黑龙江小米主栽品种蛋白质功能性质分析.docVIP

黑龙江省小米主栽品种蛋白质功能性质分析 张卓敏I，张洪微I,左豫虎2,高玉荣-崔素萍以 (黑龙江八一农星大学食品学院1,黑龙江八一农星大学农学院2,黑龙江大庆163319) 摘 要 为了研究黑龙江省主栽小米蛋白质的功能性质，利用凯氏定氮、分光光度等方法対 6种小米蛋白质的功能性质进行了分析。结果表明：朝新谷8号蛋白质的游离筑基及总筑基 含量均最高,分别为40.23 gmol/g和45.78 gmol/ge吨谷1号蛋白质的疏水性最强，为533.25； 6种小米蛋白质质量浓度为5g/100mL时，起泡力均最大，其中张杂谷蛋白质的起泡能力 最强为20.4%o张杂谷蛋白质的乳化性及乳化稳定性最大，分别为53.49%和56.30%；当蛋 白质的质量浓度增加时，6种小米蛋白的吸水和吸油能力均增加，红谷子蛋白质的吸水能力 最强，为3.272%；吨谷1号蛋白质的吸油能力最强，为3.822%； 6种小米蛋白质的最低凝 胶点的蛋口质质量浓度在10 g/100 mL左右。此研究为黑龙江省小米品种的深加工奠定了基 础。 关键词小米蛋白质功能性质起泡性乳化性吸油性吸水性 中图分类号：TS201.2文献标识码：A 文章编号： Analysis of Functional properties of protein of main cultivar millet in Heilongjiang Province Zhuomin Zhang1 Hong wei Zhang1 Yuhu Zuo2 Yurong Gao1 Suiping Cui1* (College of Food Science, Heilongjiang Bayi Agricultural University1, College of Agriculture,Heilongjiang Bayi Agricultural University2,Daqing 163319, Heilongjiang) Abstract In order to understand the characteristics of millet protein function in Heilongjiang province, we used Kjeldahl fluorescence and ultraviolet spectrophotometiy method to determine the protein of the main cultivars in Heilongjiang: The free thiol and total sulfhydryl content of protein Chaoxin millet 8 was the highest, it was 40.23 pmol/g and 45.78 pmol/g; The protein hydrophobicity of Dun millet 1 was the strongest, it was 533.25; When at the concentration of 5%, the foaming power of this 6 kinds of kidney beans was all the biggest. The foaming ability of the Zhangza millet was the highest, 20.4%; the emulsification and emulsion stability of Zhangza millet was the biggest, it was 53.49% and 56.30%. When the protein concentration was more, the water absorption capacity and oil absorption capacity of this 6 kinds of kidney bean was stronger. The strongest was the Red millet, it was 3.272%; the strongest is the Dun millet 1，it was 3.822%. six kinds of millets protein produced gel phenomenon when the concentration was 10%. The study laid the foundation for the deep processing of millet varieties in Heilongjiang Province. Key words millet protei