| 沙棘籽粕蛋白的功能性质研究 |
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| 引用本文： | 崔淼,唐年初,陈聪颖,凌孟硕,赵晨伟.沙棘籽粕蛋白的功能性质研究[J].中国油脂,2012,37(4):52-56. |
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| 作者姓名： | 崔淼 唐年初 陈聪颖 凌孟硕 赵晨伟 |
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| 作者单位： | 江南大学食品学院,江苏无锡,214122 |
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| 基金项目： | 国家科技支撑计划项目(2007BAD83B02) |
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| 摘 要： | 以沙棘籽粕为原料,采用碱提酸沉法制备沙棘籽粕蛋白,并对其溶解性、水合能力、吸油能力、乳化性和乳化稳定性、起泡性和泡沫稳定性等功能性质进行研究.结果表明:沙棘籽粕蛋白的功能性质受pH、温度、盐离子浓度等环境因素影响大,在等电点pH 5.0附近时功能性质数据均最低.
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| 关 键 词： | 沙棘籽粕 蛋白质 功能性质 |
Functional properties of seabuckthorn seed meal protein |
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| CUI Miao
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TANG Nianchu
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CHEN Congying
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LING Mengshuo
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ZHAO Chenwei.Functional properties of seabuckthorn seed meal protein[J].China Oils and Fats,2012,37(4):52-56. |
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| Authors: | CUI Miao TANG Nianchu CHEN Congying LING Mengshuo ZHAO Chenwei |
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| Affiliation: | (School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China) |
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| Abstract: | Seabuckthorn seed meal protein was prepared by alkaline extraction and acid precipitation from seabuckthorn seed meal,and its solubility,water and oil holding capacity,emulsifying activity and foaming activity were studied.The results showed that functional properties of seabuckthorn seed meal protein were affected by environmental factors,such as pH,extraction temperature,ionic concentration of salt,ect.All the indexes of functional properties at isoelectric point of pH 5.0 were the lowest. |
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| Keywords: | seabuckthorn seed meal protein functional property |
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