沙棘籽粕蛋白的功能性质研究

摘要

Seabuckthom seed meal protein was prepared by alkaline extraction and acid precipitation from seabuckthorn seed meal, and its solubility, water and oil holding capacity, emulsifying activity and foaming activity were studied. The results showed that functional properties of seabuckthorn seed meal protein were affected by environmental factors, such as pH, extraction temperature, ionic concentration of salt, ect. All the indexes of functional properties at isoelectric point of pH 5.0 were the lowest.%以沙棘籽粕为原料,采用碱提酸沉法制备沙棘籽粕蛋白,并对其溶解性、水合能力、吸油能力、乳化性和乳化稳定性、起泡性和泡沫稳定性等功能性质进行研究.结果表明:沙棘籽粕蛋白的功能性质受pH、温度、盐离子浓度等环境因素影响大,在等电点pH 5.0附近时功能性质数据均最低.