核桃蛋白组分的营养价值、功能特性及抗氧化性研究
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摘要
以"清香"核桃为原料,经液压榨油机冷榨取油后得到核桃饼,将其粉碎,再用石油醚对核桃饼进行脱脂处理得到脱脂核桃粕,从中提取清蛋白、球蛋白、醇溶蛋白、谷蛋白-1、谷蛋白-2 5种蛋白质,并测定5种蛋白质的营养价值、功能特性及抗氧化性。结果表明:5种蛋白质氨基酸组成中,谷氨酸含量最高,精氨酸次之,5种蛋白质均具有良好的乳化性、乳化稳定性;谷蛋白-1必需氨基酸含量最高,占37. 14%,谷蛋白-2的乳化性、起泡性和泡沫稳定性最佳,分别为278. 66 m2/g、50. 03%、60. 01%;球蛋白乳化稳定性最高,为75. 27%;清蛋白对DPPH自由基清除能力最高,清除率为97. 15%。
"Qingxiang" walnut was used as material. After the oil was extracted by hydraulic press,the walnut cake was obtained. The walnut oil was defatted with petroleum ether to obtain the defatted walnut meal,and the albumin,globulin,alcohol soluble protein,glutelin-1 and gluten-2 were extracted. The nutritional value,functional characteristics and antioxidant activities of the five proteins were determined.The results showed that the glutamate content in the five protein amino acid components was the highest,followed by arginine,and the five proteins all had good emulsifying ability and emulsion stability. The essential amino acid content in glutelin-1 was the highest,accounting for 37. 14%. The emulsifying ability,foamability and foam stability of gluten-2 were the best,which were 278. 66 m2/g,50. 03% and60. 01%,respectively. The globulin had the highest emulsion stability (75. 27%). Albumin had the highest DPPH· scavenging ability,which was 97. 15%.
"Qingxiang" walnut was used as material. After the oil was extracted by hydraulic press,the walnut cake was obtained. The walnut oil was defatted with petroleum ether to obtain the defatted walnut meal,and the albumin,globulin,alcohol soluble protein,glutelin-1 and gluten-2 were extracted. The nutritional value,functional characteristics and antioxidant activities of the five proteins were determined.The results showed that the glutamate content in the five protein amino acid components was the highest,followed by arginine,and the five proteins all had good emulsifying ability and emulsion stability. The essential amino acid content in glutelin-1 was the highest,accounting for 37. 14%. The emulsifying ability,foamability and foam stability of gluten-2 were the best,which were 278. 66 m2/g,50. 03% and60. 01%,respectively. The globulin had the highest emulsion stability (75. 27%). Albumin had the highest DPPH· scavenging ability,which was 97. 15%.
引文
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[22]曾茂茂,王霄,陈洁.蛋白质疏水性测定方法的相关性及适用性[J].食品科学,2011,32(15):117-120.
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[30]RAJAPAKSE N,MENDIS E,JUNG W K,et al.Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties[J].Food Res Int,2005,38(2):175-182.
[2]邓金龙.我国核桃生产现状及发展策略[J].林产工业,2016,43(10):56-58.
[3]冯贞,方晓璞.核桃加工副产物综合利用途径[J].中国油脂,2018,43(9):71-74.
[4]史双枝,李疆,王新刚.核桃蛋白质的开发现状及前景[J].安徽农学通报,2008,14(7):93-94.
[5]毛晓英,吴庆智,田洪磊,等.核桃仁抗氧化作用研究进展[J].中国油脂,2017,42(8):82-85.
[6]PEREIRE J A,OLIVEIRA I,SOUSA A,et al.Bioactive properties and chemical composition of six walnut(Juglans regia L.)cultivars[J].Food Chem,2008,46(6):2103-2111.
[7]POULOSE S M,BIELINSKI D F,SHUKITT-HALE B.Walnut diet reduces accumulation of polyubiquitinated proteins and inflammation in the brain of aged rats[J].J Food Nutr Biochem,2013,24(5):912-919.
[8]王丰俊,杨朝晖,马磊,等.响应面法优化核桃蛋白提取工艺研究[J].中国油脂,2011,36(3):33-37.
