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| 紫苏籽中不同蛋白组分的功能性质研究 |
| Functional properties of different protein components from perilla seed |
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| DOI： |
| 中文关键词: 紫苏籽 分离蛋白 清蛋白 球蛋白 功能特性 |
| 英文关键词:perilla seed protein isolate albumin globulin functional property |
| 基金项目: |
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| 中文摘要: |
| 以紫苏籽为原料，经粉碎过60目筛后石油醚脱脂得到紫苏籽脱脂粉，然后采用不同方法提取得到紫苏籽分离蛋白、清蛋白和球蛋白，研究了3种蛋白的氨基酸组成及持水性、溶解性、乳化性等功能特性。结果表明：紫苏籽脱脂粉中蛋白质含量丰富，不同紫苏籽蛋白的氨基酸组成相近，其中谷氨酸含量最高，且均含有8种必需氨基酸；分离蛋白的热变性温度稍高于其他两种蛋白；清蛋白的持水性、持油性较好；在pH 1～10范围内，3种蛋白的溶解性均呈现出U型变化趋势，其中球蛋白的溶解性最好；在不同pH下，球蛋白的乳化活性和乳化稳定性高于其他两种蛋白。 |
| 英文摘要: |
| The perilla seed was defatted by petroleum ether after being crushed and screened with 60 meshes sieve to obtain defatted perilla seed powder,and perilla seed protein isolate, albumin and globulin were extracted by different methods from defatted perilla seed powder,and the amino acid composition, and functional properties such as water retention, solubility and emulsifying activity of these proteins were examined. The results showed that defatted perilla seed powder was rich in protein. The amino acid compositions of different perilla seed proteins were similar,in which the content of glutamic acid was the highest, and all the proteins contained eight types of essential amino acids. The thermal denaturation temperature of protein isolate was slightly higher than the other two proteins. The albumin represented better water retention and oil retention. In the range of pH 1-10, three proteins showed U-shaped solubility, and the solubility of globulin was the best. At different pH, both emulsifying activity and emulsion stability of globulin were higher than those of the other two proteins. |
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