橡胶籽分离蛋白的功能性质研究Ⅱ.docVIP

海 南 大 学 毕 业 论 文 题 目：橡胶籽分离蛋白的功能性质研究Ⅱ 学 号： 20090855667565 姓 名： XXX 年 级： 2009级 学 院： 食品学院 系 别： 食品科学与工程系 专 业： 食品科学与工程 指导教师： XXX 完成日期： 2013年4月20日 摘要pH、温度等因素对橡胶籽分离蛋白的吸水性、溶解性、起泡性及泡沫稳定性的影响。结果显示：橡胶籽仁样品水分含量为8.099%、灰分含量为6.661%，脱脂后橡胶籽粉末样品粗脂肪为3.447%、蛋白含量为31.412%；在Na+浓度为0.2 mol/L橡胶籽分离蛋白吸水性、溶解性、起泡性最好，其泡沫稳定性最差；pH在等电点pH=5附近吸水性、溶解性、起泡性最差，橡胶籽分离蛋白溶液泡沫稳定性最好；温度为60℃吸水性、溶解性、起泡性最好，橡胶籽分离蛋白溶液泡沫稳定性最差；随着橡胶籽分离蛋白溶液浓度增加，其吸水性、溶解性、起泡性及泡沫稳定性都是逐步提高。 本研究有利于综合利用橡胶籽资源、开发橡胶籽分离蛋白；丰富我国植物蛋白品种；为橡胶籽蛋白的工业化生产及在食品加工中的应用提供了理论依据。 关键词：橡胶籽；Abstract In order to develop and utilize rubber seed isolated protein better, the experiments probe into certain nutritional ingredients in rubber seed and functional properties of rubber Isolated protein. Single factor experiment was adopted to research the effect of ionic strength (Na+), pH, temperature and other factors on the water imbibition, solubility, froth-ability, foam stability of the isolated protein from the rubber seed. The result indicates that the sample of rubber seed contain 8.099% water, 6.661% of ash, 3.447% of crude fat in the rubber seed powder sample after degreasing, and 31.412% of protein. when density of Na+ 0.2 mol/L, water imbibition, solubility, froth-ability of the rubber seed are in the best state, but foam stability is the lowest. When pH is approximate in isoelectric point of pH 5, water imbibition, solubility，froth-ability are the lowest, and foam stability of the rubber seed solution is the best. When temperature is 60 ℃, water imbibitionsolubility, froth-ability is the best, but foam stability is the lowest. with the increasing of rubber seed protein isolated solution density, its water imbibition, solubility, froth-ability, foam stability are gradually increased. The research is conducive to utilize the rubber seed resource and develope the rubber se