评估从褐藻长松萝（Linnaeus）S. F. Gray 中提取的蛋白质的功能特性。
Assessment of the functional properties of protein extracted from the brown seaweed Himanthalia elongata (Linnaeus) S. F. Gray.
机构信息
School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland; The FoodBioSciences Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
Animal Pathology Department, Veterinary Faculty of Lugo, University of Santiago de Compostela, Spain.
出版信息
Food Res Int. 2017 Sep;99(Pt 3):971-978. doi: 10.1016/j.foodres.2016.06.023. Epub 2016 Jun 29.
A protein extract from the brown seaweed Himanthalia elongata (Linnaeus) S. F. Gray was prepared and its functional properties, colour and amino acid composition were assessed for its potential future use by the food industry. The total content of amino acids was determined as 54.02±0.46gaminoacids/kg dry weight, with high levels of the essential amino acids lysine and methionine. SDS-PAGE showed 5 protein bands with molecular weights of 71.6, 53.7, 43.3, 36.4 and 27.1kDa. The water holding capacity and oil holding capacity were determined as 10.27±0.09gHO/g and 8.1±0.07goil/g respectively. Foaming activity and stability were higher at alkaline pH values. The emulsifying capacity and stability of the extract varied depending on the pH and oil used. These results demonstrate the potential use of Himanthalia elongata protein extract in the food industry.
从褐藻长松萝（Linnaeus）S. F. Gray 中提取蛋白质，并评估其功能特性、颜色和氨基酸组成，以评估其在食品工业中的潜在未来用途。总氨基酸含量为 54.02±0.46g 氨基酸/kg 干重，必需氨基酸赖氨酸和蛋氨酸含量较高。SDS-PAGE 显示 5 条蛋白带，分子量分别为 71.6、53.7、43.3、36.4 和 27.1 kDa。水保持能力和油保持能力分别为 10.27±0.09gHO/g 和 8.1±0.07goil/g。在碱性 pH 值下，起泡活性和稳定性更高。提取物的乳化能力和稳定性取决于 pH 值和所用的油。这些结果表明长松萝蛋白提取物在食品工业中有潜在的用途。
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