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中国精品科技期刊2020
温青玉, 张康逸, 屈凌波, 李天义, 金先东, 宋江峰, 王康君. 青麦仁分离蛋白理化性质及功能特性的研究[J]. 食品工业科技, 2020, 41(9): 26-33. DOI: 10.13386/j.issn1002-0306.2020.09.005
引用本文: 温青玉, 张康逸, 屈凌波, 李天义, 金先东, 宋江峰, 王康君. 青麦仁分离蛋白理化性质及功能特性的研究[J]. 食品工业科技, 2020, 41(9): 26-33. DOI: 10.13386/j.issn1002-0306.2020.09.005
WEN Qing-yu, ZHANG Kang-yi, QU Ling-bo, LI Tian-yi, JIN Xian-dong, SONG Jiang-feng, WANG Kang-jun. Study on Physical and Chemical Properties and Functional Characteristics of Isolated Proteins from Green Wheat Kernel[J]. Science and Technology of Food Industry, 2020, 41(9): 26-33. DOI: 10.13386/j.issn1002-0306.2020.09.005
Citation: WEN Qing-yu, ZHANG Kang-yi, QU Ling-bo, LI Tian-yi, JIN Xian-dong, SONG Jiang-feng, WANG Kang-jun. Study on Physical and Chemical Properties and Functional Characteristics of Isolated Proteins from Green Wheat Kernel[J]. Science and Technology of Food Industry, 2020, 41(9): 26-33. DOI: 10.13386/j.issn1002-0306.2020.09.005

青麦仁分离蛋白理化性质及功能特性的研究

Study on Physical and Chemical Properties and Functional Characteristics of Isolated Proteins from Green Wheat Kernel

  • 摘要: 以青麦仁为原料,利用Osborne法分离提取出清蛋白、球蛋白、醇溶蛋白和谷蛋白,研究4种蛋白含量和纯度、表面微观结构、青麦仁基本成分组成、分离蛋白的分子量分布、氨基酸组成、理化性质及功能特性。结果表明:清蛋白、球蛋白、麦醇溶蛋白、麦谷蛋白及其它蛋白在青麦仁分离蛋白中相对含量分别为60.1%、3.7%、2.9%、3.2%、30.1%,纯度为82.87%。清蛋白呈山脊状,表面细致多层,局部有小孔;球蛋白表面疏松,构象无规则;麦醇溶蛋白表面凸起,由结构紧密的多层片状构成;麦谷蛋白表面光滑,为多孔片状结构。青麦仁的蛋白、淀粉、脂肪、膳食纤维及灰分含量分别为11.21%、55.86%、1.15%、11.79%、1.30%;青麦仁分离蛋白SDS-PAGE 凝胶电泳包含12条谱带,分子量分别为14.40、24.70、26.22、34.53、36.41、44.50、48.55、53.65、65.55、71.98、79.71、100.45 kDa;谷氨酸最高,占总氨基酸的38.3%,必需氨基酸占总氨基酸的比例为24.2%,必需氨基酸与非必需氨基酸的比值为29:83。蛋白等电点为5.0,pH6时溶解度最低;持水性为2.02 g·g-1,持油性为7.18 g·g-1;蛋白浓度0.6%时,起泡性最大,泡沫稳定性最佳;浓度达到0.8%之后,蛋白的乳化性和乳化稳定性变化不大,无显著差异性(P>0.05);pH6时,起泡性最小,泡沫稳定性随pH增大先降低后开始增大;pH为6时乳化性和乳化稳定性均最差。通过对蛋白理化特性及功能特性的研究,为新型蛋白资源的开发及产业化应用提供一种新的思路和方向。

     

    Abstract: Albumin,globulin,prolamin and gluten from green wheat kernel were separated and purified by Osborne method. The content and purity of four proteins,the surface microstructure of four proteins,the basic components of the green wheat kernel,and the molecular weight,amino acid composition,physical and chemical properties and functional characteristics of the isolated protein were studied. The results showed that the relative contents of albumin,globulin,gliadin,glutenin and other proteins in the protein isolates of green wheat kernels were 60.1%,3.7%,2.9%,3.2%,30.1%,respectively,and the purity was 82.87%. The albumin in the isolated protein was ridge-like,with fine layers on the surface and small pores in the local area. The surface of the globulin was loose and the conformation was irregular. The surface of the gliadin was convex,composed of a compact multi-layered sheet. The surface of the gluten was smooth,with a porous sheet structure. The contents of protein,starch,fat,dietary fiber and ash of green wheat kernel were 11.21%,55.86%,1.15%,11.79%,and 1.30%,respectively. The SDS-PAGE gel electrophoresis of protein isolated from green wheat kernel contains 12 bands with molecular weights of 14.40,24.70,26.22,34.53,36.41,44.50,48.55,53.65,65.55,71.98,79.71,100.45 kDa,respectively. Glutamic acid was the highest,accounting for 38.3% of the total amino acid. The ratio of essential amino acids to total amino acids was 26.1%. The ratio of essential amino acids to non-essential amino acids was 29∶83.The protein had an isoelectric point of 5.0 and the lowest solubility at pH6. The water and the oil holding capacity was 1.02 g·g-1 and 7.18 g·g-1,respectively. When the concentration was 0.6%,the foaming was the best and the stability of the foam was the best. After the concentration of protein reached 0.8%,the emulsification and emulsification stability of the protein changed little,and had no significant difference(P>0.05). The foaming degree was the smallest at pH6,and the foam stability decreased first and then increased with the increasing of pH. The emulsification and the stability of emulsification was the worst at pH6. Based on the study of the physical and chemical properties,and functional properties of the protein isolated,the paper provided a new idea and direction for the development and industrialization of the new protein resources.

     

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