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Position: Home > Articles > Enzymatic Modification of Concentrated Sunflower Proteins Transactions of the Chinese Society for Agricultural Machinery 2008,39 (5) 75+92-96

葵花浓缩蛋白的酶法改性研究

作  者：
陈洁;刘国琴;裘爱泳;王冠岳
单  位：
河南工业大学粮油食品学院;江南大学食品学院
关键词：
葵花籽;浓缩蛋白;酶水解;电泳;功能性
摘  要：
采用1.398枯草杆菌中性蛋白酶对葵花浓缩蛋白进行水解,降解蛋白分子,通过电泳分析了不同水解度蛋白亚基的变化,系统地分析了不同水解度葵花酶解蛋白与葵花浓缩蛋白的功能特性。实验表明,水解度6.5%的葵花酶解蛋白溶解性、吸油性、乳化性等功能性得到较大的改善,而葵花浓缩蛋白持水性、起泡性及起泡稳定性好于葵花酶解蛋白,葵花浓缩蛋白经酶解后游离的氨基酸含量都有明显提高。葵花蛋白除赖氨酸含量稍低外,其他必需氨基酸组成与NAS(1980)和FAO(1973)参考模式相比,具有良好平衡性。
译  名：
Enzymatic Modification of Concentrated Sunflower Proteins
作  者：
Chen Jie1 Liu Guoqin1 Qiu Aiyong2 Wang Guanyue1(1.He'nan University of Technology,Zhengzhou,450052,China 2.Jiangnan University,Wuxi,214122,China)
关键词：
Sunflower seed,Concentrated protein,Enzymolyzed hydrolysis,Electrophoresis,Functional property
摘  要：
Adopting 1.398 Bacillus subtilis neutral proteinase to hydrolyze concentrated sunflower proteins and degrade the proteins molecules,changes of protein sub-unite were analyzed by the method of electrophoresis,and the functional properties of enzymolyzed sunflower proteins and concentrated sunflower proteins with different hydrolytic degrees were studied systematically.The experimental results showed that the functional properties of enzymolyzed sunflower proteins with hydrolytic degree of 6.5%,such as solubility,oil absorption property and emulsibility,were improved.Water retention property,frothiness and foam stability of concentrated sunflower proteins were better than that of enzymolyzed sunflower proteins.There was an evident increase of the free amino acids content after the hydrolysis of sunflower proteins.Compared with the reference mode of NAS(1980)and FAO(1973),other amino acids had an excellent balance except lysine.

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