宁夏枸杞籽分离蛋白的功能特性.PDFVIP

28 2013, Vol.34, No.09 食品科学 ※基础研究 宁夏枸杞籽分离蛋白的功能特性 吴华玉，刘敦华* (宁夏大学农学院，宁夏 银川  750021) 摘  要：采用传统的碱提酸沉法从宁夏枸杞籽粕中提取枸杞籽分离蛋白，对其氨基酸含量和功能特性进行测定分 析。结果表明：此提取工艺流程可行，宁夏枸杞籽分离蛋白的氨基酸组成较平衡，谷氨酸含量偏高；吸油性和乳化 性功能良好，溶解性和持水性一般，起泡性与起泡稳定性相对较差。SDS电泳图谱表明，宁夏枸杞籽蛋白含 6 48 35 32 20.4 19 18.5kD 有 种不同分子质量的蛋白亚基，其分子质量分别为 、 、 、 、 、 。 关键词：宁夏枸杞籽分离蛋白；氨基酸；功能特性；分子质量 Functional Properties of Seed Protein Isolate from Chinese Wolfberry (Lycium barbarum L.) Grown in Ningxia WU Hua-yu ，LIU Dun-hua* (School of Agriculture, Ningxia University, Yinchuan 750021, China) Abstract ：Chinese wolfberry seed protein isolate (CWSPI) was extracted by the traditional method of alkali extraction and acid precipitatio from Chinese wolfberry seeds. Amino acid analysis showed that the amino acid composition of CWSPI was well-balanced and close to the FAO/WHO standards for composition pattern of essential amino acids, with high glutamic acid content. CWSPI possessed excellent oil-adsorbing capacity and emulsifying properties, general solubitly and water- holding capacity, and relatively poor foaming capacity and foam stability. The SDSpattern of CWSPI displayed 6 subunits with molecular weight of 48, 35, 32, 20.4, 19 kD and 18.5 kD. Key words ：Chinese wolfberry seed protein isolate ；amino acid ；functional property ；molecular weight 中图分类号：TS20 1.21 文献标志码：A 文章编号：1002-6630(2013)09-0028-05 doi:10.7506/spkx 1002-6630-20 1309007 宁夏枸杞(Lycium barbarum L .)是茄科(Solanaceae) 左右[1] 。基于宁夏枸杞的独特保健功能，其籽的抗氧 落叶小灌木的成熟果实，是我国传统的中药材，始载于 化生物特性更是得到广泛认同[1] ，宁夏自治区生产宁 《神农本草经》。枸杞既可作为坚果食用，又是一味功 夏枸杞籽油的规模越来越大，技术也越来越成熟。 效卓著的传统中药材， 《本草纲目》述 “枸杞久服，补