酶法提取苦荞麦蛋白的理化性质和加工性质

以苦荞麦为原料，采用酶法提取制备苦荞麦粗蛋白，并进一步对粗蛋白进行分离得到4 种蛋白组分，然后对粗蛋白和各蛋白组分的理化性质和加工性质进行研究。结果显示：5 种蛋白的等电点依次是：粗蛋白pH4.6、清蛋白pH4.4、球蛋白pH5.1、醇溶蛋白pH4.5、谷蛋白pH5.2；变性温度依次是：粗蛋白95.5℃、清蛋白100.0℃、球蛋白94.3℃、醇溶蛋白53.4℃、谷蛋白84.0℃；苦荞中各种蛋白质的分子质量都较低，缺乏高分子质量蛋白质组分，容易消化吸收，且氨基酸组成合理，种类齐全，富含赖氨酸。本研究获得的苦荞麦粗蛋白和得率最大的谷蛋白组分，能够在类似火腿肠的体系测试中呈现良好的功能性质。

Physico-chemical and Functional Properties of Enzymatically Prepared Tatary Buckwheat Protein

A crude protein-rich extract was enzymatically prepared from tatary buckwheat, and fractionation of the extract was carried out and four fractions (albumen, globulin, prolamin and prolamine) were obtained. The physico-chemical and functional properties of the extract and its four fractions were then characterized. The isoelectric point of the crude extract was determined to be 4.6, and those of separated albumen, globulin, prolamin and glutenin were 4.4, 5.1, 4.5 and 5.2, respectively. Their denaturation temperatures were 95.5, 100.0, 94.3, 53.4 ℃ and 84.0 ℃, respectively. Tartary buckwheat was rich in low molecular weight proteins, but lacked in high molecular weight ones, indicating that it is easy to digest and absorb. Moreover, its amino acid composition was reasonable, with a complete range and abundant lysine content. The crude extract and glutenin with the largest yield obtained in this study showed good functional properties in a simulated ham system.