小粒黑大豆蛋白质功能特性研究
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摘要
以收集于黄土高原的8种小粒黑大豆为实验材料,4种小粒黄大豆为对照,采用碱溶酸沉法提取蛋白质,对其蛋白质的功能特性进行分析。结果表明,8种小粒黑大豆蛋白的氮溶解指数、吸水性、吸油性、乳化能力及乳化稳定性、起泡能力、凝胶强度在51. 72%～62. 07%、2. 29～2. 95 g/g、1. 52～1. 70 g/g、54. 40%～88. 60%、83. 35%～97. 16%、75. 70%～95. 80%、154. 59～203. 66 g之间。小粒黑大豆蛋白的氮溶解指数和吸油性显著低于小粒黄大豆;盐池黑豆、定边小黑豆和靖边王渠子黑豆的蛋白质吸水性显著高于小粒黄大豆;乳化能力及乳化稳定性均优于小粒黄大豆,起泡性和泡沫稳定性差于粒小粒黄大豆;除子洲小黑豆、横山老黑豆和偏关小黑豆外,小粒黑大豆蛋白的凝胶强度显著高于小粒黄大豆。不同品种间小粒黑大豆蛋白质的氮溶解指数、吸水性、吸油性、乳化稳定性、起泡能力及凝胶强度有显著差异。
The eight kinds of small black soybeans collected from the Loess Plateau were used as test materials,and four kinds of small yellow soybeans were used as controls. Protein was extracted by alkali-solution and acid-isolation, and the functional properties of the protein were analyzed. The results showed that nitrogen soluble index,water-absorbing ability, oil-absorbing ability, emulsification and emulsion stability, foaming ability and gel strength of 8 kinds of small soybeans protein varied from 51.72% to 62. 07%,2. 29 to 2. 95 g/g,1. 52 to 1.70 g/g,54.40% to 88. 60%,83. 35% to 97.16%,75. 70% to 95. 80% and 154.59 to 203.66 g, respectively. Compared with 4 kinds of small yellow soybeans protein, the nitrogen soluble index and oil-absorbing ability of small black soybeans protein were significantly lower than small yellow soybeans. The water-absorbing ability of Yanchi, Dingbian and Wangquzi small black soybeans protein was significantly higher than small yellow soybeans, the emulsification and emulsion stability were higher than small yellow soybeans, the foaming ability and foam stability were lower than small yellow soybeans, the gel strength was higher than small yellow soybeans except for Zizhou, Hengshan and Pianguan small black soybeans. There were significant differences in nitrogen soluble index, water-absorbing ability, oil-absorbing ability, emulsification stability, foaming ability and gel strength of different small black soybeans protein.
The eight kinds of small black soybeans collected from the Loess Plateau were used as test materials,and four kinds of small yellow soybeans were used as controls. Protein was extracted by alkali-solution and acid-isolation, and the functional properties of the protein were analyzed. The results showed that nitrogen soluble index,water-absorbing ability, oil-absorbing ability, emulsification and emulsion stability, foaming ability and gel strength of 8 kinds of small soybeans protein varied from 51.72% to 62. 07%,2. 29 to 2. 95 g/g,1. 52 to 1.70 g/g,54.40% to 88. 60%,83. 35% to 97.16%,75. 70% to 95. 80% and 154.59 to 203.66 g, respectively. Compared with 4 kinds of small yellow soybeans protein, the nitrogen soluble index and oil-absorbing ability of small black soybeans protein were significantly lower than small yellow soybeans. The water-absorbing ability of Yanchi, Dingbian and Wangquzi small black soybeans protein was significantly higher than small yellow soybeans, the emulsification and emulsion stability were higher than small yellow soybeans, the foaming ability and foam stability were lower than small yellow soybeans, the gel strength was higher than small yellow soybeans except for Zizhou, Hengshan and Pianguan small black soybeans. There were significant differences in nitrogen soluble index, water-absorbing ability, oil-absorbing ability, emulsification stability, foaming ability and gel strength of different small black soybeans protein.
