| 羽扇豆蛋白的提取及性质研究 |
| |
| 引用本文： | 王姝,王昌涛,于国萍. 羽扇豆蛋白的提取及性质研究[J]. 食品科技, 2012, 0(5): 230-235 |
| |
| 作者姓名： | 王姝 王昌涛 于国萍 |
| |
| 作者单位： | 东北农业大学食品学院;北京工商大学北京市植物资源研究开发重点实验室 |
| |
| 摘 要： | 采用碱溶酸沉法对羽扇豆蛋白进行提取,利用响应面法对羽扇豆蛋白的提取工艺进行优化,得到最佳提取工艺是:pH为9.9,液料比15.7,温度为55.5℃,提取时间为30.4min,蛋白最佳得率为13.2%。按照Osborne蛋白分级提取方法对羽扇豆蛋白进行了精细分类,分别得到了羽扇豆清蛋白、球蛋白、醇溶蛋白和谷蛋白,其中球蛋白含量最高。羽扇豆蛋白的功能性质,包括溶解性、持水持油性、乳化性质,也进行了测定。
|
| 关 键 词： | 羽扇豆蛋白 提取 Osborne分级 功能性质 |
Extraction and functional propeties of lupin protein |
| |
| WANG Shu,WANG Chang-tao,YU Guo-ping. Extraction and functional propeties of lupin protein[J]. Food Science and Technology, 2012, 0(5): 230-235 |
| |
| Authors: | WANG Shu WANG Chang-tao YU Guo-ping |
| |
| Affiliation: | 1*(1.Food College,Northeast Agricultural University,Harbin 150030;2.Beijing Technology and Business University,Beijing 100048) |
| |
| Abstract: | The protein from liupin was extracted by alkali-solution and acid-isolation and the optimal conditions are established as follows:pH 9.9,the ratio of solvent to meal 15.7,temperature 55.5 ℃ and 30.4 min.Under these conditions,the extraction yield was 13.13%.Four fractions of lupin proteins were separated by Osborne method,among which the protein content of albumin was the highest.Some functional properties of the protein,including the solubility,water-and oil-holding capacities,and emulsifying activity,were deter-mined. |
| |
| Keywords: | lupin protein extraction Osborne fraction functional properties |
| 本文献已被 CNKI 等数据库收录！ |
|
