两种油料蛋白制备及其功能性研究

以脱脂紫苏籽粕和南瓜籽粕为原料,采用碱溶酸沉法分别制备紫苏籽分离蛋白和南瓜籽分离蛋白。结果表明,制备的紫苏籽分离蛋白和南瓜籽分离蛋白中蛋白质含量分别为89.64%和90.39%,氨基酸组成平衡,必需氨基酸组成模式符合FAO/WHO标准。SDS-PAGE显示,紫苏籽分离蛋白和南瓜籽分离蛋白分别由4条、8条带组成。两种分离蛋白与大豆分离蛋白功能性质比较表明,紫苏籽分离蛋白和南瓜籽分离蛋白的溶解性、乳化性和乳化稳定性、起泡性和泡沫稳定性均较好,3种分离蛋白的持水性和持油性相差不大。

Preparation and functional properties of two kinds of oilseed protein

The perilla seed protein isolates(PEPI) and pumpkin seed protein isolates(PUPI)were prepared from defatted perilla seed meal and defatted pumpkin seed meal by alkali extraction-acid precipitation,and their nutritional value and functional properties were investigated.The protein contents of PEPI and PUPI were 89.64%and 90.39%,respectively;their amino acids compositions were balanceable and their composition pattern of essential amino acids met FAO/WHO standards.Moreover,compared with soy protein isolates,the solubility,emulsification capacity,emulsion stability,foaming ability and foam stability of the both protein isolates were better,but the water resistance and oil resistance of the three kinds of protein were almost the same.