淡丰后梅梅仁成分分析、油脂组成和蛋白质的物理性质

doi:10.7506/spkx1002-6630-201516037

食品科学

淡丰后梅梅仁成分分析、油脂组成和蛋白质的物理性质

张艳艳1，葛姿言2，李庆卫3，李红卫1，吕林童2，范俊峰2,*

1.北京农学院食品科学与工程学院，北京 102206；2.北京林业大学生物科学与技术学院，北京 100083；
3.北京林业大学园林学院，北京 100083

出版日期:2015-08-25 发布日期:2015-08-17
通讯作者: 范俊峰
基金资助:
北京林业大学大学生科技创新基金项目（X201410022038）

Analysis of Chemical Constituents and Fatty Acid Composition of ‘Danfenghou’ Plum Seed Kernels and Physical Properties of Protein Extract

ZHANG Yanyan1, GE Ziyan2, LI Qingwei3, LI Hongwei1, LÜ Lintong2, FAN Junfeng2,*

1. College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China;
2. College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;
3. Landscape Architecture School, Beijing Forestry University, Beijing 100083, China

Online:2015-08-25 Published:2015-08-17
Contact: FAN Junfeng

摘要/Abstract

摘要：

以淡丰后梅（Prunus mume cv. Danfenghou）梅仁为材料，分析其常量化学成分，研究梅仁油脂及蛋白的功能特性。结果表明，梅仁的粗油脂含量为（31.49±3.39）%，粗蛋白含量为（32.44±0.14）%。油脂中脂肪酸组成以油酸（62.599 74%）和亚油酸（28.959 75%）为主，二者总量高达91.3%，不饱和脂肪酸的相对含量为92.599 51%。VE中β-生育酚含量为0.32 mg/g，γ-生育酚含量为0.10 mg/g。氨基酸分析及评分表明，梅仁蛋白的氨基酸种类多且含量丰富，限制性氨基酸为赖氨酸，含量最高的氨基酸为谷氨酸。十二烷基磺酸钠-聚丙烯酰胺凝胶电泳结果表明，梅仁蛋白由6 条亚基组成，分子质量范围为15～47 kD。梅仁蛋白的等电点为pI 5.0，梅仁蛋白的乳化性为0.039，乳化稳定性为42.63 min，起泡性为37.04%，泡沫稳定性为41.67%。加热组样品的疏水性数值为408.29±1.09，高于未加热组样品（295.21±12.38）。

关键词: 淡丰后梅梅仁, 成分分析, 油脂组成, 蛋白质功能性质

Abstract:

In the present study, the chemical composition and fatty acid composition of ‘Danfenghou’ plum seed kernels
were analyzed, and functional properties of protein extract from the seed kernels were characterized. The results showed that
the kernels were rich in fat and protein containing values of (31.49 ± 3.39)% and (32.44 ± 0.14)%, respectively. The fatty
acid composition of the kernels mainly included oleic acid (62.599 74%) and linoleic acid (28.959 75%), which together
accounted for 91.3% of the total fatty acids, respectively. The content of total unsaturated fatty acids was 92.599 51%. Betatocopherol
and γ-tocopherol were the major forms of vitamin E, the contents of which were 0.32 and 0.10 mg/g, respectively.
Amino acid analysis and scores indicated that the kernels had abundant amino acids. Among the identified amino acids,
glutamate was the most abundant, while the limiting amino acid was lysine. SDS-PAGE showed that the kernel protein
was composed of six subunits with molecular weights ranging from 15 to 47 kD. The isoelectric point of the kernel protein
was determined to be pI 5.0. Its emulsifying property and emulsion stability were 0.039 and 42.63 min, respectively, and the
values of foaming ability and foam stability were 37.04% and 41.67%. The hydrophobicity of the heat-treated protein was
408.29 ± 1.09, which was higher than that (295.21 ± 12.38) of the control without any heat treatment. This study can provide
useful a for the development and utilization of the kernel.

Key words: ‘Danfenghou&rsquo, plum seeds, chemical constituents, fatty acid composition, functional properties of protein

中图分类号:

TS201.1

张艳艳，葛姿言，李庆卫，李红卫，吕林童，范俊峰. 淡丰后梅梅仁成分分析、油脂组成和蛋白质的物理性质[J]. 食品科学, doi: 10.7506/spkx1002-6630-201516037.

