菜籽饼粕蛋白的提取、功能特性及其在食品中应用的研究进展

菜籽饼粕作为油菜籽榨油后的副产物,其蛋白质含量丰富、氨基酸组成均衡,是一种优质的植物蛋白资源,但长期以来主要用于饲料行业,经济效益较低.从菜籽饼粕中提取的菜籽蛋白已被证明具有良好的乳化性、凝胶性等功能特性及降血压、抗氧化等生理活性.目前,菜籽蛋白已被欧盟及FDA批准作为新食品原料,可作为人类食用的优质植物蛋白资源.本文...     

Functional Properties of Chinese Rapeseed Protein Isolates

A membrane-based protein isolation process developed in our laboratory produced two protein isolates from CH₃OH/NH₃/H₂O-hexane-extracted Chinese rapeseed meal. Both contained ～99% protein (NX6.25), and they were essentially free of glucosinolates or their breakdown products (<2,2 μmol/g). Their functional properties were evaluated and compared with a commercial soybean protein isolate. The precipitated isolate gave high values for all properties except nitrogen solubility index (NSI) while the soluble isolate showed excellent NSI and fat absorption but poor emulsification characteristics. They both had good foaming properties. The two Chinese rapeseed protein isolates complemented each other and were comparable to soybean protein isolate in most functions.     

功能性大豆浓缩蛋白的性能及应用研究

功能性大豆浓缩蛋白（ＦＳＰＣ）的乳化活性及乳化稳定性与大豆分离与蛋白相似，对固体脂肪的乳化能力超过分离蛋白，在乳化型碎肉制品中添加可使产品得率及质构超过添加分离蛋白的肉制品，作者认为ＦＳＰＣ的功能性质可能与蛋白分子形成可溶性聚集体有关。     

功能性大豆浓缩蛋白性能测定及其应用研究

实验研究功能性(物理和酶法改性)大豆浓缩蛋白(FSPC)的NSI值、乳化能力、凝胶性、持水性及吸油性等变化。结果表明,功能性大豆浓缩蛋白NSI值明显提高,大豆蛋白功能特性有不同程度提高和改善;FSPC应用试验,即乳化体凝胶强度试验表明,FSPCI(物理改性)大豆浓缩蛋白有较好凝胶、乳化、持油和持水性;而FSPC2(酶法改性)大豆浓缩蛋白有较好溶解、乳化性。     

Yield and Nutritive Value of Rapeseed Protein Concentrate

Rapeseed protein concentrate (RC) was prepared on a semi-pilot scale by a process involving 2% sodium hexametaphosphate. The nitrogen and total solids yields were 53 and 31%, respectively. The RC contained 77% protein, negligible amounts of glucosinolates, 14.2% ash, 3.4% phosphorous, and 1.26% phytic acid. The amino acid composition was similar to rapeseed flour. When fed to rats in diets at 5 and 10% protein levels, RC exhibited higher protein quality than the casein controls and no gross abnormalities were observed in all major organs. At the 20% dietary protein level, the difference in quality was not significant and rats fed RC had larger kidneys than those fed casein. This was attributed partly to the high phosphorous content of the diet. Mineral bioavailability was not affected by the phytic acid and phosphorous present in the RC.     

蛋白含量对牦牛乳清蛋白浓缩物功能特性的影响

通过不同截留分子质量的再生纤维素膜过滤纯化牦牛原乳清液和牦牛甜乳清液,分别制取牦牛原乳清蛋白浓缩物(native whey protein concentrate,NWPC)和牦牛甜乳清蛋白浓缩物(sweet whey protein concentrate,SWPC),研究蛋白含量不同的乳清蛋白浓缩物(whey pr...     

