棉籽分离蛋白功能性质的研究

考察了棉籽各分离蛋白,包括清蛋白、球蛋白、醇溶谷蛋白及谷蛋白在棉籽蛋白中所占的比例,研究了各蛋白的功能性质,包括吸水性、吸油性、乳化性和乳化稳定性、起泡性与泡沫稳定性以及各蛋白的抗氧化活性。结果表明,谷蛋白为棉籽蛋白中的主要分离蛋白,棉籽清蛋白具有较高的吸水性、乳化性、乳化稳定性以及起泡性,吸油性相对较差,适用性相对较好,但在棉籽蛋白中含量较少,而谷蛋白的吸水性、乳化性、起泡性很差,具有一定的吸油性,适用性较差,但在棉籽蛋白中含量丰富,在抗氧化活性方面,各分离蛋白的抗氧化活性能力都较差,需要进行改性处理。

Study on Functional Properties of Cottonseed Protein Isolate

The proportions of cottonseed protein isolates including glutelin,albumin,globulin and prolamin were analyzed,and their antioxidation and functional properties were investigated,such as water absorption capacity,oil absorption capacity,emulsifying capacity and stability and foaming capacity and stability.It was found that albumin has better function properties,including water absorption,emulsifying capacity,emulsion stability and forming capacity,but is of poor content in the cottonseed protein.Glutelin has poor function properties,but is abundant in the cottonseed.The anti-oxidations of all the cottonseed protein isolates are poor.So it is necessary to enhanced function of cottonseed protein by some modifications.