不同加工方式对绿豆蛋白亚基和功能性质的影响

摘要/Abstract

摘要： 绿豆中蛋白质含量高，氨基酸种类丰富，是一种具有较强加工适用性的蛋白质。本实验以绿豆为材料，对绿豆进行蒸制、煮制两种不同热处理，用碱提酸沉法提取绿豆蛋白，并对其进行结构和功能性质的测定。实验结果表明，随着热处理时间的延长，蒸制和煮制的绿豆蛋白中大分子蛋白亚基条带颜色均变浅，即大分子蛋白含量均减少，分子量为57.5 KD的8 S球蛋白亚基条带逐渐消失。两种处理相比，煮制绿豆蛋白增加了一条分子量为35.4 KD的条带；而蒸制绿豆蛋白未出现该条带。两种处理的绿豆蛋白的持水性、持油性、乳化性、乳化稳定性均不断提高，且蒸制绿豆蛋白优于煮制；而起泡性、起泡稳定性、溶解性随着时间的增加呈先上升后下降的趋势，在25min处的性能最佳，分别为38.4 ％、79.1 ％、13.6 ％。本研究为绿豆蛋白的改性研究提供理论依据，对提高绿豆蛋白在食品行业中的应用以及绿豆产品的精深加工具有参考意义。

关键词: 绿豆蛋白, 亚基, 功能性质, 加工方式

Abstract: Mung bean has a high protein content and a rich variety of amino acids, and is a protein with strong processing applicability. In this experiment, mung bean was used as material, and the mung bean was steamed and boiled in two different heat treatments. The mung bean protein was extracted by alkali extraction and acid precipitation. The structure and functional properties of mung bean protein were determined. Experimental results show. With the extension of heat treatment time, the macromolecular protein subunits in the steamed and cooked mung bean protein were lighter in color. That is, the content of macromolecular proteins was reduced. The 8S globulin subunit band with a molecular weight of 57.5 KD gradually disappeared. Compared to the two treatments. The cooked mung bean protein added a band with a molecular weight of 35.4 KD; The strip did not appear in the steamed mung bean protein. The water-holding, oil-holding, emulsifying and emulsifying stability of the two treated mung bean proteins were continuously improved. And steamed mung bean protein was better than boiled; The foaming, foaming stability and solubility increased first and then decreased with time, and the best performance at 25 min was 38.4%, 79.1%, and 13.6%, respectively. This study provides a theoretical basis for the modification of mung bean protein. It has reference significance for improving the application of mung bean protein in the food industry and the intensive processing of mung bean products.

Key words: Mung bean protein, Subunit, Functional Properties, Processing methods

中图分类号:

TS201.1

张舒王长远盛亚男冯玉超富天昕李雪. 不同加工方式对绿豆蛋白亚基和功能性质的影响[J]. 食品科学, 0, (): 0-0.

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