摘要
研究了干热烘烤对花生种子分离蛋白的结构和功能特性的影响。结果表明:烘烤会使花生分离蛋白中伴球蛋白含量大量减少,球蛋白相对伴球蛋白更加耐热,但烘烤30min后,会有部分球蛋白发生聚集或分解;会使花生脱脂粉中蛋白提取率降低,但会改善分离蛋白在碱性条件下的溶解性;会使花生分离蛋白乳化性呈现先降低后升高的趋势;不论花生是否经过烘烤处理,其分离蛋白都只能形成较弱的凝胶体系。
The effect of roasting peaunut seeds on the structure and functional properties of peanut protein isolate （PPI） was investigated. The results showed that the content of conarachin in PPI was decreased with heating, while arachin was more heating resistant. Arachin aggregation or breakdown during roasting was observed by native-PAGE and SDS-PAGE after 30 min. Roast treatment decreased protein extrication rate in fat free peanut milk powder, but it improved protein solubility when pH 〉 7.0. The emulsifying properties of PPIs decreased in 15 min and then increased. Weather roasting or not, all samples （including control） can only form weak gel systme.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第7期20-23,共4页
Food and Fermentation Industries
基金
国家自然科学基金(200676044)资助
国家863计划项目(2006AA10326)
关键词
烘烤
花生分离蛋白
结构
功能特性
roasting, peanut protein isolate, composition, functionalities
