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当前位置: 首页 > 文章 > 绿豆淀粉工艺废水中蛋白质的功能性质 食品科学 2017,38 (5) 104-110
Position: Home > Articles > Characteristics of Protein from Mung Bean Starch Processing Wastewater FOOD SCIENCE 2017,38 (5) 104-110

绿豆淀粉工艺废水中蛋白质的功能性质

作  者：
刘婷婷;吴玉莹;秦宇婷;张艳荣
单  位：
吉林农业大学食品科学与工程学院
关键词：
绿豆淀粉;工艺废水;蛋白质;性质
摘  要：
对绿豆淀粉工艺废水中蛋白质的功能性质进行研究。结果表明:绿豆淀粉工艺废水蛋白在40℃、p H 9时溶解性最好;持水性在40℃条件下最好,达到362.63%;持油性随温度变化在150%~170%之间变化不明显;起泡性和泡沫稳定性及乳化性和乳化稳定性随蛋白质量浓度增加而上升;电泳测定结果表明:蛋白分子质量分别为62.5、46.1、27.0、20.9、16.2 k D;氨基酸分析结果表明:蛋白总氨基酸含量为616.802 mg/g,必需氨基酸含量为233.960 mg/g,蛋氨酸为第一限制性氨基酸;蛋白二级结构中α-螺旋含量为39.68%,β-折叠含量为20.13%,β-转角含量为16.56%,无规则卷曲含量为23.71%;特征分解温度区间为220~360℃。
译  名：
Characteristics of Protein from Mung Bean Starch Processing Wastewater
作  者：
LIU Tingting;WU Yuying;QIN Yuting;ZHANG Yanrong;College of Food Science and Engineering, Jilin Agricultural University;
关键词：
mung bean starch;;industrial wastewater;;protein;;characteristics
摘  要：
The functional characteristics of the protein from mung bean starch processing wastewater were studied. The results showed that the protein was most soluble at 40 ℃ and p H 9. The highest water-holding capacity(up to 362.63%) was observed at 40 ℃ and the oil-holding capacity did not change significantly between 150% and 170% with temperature. The emulsifying capacity, emulsion stability, foaming capacity and foam stability of the protein increased by increasing its concentration. Electrophoresis results showed that the protein consisted of five fractions of 62.5, 46.1, 27.0, 20.9 and 16.2 k D, respectively. The amino acid analysis showed that the contents of total amino acids and essential amino acids were 616.802 mg/g and 233.960 mg/g, respectively. Methionine was the first limiting amino acid. In addition, the secondary structure contained 39.68% α-helix, 20.13% β-sheet, 16.56% β-turn and 23.71% random coil. The range of characteristic decomposition temperatures was determined as 220-360 ℃.

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