In order to understand the characteristics of millet protein function in Heilongjiang province,we used Kjeldahl fluorescence and ultraviolet spectrophotometry 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 μmol/g and 45.78 μmol/g,respectively;The protein hydrophobicity of Dun millet 1 was the strongest,it was 533.25;When at the concentration of 5 g/100 mL,the foaming power of this 6 kinds of kidney beans was all the biggest.Among them,the foaming ability of the Zhangza millct was the highest,20.4%;the emulsification and emulsion stability of Zhangza millet was the highest,it was 53.49% and 56.30%.When the protein concentration was increased,the water absorption capacity and oil absorption capacity of these 6 kinds of kidney bean was increased.The strongest was the Red millet,it was 3.272%;the Dun millet 1 had the strongest oil absorption capacity,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.%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、分光光度等方法对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号蛋白质的游离巯基及总巯基含量均最高,分别为40.23μmol/g和45.78 μmol/g.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/100 mL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%.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白质质量浓度在10 g/100 mL左右.此研究为黑龙江省小米品种的深加工提供了参考.
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