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当前位置: 首页 > 文章 > 南瓜籽蛋白质的制备及其功能性质研究 食品科学 2010,31 (16) 97-100
Position: Home > Articles > Preparation and Functional Properties of Protein Isolates from Pumpkin Seeds FOOD SCIENCE 2010,31 (16) 97-100

南瓜籽蛋白质的制备及其功能性质研究

作  者：
范三红;刘艳荣;原超
单  位：
山西大学生命科学学院
关键词：
南瓜籽;蛋白质;提取工艺;功能性质
摘  要：
采用碱溶酸沉法制备南瓜籽分离蛋白,通过正交试验确定最佳的提取工艺条件,并对所制得的分离蛋白的部分功能性质进行研究。结果表明,南瓜籽分离蛋白提取的最佳条件为pH11.0、温度50℃、料液比1:30(m/V)、提取时间1.5h。此时提取率为85.52%,纯度为91.07%。南瓜籽分离蛋白的等电点在5.5左右;吸水性和吸油性都在1.2～1.6g/g左右;乳化能力在适宜pH值达到80%以上;起泡性则相对较弱。
译  名：
Preparation and Functional Properties of Protein Isolates from Pumpkin Seeds
作  者：
FAN San-hong,LIU Yan-rong,YUAN Chao (College of Life Science, Shanxi University, Taiyuan 030006, China)
关键词：
pumpkin seeds;protein;extraction process;functional properties
摘  要：
Protein isolates from pumpkin seeds were obtained by alkaline extraction and acid precipitation. The extraction process was optimized by orthogonal array design method, and some functional properties of the protein isolates were determined. The results showed that the optimum process conditions for the extraction of protein isolates from pumpkin seeds were as follows: pH 11.0; extraction temperature 50 ℃; solid-to-liquid ratio 1:30; and extraction duration 1.5 h. Under these conditions, the extraction yield and the protein purity were up to 85.52% and 91.07%, respectively. The isoelectric point of the protein isolates was around 5.5, and both the water-binding and oil-binding capacities approximately ranged from 1.2 to 1.6 g/g, and the emulsifying capacity was over 80% under a suitable pH, but the foaming capacity was relatively weak.

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