花生浓缩蛋白功能特性的提取与评价
Extraction and evaluation of functional properties of groundnut protein concentrate.
作者信息
Jain Ankit, Prakash Maya, Radha Cheruppanpullil
机构信息
Protein Chemistry and Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.
Sensory Science Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.
出版信息
J Food Sci Technol. 2015 Oct;52(10):6655-62. doi: 10.1007/s13197-015-1758-7. Epub 2015 Feb 9.
The effect of membrane processing on the functional properties, structural changes, subunit profile and sensory attributes of the groundnut protein concentrate was investigated. Results indicated an increase in the nitrogen solubility and foaming capacity of the protein concentrate over all pH ranges (2-10) compared to acid precipitated protein isolate. Protein concentrate showed higher emulsion stability index compared to control flour and protein isolate. Surface hydrophobicity studies showed that protein concentrate is less hydrophobic (29 units) compared to acid precipitated protein isolate (34 units). SDS-PAGE profile of the samples showed similarity in the subunit pattern of groundnut protein concentrate and groundnut flour. Sensory analysis suggested membrane filtration could reduce the groundnut-like nutty and beany notes of the concentrate. Thus, membrane technology could give a protein concentrate with improved functionality and sensory characteristics which will have potential application in the development of food product formulations.
研究了膜处理对花生浓缩蛋白的功能特性、结构变化、亚基分布和感官特性的影响。结果表明，与酸沉淀蛋白分离物相比，在所有pH范围（2-10）内，浓缩蛋白的氮溶解度和起泡能力均有所提高。与对照面粉和蛋白分离物相比，浓缩蛋白显示出更高的乳化稳定性指数。表面疏水性研究表明，与酸沉淀蛋白分离物（约34个单位）相比，浓缩蛋白的疏水性较低（约29个单位）。样品的SDS-PAGE图谱显示，花生浓缩蛋白和花生粉的亚基模式相似。感官分析表明，膜过滤可以减少浓缩物中类似花生的坚果味和豆腥味。因此，膜技术可以得到具有改善功能和感官特性的浓缩蛋白，这将在食品配方开发中具有潜在的应用价值。
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