芝麻饼粕蛋白质的理化和功能性质研究

对碱溶酸沉法、超声辅助碱提法和蛋白酶法3种工艺制备的芝麻饼粕蛋白质PA、PU和PE的理化和功能性质进行了研究,结果表明3种工艺制备的芝麻饼粕蛋白质氨基酸组成无显著差异,除赖氨酸含量较低外,其他必需氨基酸组成均接近或高于FAO/WHO模式;芝麻饼粕蛋白的相对分子质量大小顺序为PAPUPE。芝麻饼粕蛋白质的溶解性、持水性、持油性、乳化性、起泡性及起泡稳定性大小顺序为:PEPUPA,且芝麻饼粕蛋白质的p H-乳化性曲线与p H-溶解性曲线相似,溶解度和乳化性在等电点(p H 4)时最低。

Physicochemical and Functional Properties of Sesame Cake Protein

The physicochemical and functional properties of sesame cake proteins of PA, PU and PE,which prepared by three different methods of alkali extraction and acid precipitation method, ultrasonic-assisted alkali extraction method and alkaline proteinase method, were investigated in this paper. The results showed that the amino acid composition of three kinds of sesame cake protein were similar. Except for the slightly lower lysine content, the other essential amino acids are close to the FAO/WHO mode. Order of increasing the relative molecular weight of sesame cake protein is PA, PU and PE. The solubility, water holding capacity, oil holding capacity, emulsification capacity , foaming capacity and foam stability of three kinds of sesame cake protein were different , and with the decreasing order of PE, PU, and PA. PH-emulsion curve and pH-solubility curves were similar, the solubility and emulsification capacity of sesame cake protein were the lowest at the isoelectric point (pH 4).