天然产物研究与开发 ›› 2018, Vol. 30 ›› Issue (增刊1): 20-26.

• 研究论文 • 上一篇    下一篇

奇亚籽蛋白的功能性质研究

钱雪丽1,宁伟伟1,陶宁萍1, 2*   

  1. 1上海海洋大学食品学院;2上海水产品加工及贮藏工程技术研究中心,上海 201306
  • 出版日期:2018-07-31 发布日期:2018-07-31
  • 基金资助:

    国家重点研发计划专项(2016YFD0400202-8)

Functional Properties of Protein from Chia (Salvia hispanica L.)Seed#br#  

QIAN Xue-li1, NING Wei-wei1, TAO Ning-ping1, 2*   

  1. 1College of food science and technology,Shanghai Ocean University;2Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation,Shanghai 201306,China
  • Online:2018-07-31 Published:2018-07-31

摘要: 为提高奇亚籽蛋白资源利用价值,对奇亚籽蛋白的功能性质进行研究。以制备的奇亚籽蛋白为原料,研究pH值、温度、NaCl浓度、蔗糖质量浓度和蛋白质量浓度对奇亚籽蛋白功能特性(溶解性、持水性、吸油性、乳化性及乳化稳定性、起泡性及起泡稳定性)的影响,并与大豆分离蛋白进行比较。结果表明:奇亚籽蛋白的持水性、吸油性及起泡稳定性优于大豆分离蛋白,但奇亚籽蛋白的溶解性、乳化性及乳化稳定性、起泡性均低于大豆分离蛋白。本实验对奇亚籽蛋白的功能性质做了较为全面的研究,对奇亚籽蛋白的开发应用具有理论指导性意义。

关键词: 奇亚籽, 蛋白, 功能特性, 大豆分离蛋白

Abstract: In order to improve the utilization value of chia seed protein resource,the functional properties of chia seed protein were analyzed.Chia seed protein as the research object,compared with soy protein isolate(SPI), the effects of pH,temperature,NaCl concentration,sucrose concentration,protein concentration on functional properties (solubility,water-holding capacity,oil-absorbing capacity,emulsifying capacity,emulsion stability,foaming capacity and foam stability) were investigated systematically.The results showed that the water holding capacity,oil-binding capacity and foaming stability of chia seed protein were higher than that of SPI,while the solubility,emulsifying property,emulsifying stability and foaming ability were lower than SPI.This study has made a more comprehensive research on the functional properties of Chia seed protein,which has a guiding significance for the development and application of Chia seed protein.

Key words: chia seed, protein, functional properties, soy protein isolate

中图分类号:  Q946.1