| 董国鑫,王进英,甘生睿,杨芙蓉,程博锋,倪福康.不同油料饼分离蛋白和浓缩蛋白品质研究[J].中国粮油学报,2025,40(4):75-83 |
| 不同油料饼分离蛋白和浓缩蛋白品质研究 |
| Study on the Quality of Different Oil Cake Protein Isolate and Protein Concentrate |
| 投稿时间：2024-04-09 修订日期：2024-12-18 |
| DOI： |
| 中文关键词: 菜籽饼 亚麻籽饼 浓缩蛋白 分离蛋白 品质特性 |
| 英文关键词:Rapeseed cake, Flaxseed cake, Protein concentrate, Protein isolate, Puality characteristics |
| 基金项目:青海省基础研究计划项目(2023-ZJ-757) |
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| 中文摘要: |
| 以菜籽饼和亚麻籽饼为原料分别制备浓缩蛋白和分离蛋白，并对其理化指标（等电点、蛋白质量分数、氮溶解度、变性温度）、结构特性（傅里叶变换红外光谱、荧光光谱）和功能特性（持水性、持油性、乳化性、乳化稳定性、起泡性和起泡稳定性）进行对比研究。结果表明：分离蛋白的质量分数、氮溶解度和变性温度均高于浓缩蛋白，亚麻分离蛋白和菜籽分离蛋白的质量分数分别为87.68%和84.21%、氮溶解度分别为78.25%和84.77%、变性温度分别为84.12℃和81.00℃。浓缩蛋白二级结构较为紧密有序，分离蛋白二级结构较为伸展无序；浓缩蛋白中色氨酸残基位于更加疏水的微环境中，具有更加紧凑的三级结构。浓缩蛋白持水性高于分离蛋白，其中亚麻浓缩蛋白持水性最高，为3.22 g/g；分离蛋白持油性、乳化性、乳化稳定性、起泡性和泡沫稳定性均高于浓缩蛋白，其中菜籽分离蛋白持油性最高，为1.05 g/g；菜籽分离蛋白乳化性和起泡性最高，分别为62.17%和85.00%。本研究旨在为亚麻籽饼和菜籽饼蛋白的进一步开发与合理应用提供理论依据，为油料蛋白产业化生产提供理论指导。 |
| 英文摘要: |
| The protein concentrate and protein isolate were prepared from rapeseed cake and flaxseed cake, respectively, and their physicochemical indexes (isoelectric point, protein mass fraction, nitrogen solubility, denaturation temperature), structural characteristics (Fourier transform infrared spectroscopy, fluorescence spectroscopy) and functional characteristics (water holding capacity, oil holding capacity, emulsifying property, emulsifying stability, foaming property and foaming stability) were compared. The results showed that the protein mass fraction, nitrogen solubility and denaturation temperature of the isolated protein were higher than those of the concentrated protein. The protein mass fraction of flax protein isolate and rapeseed protein isolate was 87.68% and 84.21%, respectively. The nitrogen solubility was 78.25% and 84.77%, and the denaturation temperature was 84.12°C and 81.00°C, respectively. The secondary structure of the concentrated protein was more compact and orderly, while the secondary structure of the isolated protein was more extended and disordered; the tryptophan residues in the concentrated protein were located in a more hydrophobic microenvironment and had a more compact tertiary structure. The water holding capacity of concentrated protein was higher than that of isolated protein, and the water holding capacity of flax protein concentrate was the highest, which was 3.22 g/g. The oil holding capacity, emulsifying property, emulsion stability, foaming property and foam stability of the isolated protein were higher than those of the concentrated protein, and the oil holding capacity of rapeseed protein isolate was the highest, which was 1.05 g/g. The emulsifying and foaming properties of rapeseed protein isolate were the highest, which were 62.17% and 85.00%, respectively. The purpose of this study is to provide a theoretical basis for the further development and rational application of flaxseed cake and rapeseed cake protein, and to provide theoretical guidance for the industrial production of oilseed protein. |
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