水相酶解法提油工艺对菜籽蛋白功能特性的影响

采用纤维素酶、果胶酶、Alcalase蛋白酶对油菜籽进行水相酶解法制取油脂和蛋白。对传统水剂法制油及水相酶解法提油工艺所得菜籽蛋白的功能特性进行了对比研究。研究表明：在实验条件下，工艺过程对菜籽蛋白的功能特性有一定的影响，表现为低度改性，所得菜籽蛋白溶解度显著提高，尤其是在菜籽蛋白等电区域。同时具有更好的起泡性、乳化性、持水性、吸油性，但泡沫稳定性和黏度比传统水剂法有所降低。这些功能特性的变化使之更有利于用做食品原料。     

Chemical Composition and Functional Properties of Acylated Low Phytate Rapeseed Protein Isolate

Protein isolates were prepared by isoelectric precipitation or dialysis of the first and second aqueous extracts of rapeseed flour which was unmodified or acylated by succinic or acetic anhydride. Acylation of the flour lowered the protein and phytic acid contents without significantly altering the amino acid composition of the isoelectrically precipitated protein isolates from the two extracts. The acylated protein isolates from the isoelectrically precipitated extracts had high nitrogen solubility, emulsifying and fat absorption properties. Isoelectrically precipitated and dialyzed acylated proteins did not differ in nitrogen solubility, but dialyzed unmodified protein isolates had nitrogen solubility which was considerably greater than that of isoelectrically precipitated proteins.     

花生粉,花生浓缩蛋白制备工艺及功能特性的研究

对花生蛋白，特别是花生浓缩蛋白的制备工艺进行了研究。对浓缩蛋白的三种制备方法进行了分析比较，并将产品的功能特性与大豆浓缩蛋白进行了对照。     

菜籽粕贮藏蛋白制备及功能性质研究

本实验主要对双低菜籽种子贮藏蛋白的营养价值和功能特性进行研究。以脱皮脱脂冷榨双低菜籽粕为原料,分离提取得到种子贮藏蛋白清蛋白及球蛋白,清蛋白及球蛋白含量分别占菜籽粕蛋白的20.8%和60.2%,且抗营养因子含量均大幅度降低;氨基酸测定结果表明贮藏蛋白氨基酸组成平衡,必需氨基酸组成模式符合FAO/WHO标准;对种子贮藏蛋白的溶解性、吸油性、乳化性、乳化稳定性、起泡性、起泡稳定性等功能特性进行测定,结果表明其功能特性良好。     

Effect of Whey Pretreatment on Composition and Functional Properties of Whey Protein Concentrate

The effect of pretreatment upon the composition and physicochemical and functional properties of whey, ultrafiltration (UF) retentate and freeze-dried and spray-dried whey protein concentrates (WPC) was investigated. Pretreatment was by cooling cheese whey to 0-5°C, adding calcium chloride, adjusting to pH 7.3, warming to 50°C, and removing the insoluble precipitate that formed by centrifugation or decantation. UF permeation flux rate of pretreated whey was about double that for control whey. Pretreated whey was essentially turbidity free, contained 85% less milkfat, 37% more calcium and 40% less phosphorus than whey. Pretreated whey WPC proteins were slightly more soluble at pH 3, but less functional for emulsification than whey WPC proteins. Neither whey WPC proteins nor pretreated whey WPC proteins was functional for foaming at 6% protein concentration.     

菜籽水解蛋白不同组分的体外功能性质研究

初步分析了水酶法工艺得到的菜籽水解蛋白的组成、体外抗氧化活性和抑制ACE活性,并用凝胶过滤色谱法分离水解蛋白得到不同组分,探讨了不同组分的体外抗氧化活性和抑制ACE活性与组分氨基酸组成、分子量分布的关系。结果表明,水解蛋白具有良好的体外功能性质,经Sephadex G-25分离后的9个峰中,峰2、峰4和峰5具有较好的体外功能性质,它们的分子量分布中90%以上低于1000,且含有较高量的疏水性氨基酸。     

高压均质对菜籽蛋白功能性质和酶解效果的影响

为了了解高压均质技术对菜籽蛋白的影响,采用不同压力(306、0、901、201、50 MPa)对菜籽蛋白溶液进行均质处理,并分析了处理前后菜籽蛋白功能性质和水解度的变化。结果表明:高压均质可提高菜籽蛋白的溶解度、乳化性、起泡性和泡沫稳定性等功能性质,且随着均质压力的升高其乳化性、起泡性和泡沫稳定性均增强;同时高压均质对蛋白质的氮溶指数、乳化稳定性也有显著的影响;此外,高压均质对菜籽蛋白的酶解也起到了促进作用,且随着压力的增大作用效果越明显。     