[9]康俊杰,陈树俊,赵瑞欢,等.核桃粕组成测定及抗氧化多肽工艺优化的研究[J].农产品加工·学刊,2014(1):31-34,38.
[10]刘春雷,魏冬旭,贾烨,等.大豆7S球蛋白热力学特性、溶解性和溶液性质与表面疏水性相关性研究[J].中国油脂,2018,43(3):39-43.
[11]刘军,何东平,王洪彩,等.大豆分离蛋白加工中消泡剂对产品功能特性的影响[J].中国油脂,2018,43(5):48-51.
[12]李永武.绿豆清蛋白的提取及其功能特性和理化性质研究[D].黑龙江大庆:黑龙江八一农垦大学,2014.
[13]何东平,程雪,马军,等.超声辅助复合酶酶解制备大豆多肽工艺的优化[J].中国油脂,2018,43(7):72-76.
[14]ZHAO Y,LI B,DONG S,et al.A novel ACE inhibitory peptide isolated from Acaudina molpadioidea hydrolysate[J].Peptides,2009,30(6):1028-1033.
[15]SANGHOON L,QIAN Z J,SEKWON K.A novel angiotensin I converting enzyme inhibitory peptide from tuna frame protein hydrolysate and its antihypertensive effect in spontaneously hypertensive rats[J].Food Chem,2010,118(1):96-102.
[16]李述刚,陆健康,王萍,等.新疆南疆扁桃仁中蛋白质与脂类营养分析[J].中国油脂,2015,40(2):30-32.
[17]季晓彤,孙培冬.桃仁多肽的分离及其抗氧化性能研究[J].中国油脂,2018,43(7):77-81.
[18]JARITEH M,EBRAHIMZADEH H,NIKNAM V,et al.Developmental changes of protein,proline and some antioxidant enzymes activities in somatic and zygotic embryos of Persian walnut(Juglans regia L.)[J].Plant Cell,2015,122:101-115.
[19]KUMAR K V P,DHARMARAJ U,Sakhare S D,et al.Preparation of protein and mineral rich fraction from grain amaranth and evaluation of its functional characteristics[J].J Cereal Sci,2016,69:358-362.
[20]王美玉,粱亚萍,王愈,等.燕麦蛋白组分分离提取及其SDS-PAGE电泳分析[J].粮油食品科技,2018,26(15):1-5.
[21]谢蓝华,陈佳,张淑谊,等.美藤果蛋白的提取工艺及氨基酸组成分析[J].中国油脂,2017,42(5):40-44.
[22]曾茂茂,王霄,陈洁.蛋白质疏水性测定方法的相关性及适用性[J].食品科学,2011,32(15):117-120.
[23]陈树俊,苏静,刘诚,等.老陈醋生产过程中总多酚、总黄酮含量及DPPH自由基能力的分析[J].食品科学,2009,30(17):158-162.
[24]SAKANAKA S,TACHIBANA Y.Active oxygen scavenging activity of egg-yolk protein hydrolysates and their effects on lipid oxidation in beef and tuna homogenates[J].Food Chem,2006,95(2):243-249.
[25]MARKLUND S,MARKLUND G.Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase[J].Febs J,1974,47(3):469-474.
[26]宋晓青,张天博,贾云虹,等.婴儿配方乳粉中蛋白质的营养评价及氨基酸分析研究进展[J].食品科学,2016,37(1):292-298.
[27]FAO/WHO.Protein quality evaluation[M].Italy,Rome:FAO/WHO,1990:66.
[28]SZE-TAO K W C,SATHE S K.Walnuts(Juglans regia L.):proximate composition,protein solubility,protein amino acid composition and protein in vitro digestibility[J].Food Agric,2000,80(9):1393-1401.
[29]TANG C H,WANG X S,YANG X Q.Enzymatic hydrolysis of hemp(Cannabis sativa L.)protein isolate by various proteases and antioxidant properties of the resulting hydrolysates[J].Food Chem,2009,114(4):1484-1490.
[30]RAJAPAKSE N,MENDIS E,JUNG W K,et al.Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties[J].Food Res Int,2005,38(2):175-182.