Functional Properties of Protein Isolates Produced by Aqueous Extraction of De-hulled Yellow Mustard
Functional Properties of Protein Isolates Produced by Aqueous Extraction of De-hulled Yellow Mustard
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脱壳黄芥菜水提分离蛋白的功能特性
DOI：
10.1007/s11746-016-2922-6
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发表时间：
2017
期刊：
影响因子：
--
通讯作者：
L. Diosady
中科院分区：
文献类型：
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作者：
Solmaz Tabtabaei;Benjamin Hijar;B. Chen;L. Diosady
以黄芥末粉为原料，采用水提、膜分离和等电沉淀的方法，制备了两种不同类型的分离蛋白。沉淀和可溶性蛋白质分离物分别具有96.0%和83.5%的蛋白质含量，在无水和无油的基础上。对它们的功能特性进行了评价，并与商业大豆和其他芸苔属蛋白分离物进行了比较。可溶性蛋白分离物表现出高值的所有属性。沉淀分离蛋白具有优良的吸油性和乳化性，但由于其高脂质含量（~25%），溶解性、吸水性和起泡性较差。储存温度对脂质氧化的影响有限，因此沉淀的蛋白质分离物在25-45 °C下的稳定性有限。用2%的这种分离物作为粘合剂制备的香肠和博洛尼亚的风味与用大豆分离蛋白制备的那些相当。
Two types of protein isolates were prepared from de-hulled yellow mustard flour by aqueous extraction, membrane processing and isoelectric precipitation. The precipitated and soluble protein isolates had 96.0 and 83.5% protein content on a moisture and oil free basis, respectively. Their functional properties were evaluated and compared with commercial soybean and other Brassica protein isolates. The soluble protein isolate exhibited high values for all properties. The precipitated protein isolate showed excellent oil absorption and emulsifying properties but poor solubility, water absorption and foaming properties due to its high lipid content (~25%). Storage temperature had limited effect on lipid oxidation, and hence the stability of the precipitated protein isolate at 25–45 °C. Flavor of wieners and bologna prepared with 2% of this isolate as binder was comparable to those prepared with soy protein isolate.