Protein isolate from Stauntonia brachyanthera seed: Chemical characterization, functional properties, and emulsifying performance after heat treatment
Protein isolate from Stauntonia brachyanthera seed: Chemical characterization, functional properties, and emulsifying performance after heat treatment
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野木瓜种子分离蛋白：化学表征、功能特性和热处理后的乳化性能
DOI：
10.1016/j.foodchem.2020.128542
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发表时间：
2020
期刊：
影响因子：
8.8
通讯作者：
熊华
中科院分区：
文献类型：
--
作者：
余宁翔;江承佳;宁方建;胡振瀛;邵圣鑫;邹仙果;孟祥河;熊华
短花牡丹的种子通常被认为是果实加工后的废弃物。通过对种子分离蛋白(SSPI)的理化性质和功能性质的研究，对其潜在的利用价值进行了评价。SSPI是一种复杂的蛋白质，含有7个不同的亚基，其中最重要的氨基酸含量很高。当pH值为9.0时，其最大发泡量为406.7±41%，吸水吸油容量分别为4.66g/g和9.06g/g。热处理后制得粒径为154.1±5.2 nm的SSPI聚集体，用作水包油乳状液的Pickering类稳定剂。乳状液的外部液滴尺寸随着聚集体浓度的增加而减小。随着聚集体浓度和含油量的增加，可以观察到乳状凝胶的形成。进一步的研究发现，在储存过程中，随着集料浓度的增加，内部油包水滴的稳定性和乳状液的稳定性逐渐增加。
The seed of Stauntonia brachyanthera is usually regarded as waste after fructus processing. Here, the potential.utilization value of the protein isolate (SSPI) from seeds was evaluated by investigating its physicochemical and.functional properties. SSPI was a complex protein containing 7 distinct subunits that had high contents of most.essential amino acids. The maximum foaming capacity of SSPI was 406.7 ± 41% at pH 9.0, and the water.holding/oil adsorption capacities were 4.66 g/g and 9.06 g/g, respectively. SSPI aggregates with a particle size of.154.1 ± 5.2 nm was prepared after heat treatment, which was performed as a Pickering-like stabilizer for the.structuring of water-in-oil-in-water emulsions. The outer droplet size of emulsions decreased as the aggregate.concentration increased. Emulsion gels could be observed with the increasing aggregate concentration and oil.fraction. Further study found that the stabilities of inner water-in-oil droplets and creaming were progressively.increased by increasing the aggregate concentration during storage.