| 荞麦蛋白的功能特性研究 |
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| 引用本文： | 陶健,毛立新,杨小姣,刘兴华,刘邻渭.荞麦蛋白的功能特性研究[J].中国粮油学报,2005,20(5):46-50,56. |
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| 作者姓名： | 陶健 毛立新 杨小姣 刘兴华 刘邻渭 |
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| 作者单位： | 1. 西北农林科技大学食品科学与工程学院,陕西,杨凌,712100
2. 山西大学生命科学与技术学院,山西,太原,030006 |
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| 摘 要： | 采用碱萃取酸沉析法提取制备了荞麦蛋白，并较为系统地研究了蛋白质浓度、温度、pH值、氯化钠和蔗糖对荞麦蛋白的三种功能特性（溶解性质、乳化特性和泡沫特性）的影响。结果表明，本实验条件下制备的荞麦蛋白具有优良的溶解性质，其乳化性质与对照样品大豆分离蛋白相当，但泡沫特性较差。
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| 关 键 词： | 荞麦 荞麦蛋白 功能特性 蛋白质浓度 特性研究 大豆分离蛋白 溶解性质 泡沫特性 乳化特性 实验条件 |
| 收稿时间： | 2004-07-26 |
| 修稿时间： | 2004-07-26 |
Functional Properties of Buckwheat Protein Product |
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| Tao Jian,Mao Lixin,Yang Xiaojiao,Liu Xinghua,Liu Linwei.Functional Properties of Buckwheat Protein Product[J].Journal of the Chinese Cereals and Oils Association,2005,20(5):46-50,56. |
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| Authors: | Tao Jian Mao Lixin Yang Xiaojiao Liu Xinghua Liu Linwei |
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| Affiliation: | 1.Food sci -eng college, Northwest University of Agriculture and Forestry, Yangling, Shanxi 712100;2. Life science and technology college, Shanxi University, Taiyuan, Shanxi 030006 |
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| Abstract: | Buckwheat protein product(BWP) was prepared from buckwheat flour by a method including alkaline extraction and isoelectric precipitation.Further studies were conducted to investigate the effects of factors including protein concentrations,temperature,pH levels,NaCl concentration,and sucrose concentrations on the functional properties of BWP,i.e.protein solubility, emulsifying properties,and foaming properties.The results indicate that the prepared BWP is a potential source of functional dietary protein with high protein solubility,and a similar emulsifying property profile comparative to SPI.However,at all conditions,the BWP protein dispersion forms rather thin foam. |
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| Keywords: | buckwheat buckwheat protein product functional property |
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