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采用日立835-50型高速氨基酸自动分析仪对鲜菊芋和从菊芋渣中提取蛋白的氨基酸含量进行了分析。结果表明:鲜菊芋中,总氨基酸含量约为1446.91mg/100g。菊芋渣蛋白中,总氨基酸含量百分比约为22.86%。采用碱提酸沉法从菊芋渣中提取蛋白质,对菊芋渣蛋白的功能特性进行了研究,并测定菊芋渣蛋白质等电点。结果显示,在其浓度3%、60℃、1.5h条件下持水性最好;蛋白质吸油性在80℃时最低,为5.10mL/g;其蛋白质分散指数(PDI)在60℃时最大,60℃以上PDI开始下降,70℃以后变化不大;菊芋渣蛋白质起泡性在浓度为3%时最高,泡沫稳定性在浓度为3%时最大;其乳化性在浓度为2%时最大,静置的温度对乳化稳定性影响很小;其等电点在4.00左右。
The amino acid content of fresh Jerusalem artichoke and Jerusalem artichoke residue extracted by Hitachi 835-50 automatic high-speed amino acid analyzer was analyzed. The results showed that: fresh Jerusalem artichoke, the total amino acid content of about 1446.91mg / 100g. Jerusalem artichoke residue protein, the percentage of total amino acid content is about 22.86%. The protein was extracted from Jerusalem artichoke residue by alkali extraction and acid precipitation method, the functional properties of Jerusalem artichoke slag protein were studied, and the isoelectric point of Jerusalem artichoke residue protein was determined. The results showed that the water-holding capacity was the best under the conditions of 3%, 60 ℃ and 1.5h. The protein oil absorption was the lowest (5.10mL / g) at 80 ℃. The PDI was the highest at 60 ℃ and 60 PDI began to decrease after 70 ℃, but little change after 70 ℃; foaming property of Jerusalem artichoke residue was the highest when the concentration was 3%; the foam stability was the maximum when the concentration was 3%; the emulsifying property was the maximum at 2% Set temperature has little effect on the stability of the emulsion; its isoelectric point of about 4.00.