引文
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[17] MANINDER K, KAWALJIT S S, NARPINDER S. Comparative study of the functional, thermal and pasting properties of flours from different field pea(Pisum sativum L.)and pigeon pea(Cajanus cajan L.)cultivars[J]. Food Chemistry, 2007,104:259-267
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[20]张根生,岳晓霞,李继光,等.大豆分离蛋白乳化性影响因素的研究[J].食品科学,2006, 27(7):48-51ZHANG G S, YUE X X, LI J G, et al. Study on affecting factors of emulsification properties of soybean isolated protein[J].Food Science, 2006, 27(7):48-51
[21]张涛,江波,王璋.鹰嘴豆分离蛋白的乳化性及结构关系[J].食品与发酵工业,2004,30(12):10-14ZHANG T, JIANG B, WANG Z. Relationship between structure and emulsifying properties of chickpea protein isolates[J]. Food and Fermentation Industries,2004,30(12):10-14
[22] MOURE A, SINEIRO J, DOMINGUEZ H, et al. Functionality of oilseed protein e:Areview[J]. Food Research International,2006, 39(9):945-963
[23]李静静,张伟,周素梅,等.不同品种间大豆分离蛋白胶凝能力及评价方法研究[J].中国油脂,2009,34(4):19-22LI J J, ZHANG W, ZHOU S M, et al. Gelation capacity and its evaluation methods of soybean protein isolates from different soybean varieties[J]. China Oils and Fats, 2009,34(4):19-22
[24]石彦国,程翠林,朱秀清,等.品种差异对大豆蛋白凝胶性的影响[J].中国粮油学报,2005,20(3):58-60SHI Y G, CHENG C L, ZHU X Q, et al. The effect of soybean variety on gelling function of SPI[J]. Journal of the Chinese Cereals and Oils Association,2005,20(3):58-60
[25] NAGANO T, MASAYUKI T. Viscoelastic properties and microstructures of 11S globulin and soybean protein isolate gels:magnesium chloride-induced gels[J]. Food Hydrocolloids, 2011, 25(7):1647-1654
[26]李杨,刘宝华,姜楠,等.超声处理对黑豆蛋白凝胶性能的影响[J].中国食品学报,2017, 17(1):161-169LI Y, LIU B H, JIANG N, et al. Effects of ultrasound treatment on gelling properties of black bean protein isolate[J].Journal of Chinese Institute of Food Science and Technology, 2017, 17(1):161-169.
[2]吕世霖,程舜华.大豆籽粒性状生态分布与育种[J].大豆科学,1984,3(3):201-207LYU S L,CHENG S H. The ecological distribution of seed characteristics of soybean and in relation to breeding[J]. Soybean Science, 1984,3(3):201-207
[3]庞铁.我国黑豆优势品种资源的分布利用[J].农村经济与科技,2010,21(6):145-146PANG T. The distribution and utilization of black bean variety resources[J]. Rural Economy and Science, 2010,21(6):145-146
[4]周凯琳,陶莎,薛文通.黑豆蛋白及其抗氧化肽研究进展[J].食品工业,2015,36(5):204-207ZHOU K L, TAO S, XUE W T. Research progress on black soya bean protein and black beans antioxidant peptides[J].Food Industry, 2015, 36(5):204-207
[5]聂刚,刘朝霞,杜双奎,等.陕北小粒黑豆营养成分分析与评价[J].营养学报,2014, 36(5):511-513NIE G,LIU Z X,DU S K, et al. Analysis and evaluation of nutritional components of small black soybeans(Glycine max L)from North Shaanxi Province[J]. Acta Nutrimenta Sinica,2014, 36(5):511-513
[6]江甜,何毅,祝振洲,等.黑豆蛋白的分级提取及黑豆花色苷的成分鉴定[J].食品科学,2017, 38(4):217-222JIANG T, HE Y, ZHU Z Z, et al. Fractional extraction of protein and characterization of anthocyanins from black soybean seeds[J]. Food Science, 2017, 38(4):217-222
[7]毕爽,齐宝坤,隋晓楠,等.超声处理对黑豆蛋白结构和功能性质的影响[J].中国食品学报,2016,16(6):153-160BI S, QI B K, SUI X N, et al. Effects of ultrasound on the structure and physical properties of black soybean protein isolate[J]. Journal of Chinese Institute of Food Science and Technology, 2016, 16(6):153-160
[8] ZHANG Y, CHEN S, QI B, et al. Complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structure and in vitro digestibility[J].Food Research International, 2018, 106:619-625
[9]TAKAHATA Y, OHNISHI-KAMEYAMA M, FURUTA S,et al. Highly polymerized procyanidins in brown soybean seed coat with a high radical-scavenging activity[J]. Journal of Agricultural and Food Chemistry, 2001, 49(12):5843-5847
