几种棉籽饼蛋白结构与功能特性研究
Study on the Structure and Functional Characteristics of Several Cotton Seed Cake Proteins
高璐斐 1刘萍 1姬玲霞 1赵荔 1高璐1
作者信息
- 1. 陕西省粮食质量安全中心,西安 710016
- 折叠
摘要
对 4 种热榨棉籽饼粉、2 种冷榨棉籽饼粉和 1 种亚临界萃取棉籽饼粉中提取的蛋白理化特性、功能特性及结构进行了分析,探讨了提油方式对饼粉蛋白质特性及结构的影响,解释了蛋白功能特性差异的原因.冷榨棉籽饼蛋白的吸水性、吸油性高于热榨棉籽饼蛋白,亚临界萃取棉籽饼蛋白具有最高的吸水性、吸油性、乳化稳定性和起泡性.7 种棉籽饼蛋白溶解性差异显著,其中天康棉籽饼蛋白表现出最好的溶解性.亚临界萃取棉籽饼和冷榨棉籽饼蛋白较热榨棉籽饼蛋白有更高的表面疏水性.热榨棉籽饼所得蛋白变性温度最高.冷榨棉籽饼远比热榨棉籽饼中蛋白的变性程度影响小,尽可能多地保留了棉籽蛋白的营养成分而具有高的功能特性.亚临界萃取棉籽饼中蛋白的变性程度影响最小,表现出较好的功能特性.
Abstract
This article analyzes the physicochemical,functional,and structural properties of proteins extracted from four types of hot pressed cottonseed cake powder,two types of cold pressed cottonseed cake powder,and one type of subcritical extraction cottonseed cake powder.It explores the influence of oil extraction methods on the protein properties and structure of cake powder and explains the reasons for the differences in protein func-tional characteristics.Cold pressed cottonseed cake protein has higher water absorption and oil absorption than hot pressed cottonseed cake protein.Subcritical extraction of cottonseed cake protein has the highest water ab-sorption,oil absorption,emulsification stability,and foaming properties.There were significant differences in the solubility of 7 types of cottonseed cake proteins,among which Tiankang cottonseed cake protein showed the best solubility.Subcritical extraction of cottonseed cake and cold pressed cottonseed cake protein have higher surface hydrophobicity than hot pressed cottonseed cake protein.The protein denaturation temperature obtained from hot pressed cottonseed cake is the highest.Cold pressed cottonseed cake has a much smaller impact on the degree of protein denaturation compared to hot pressed cottonseed cake,retaining as much of the nutritional components of cottonseed protein as possible and possessing high functional characteristics.The degree of protein denaturation in subcritical extraction of cottonseed cake has the least impact and exhibits good functional characteristics.
关键词
棉籽饼/棉籽蛋白/功能特性/结构特性Key words
cottonseed meal/cottonseed protein/functional properties/structural properties引用本文复制引用
出版年
2024
NETL
NSTL
万方数据