ZHANG Yanyan, GE Ziyan, LI Qingwei, LI Hongwei, Lü Lintong, FAN Junfeng. Analysis of Chemical Constituents and Fatty Acid Composition of ‘Danfenghou’ Plum Seed Kernels and Physical Properties of Protein Extract[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201516037.

[1]	蔡玮琦，左雯雯，陆杨，黄胜良，李存玉，郑云枫，彭国平. 红糖、白砂糖、赤砂糖与黑糖的HPLC指纹图谱与化学模式识别[J]. 食品科学, 2021, 42(6): 250-255.
[2]	梁慧珍，许兰杰，余永亮，谭政委，杨红旗，董薇，李磊，李春明，刘新梅，张收良. 红花籽油中脂肪酸组成评价与分析[J]. 食品科学, 2021, 42(6): 244-249.
[3]	周慧敏，张顺亮，郝艳芳，陈松，潘晓倩，吴倩蓉，李素，朱宁，乔晓玲，赵冰. HS-SPME-GC-MS-O结合电子鼻对坨坨猪肉主体风味评价分析[J]. 食品科学, 2021, 42(2): 218-226.
[4]	王贺，赵玉红，杨凯. HS-SPME-GC-MS结合电子鼻对10 个品系红松籽油挥发性物质分析比较[J]. 食品科学, 2021, 42(18): 178-184.
[5]	王丽艳，荆瑞勇，郭永霞，王鑫淼，赵行健，宋维民，杨佳霓，卫佳琪. 基于氨基酸含量的市售14 种食用蘑菇的综合评价[J]. 食品科学, 2021, 42(16): 203-208.
[6]	符成刚，刘文玉，陈友志，李玉梅，李欢康，周靖，张孔雀，魏长庆. 加热温度对新疆马脂理化性质、脂肪酸及挥发性风味化合物的影响[J]. 食品科学, 2021, 42(16): 54-60.
[7]	李欢康，杨佳玮，刘文玉，魏长庆. 不同工艺核桃油挥发性物质比对及关键香气成分表征[J]. 食品科学, 2021, 42(16): 185-192.
[8]	刘盼盼，郑鹏程，龚自明，叶飞，冯琳，高士伟，王雪萍，王胜鹏，滕靖，郑琳，桂安辉. 工夫红茶品质分析与综合评价[J]. 食品科学, 2021, 42(12): 195-205.
[9]	孔滢，王欢，郎利新，窦晓莹，白锦荣. 不同百合样品中13 种内源性游离糖的含量分析[J]. 食品科学, 2021, 42(10): 249-254.
[10]	陈思睿，唐莹，董丹，蒋莹，何红英，王金玲. 红树莓果汁降酸发酵过程中活性成分的变化[J]. 食品科学, 2021, 42(10): 241-248.
[11]	倪德让，叶兴乾，林琳，孙崇德，孔祥礼，王和玉，王莉. 基于多酚类化合物HPLC指纹图谱在红缨子高粱原料品质监控中的应用[J]. 食品科学, 2020, 41(8): 250-255.
[12]	方冠宇，蒋予箭，穆晓静，施思. 浙江玫瑰醋不同发酵阶段特征性香气成分的确定[J]. 食品科学, 2020, 41(8): 234-242.
[13]	张建萍，解春芝. 不同腐乳酱营养、功能及呈味氨基酸量化表征[J]. 食品科学, 2020, 41(6): 246-251.
[14]	郭俊先，马永杰，田海清，黄华，史勇，周军. 基于高光谱反透射图像的新疆冰糖心红富士水心鉴别[J]. 食品科学, 2020, 41(6): 278-284.
[15]	张雪，葛武鹏，郗梦露，杨莉，何锐，崔秀秀. 基于主成分分析与马氏距离结合运用的婴幼儿配方奶粉营养综合评价[J]. 食品科学, 2020, 41(5): 166-172.

淡丰后梅梅仁成分分析、油脂组成和蛋白质的物理性质

Analysis of Chemical Constituents and Fatty Acid Composition of ‘Danfenghou’ Plum Seed Kernels and Physical Properties of Protein Extract

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价