[10]ASTADII R, ASTUTI M, SANTOSO U, et al. In vitro antioxidant activity of anthocyanins of black soybean seed coat in human low density lipoprotein(LDL)[J]. Food Chemistry, 2009, 112(3):659-663
[11]WU H, WANG Q, MA T, REN J. Comparative studies on the functional properties of various protein concentrate preparations of peanut protein[J]. Food Research International,2009, 42(3), 343-348
[12]AJIBOLA C F, MALOMO S A, FAGBEMI T N, et al. Polypeptide composition and functional properties of African yam bean seed(Sphenostylis stenocarpa)albumin,globulin and protein concentrate[J]. Food Hydrocolloids, 2016, 56,189-200
[13]TIMILSENA Y P, ADHIKARI R, BARROW C J, et al.Physicochemical and functional properties of protein isolate produced from Australian chia seeds[J]. Food Chemistry,2016, 212, 648-656
[14] CHEUNG L, WANASUNDARA J, NICKERSON M. Effect of pH and NaCl on the emulsifying properties of a napin protein isolate[J].Food Biophysics, 2015, 10(1), 30-38
[15]郭兴风,张艳红,陆慧,等.大豆分离蛋白凝胶制备和凝胶质构特性研究[J].中国粮油学报,2005,20(6):68-71GUO X F, ZHANG Y H, LU H, et al. Preparation of soy protein isolate gels and textural properties of the gels[J].Journal of the Chinese Cereals and Oils Association, 2005,20(6):68-71
[16]齐宝坤,李杨,王中江,等.不同品种大豆分离蛋白Zeta电位和粒径分布与表面疏水性的关系[J].食品科学,2017, 38(3):114-118QI B K, LI Y, WANG Z J, et al. Relationship between ssurface hydrophobicity and Zeta potential as well as particle size distribution of soybean protein isolates from different varieties[J]. Food Science, 2017, 38(3):114-118
[17] MANINDER K, KAWALJIT S S, NARPINDER S. Comparative study of the functional, thermal and pasting properties of flours from different field pea(Pisum sativum L.)and pigeon pea(Cajanus cajan L.)cultivars[J]. Food Chemistry, 2007,104:259-267
[18]IDREES A W,DALBIR S S,ALI A W,et al. Physicochemical and functional properties of flours from Indian kidney bean(Phaseolus vulgaris L.)cultivars[J]. Food Science and Technology, 2013, 53(1):278-284
[19]刘润玉,王常青,梵迎.小黑豆分离蛋白与黄豆分离蛋白特性比较[J].农产品加工,2013,6:68-70LIU R Y, WANG C Q, FAN Y. Comparison of small black soybean protein isolated and soybean protein isolated[J].Academic Periodical of Farm Products Processing,2013,6:68-70
[20]张根生,岳晓霞,李继光,等.大豆分离蛋白乳化性影响因素的研究[J].食品科学,2006, 27(7):48-51ZHANG G S, YUE X X, LI J G, et al. Study on affecting factors of emulsification properties of soybean isolated protein[J].Food Science, 2006, 27(7):48-51
[21]张涛,江波,王璋.鹰嘴豆分离蛋白的乳化性及结构关系[J].食品与发酵工业,2004,30(12):10-14ZHANG T, JIANG B, WANG Z. Relationship between structure and emulsifying properties of chickpea protein isolates[J]. Food and Fermentation Industries,2004,30(12):10-14
[22] MOURE A, SINEIRO J, DOMINGUEZ H, et al. Functionality of oilseed protein e:Areview[J]. Food Research International,2006, 39(9):945-963
[23]李静静,张伟,周素梅,等.不同品种间大豆分离蛋白胶凝能力及评价方法研究[J].中国油脂,2009,34(4):19-22LI J J, ZHANG W, ZHOU S M, et al. Gelation capacity and its evaluation methods of soybean protein isolates from different soybean varieties[J]. China Oils and Fats, 2009,34(4):19-22
[24]石彦国,程翠林,朱秀清,等.品种差异对大豆蛋白凝胶性的影响[J].中国粮油学报,2005,20(3):58-60SHI Y G, CHENG C L, ZHU X Q, et al. The effect of soybean variety on gelling function of SPI[J]. Journal of the Chinese Cereals and Oils Association,2005,20(3):58-60
[25] NAGANO T, MASAYUKI T. Viscoelastic properties and microstructures of 11S globulin and soybean protein isolate gels:magnesium chloride-induced gels[J]. Food Hydrocolloids, 2011, 25(7):1647-1654
[26]李杨,刘宝华,姜楠,等.超声处理对黑豆蛋白凝胶性能的影响[J].中国食品学报,2017, 17(1):161-169LI Y, LIU B H, JIANG N, et al. Effects of ultrasound treatment on gelling properties of black bean protein isolate[J].Journal of Chinese Institute of Food Science and Technology, 2017, 17(1):161-169.