碱性蛋白酶限制性水解对高温菜籽粕蛋白功能性质的影响

为改善高温菜籽粕蛋白质的功能性质,用碱性蛋白酶对其进行限制性水解,并研究不同水解度(DH)高温菜籽粕蛋白功能性质及相对分子质量分布。结果表明：碱性蛋白酶限制性水解高温菜籽粕蛋白的溶解度、乳化性和吸油性均有所改善,其中溶解度随水解度增加而增加,pH7.0 时DH为10% 的高温菜籽粕蛋白的溶解度达63.82%,是原蛋白溶解度的2.1 倍;DH 为2.0% 的水解蛋白乳化性最好,pH6.0 和pH8.0 时乳化指数分别为0.43 和0.49,比原蛋白乳化指数分别高0.13 和0.11;DH 为8% 的水解蛋白吸油性最好,为4.39g/g。水解后高温菜籽粕蛋白的某些功能性质与其相对分子质量分布有一定的关系,需控制高温菜籽粕蛋白水解度以获得某种良好的功能性质。     

豇豆蛋白功能特性及其在食品工业中应用

该文介绍豇豆蛋白的提取、氨基酸组成、功能性质及其在食品工业中应用。     

动物血浆蛋白水解物功能及应用研究进展

动物血液是动物屠宰加工的主要副产物之一,蛋白质含量丰富、营养价值高,其中血浆蛋白作为重要的蛋白原料,可用于动物饲料和食品加工。研究表明,血浆蛋白经酶处理得到由小肽和氨基酸组成的水解物,更易被机体消化吸收,同时表现出抗氧化、抑制血管紧张素转化酶活性、减毒等功能特性,可作为潜在的营养补充剂、食品添加剂和营养保健品。本文对血浆蛋白水解物的酶解条件、特性以及应用进行综述,以期为动物血浆蛋白水解物的研究和应用提供参考。     

乙醇浸提法制备菜籽浓缩蛋白的工艺研究

本实验采用乙醇浸提法制备菜籽浓缩蛋白,在单因素试验的基础上,采用L9(34)正交优化试验,探讨乙醇浓度、浸提温度、浸提次数和料液比对浓缩蛋白产品蛋白含量的影响。单因素试验结果表明,最佳浸提工艺参数分别为：乙醇浓度70%、浸提温度60℃、浸提次数5 次,料液比1:7、每次浸提25min。正交试验结果表明：影响蛋白含量的主要因素为乙醇浓度,其次为浸提温度、料液比、浸提次数。最佳浸提工艺条件为A3B2C2D2,即乙醇浓度70%、浸提温度55℃、料液比1:6,浸提次数5 次。在此条件下制备的浓缩蛋白产品蛋白含量为60.5%,浓缩蛋白得率为75.7%,浓缩蛋白产品中抗营养因子成分——单宁、植酸、硫甙分别被脱除90.5%、66.7%、99.3%。     

不同工艺制备的大豆浓缩蛋白功能特性的比较

分别采用醇法、酸法和超滤的方法制备大豆浓缩蛋白,比较3种方法制备的浓缩蛋白在功能性质上的区别。结果表明:超滤法生产的浓缩蛋白其蛋白质含量、风味色泽、溶解性、起泡性、乳化性及乳化稳定性均较突出,而泡沫稳定性则最差。     

Composition and Properties of Spherosil-QMA Whey Protein Concentrate

The Spherosil-QMA ion exchange process was used to prepare whey protein concentrate (WPC) from cheese whey. The process recovered about 64% of the proteins from whey as a 63% protein WPC. The WPC contained about 20.8% lactose, glucose, and galactose. The WPC proteins ranged in solubility from about 32–42% as a function of pH 3–7 and appeared to have undergone substantial denaturation by HPLC but not by palyacrylamide gel electrophoresis. The gelation properties of WPC were compared with those of commercial and ultrafiltration WPCs as a function of pH 3–7.5 and 0.0–0.15M NaCl and CaCl₂. The WPC did not function well as egg replacer in model cake and custard formulations.