Comparison of protein from selenium-enriched rapeseed meal with protein from normal rapeseed meal in functional properties

HU Zhen-ying; SHI Qing; XIONG Hua; HU Ju-wu; ZHAO Qiang; FAN Ting; LEI Li; ZHU Xiao-yan

doi:10.13386/j.issn1002-0306.2014.14.026

HU Zhen-ying, SHI Qing, XIONG Hua, HU Ju-wu, ZHAO Qiang, FAN Ting, LEI Li, ZHU Xiao-yan. Comparison of protein from selenium-enriched rapeseed meal with protein from normal rapeseed meal in functional properties[J]. Science and Technology of Food Industry, 2014, (14): 157-160. DOI: 10.13386/j.issn1002-0306.2014.14.026

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Comparison of protein from selenium-enriched rapeseed meal with protein from normal rapeseed meal in functional properties

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Protein from selenium-enriched rapeseed meal with protein from normal rapeseed meal in functional properties were compared to find out the effect of selenium on the functional properties of protein. The results showed that the curves of solubility presented in V-shape. Solubility rose first, then fell with increasing of pH.When the pH value was 4.0, the solubility appeared to be the lowest. The foamability and emulsibility of two proteins presented a high degree of correlation with protein solubility curve in pH.

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Comparison of protein from selenium-enriched rapeseed meal with protein from normal rapeseed meal in functional properties

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