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当前位置: 首页 > 文章 > 小麦分离蛋白质理化性质及功能特性研究 河南农业科学 2018 (5) 149-154
Position: Home > Articles > Physicochemical Property and Functional Characteristics of Protein Isolated from Wheat Journal of Henan Agricultural Sciences 2018 (5) 149-154

小麦分离蛋白质理化性质及功能特性研究

作  者：
温青玉;张康逸;杨帆;盛威;康志敏;高玲玲
关键词：
中筋小麦;蛋白质;氨基酸;乳化性;起泡性
摘  要：
以中筋小麦(百农201)为原料,研究其蛋白质理化性质、氨基酸组分及功能特性。结果表明:小麦蛋白质、淀粉、脂肪、膳食纤维及灰分含量分别为11.70%、59.25%、1.43%、11.24%、1.48%;分离蛋白质纯度、清蛋白、球蛋白、麦醇溶蛋白、麦谷蛋白及其他蛋白质含量分别为83.24%、60.27%、3.68%、2.91%、3.05%、30.09%;分离蛋白质中谷氨酸含量最高,达39.82%,必需氨基酸占总氨基酸的比例为29.06%。蛋白质等电点为5.0,pH值为6时溶解度最低;持水性为4.26 g/g,持油性为5.98 g/g;蛋白质质量浓度为8 g/L及以上时,起泡性、泡沫稳定性、乳化性、乳化稳定性比较好;pH值为6时,起泡性最小,乳化性和乳化稳定性最差,泡沫稳定性随pH值增大先降低后增大。
译  名：
Physicochemical Property and Functional Characteristics of Protein Isolated from Wheat
作  者：
WEN Qingyu;ZHANG Kangyi;YANG Fan;SHENG Wei;KANG Zhimin;GAO Lingling;National Engineering Laboratory for Wheat &Corn Further Processing;Research Center of Agricultural Products Processing,Henan Academy of Agricultural Sciences;
单  位：
WEN Qingyu%ZHANG Kangyi%YANG Fan%SHENG Wei%KANG Zhimin%GAO Lingling%National Engineering Laboratory for Wheat &Corn Further Processing%Research Center of Agricultural Products Processing,Henan Academy of Agricultural Sciences
关键词：
Medium gluten wheat;;Protein;;Amino acid;;Emulsifying property;;Foaming property
摘  要：
In this research,the chemical and physical properties,the components of amino acids,and the functional properties of protein isolated from medium gluten wheat(Bainong 201) were studied.The results showed that the contents of protein,starch,fat,dietary fiber and ash were 11.70%,59.25%,1.43%,11.24% and 1.48% respectively.The purity,albumin,globulin,gliadin,glutenin and other proteins of protein isolated were 83.24%,60.27%,3.68%,2.91%,3.05% and 30.09% respectively.Glutamic acid content was the highest,reaching 39.82%.The ratio of essential amino acids to total amino acids was 29.06%.The protein had an isoelectric point of 5.0 and the lowest solubility at pH value of 6.The water and the oil holding capacity were 4.26 g/g and 5.98 g/g,respectively.When the concentration of protein was 8 g/L or more,the foaming,the stability of the foam,the emulsifying property and the stability of the emulsification were more.The foaming degree was the smallest at pH value of 6,and the foam stability increased first and then decreased with the increase of pH value.The emulsification and the stability of emulsification were the worst at pH value of 6.

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