食品工业科技Issue(2)：330-333,4.
人参果可溶性蛋白制备及其功能性质研究
Study on extraction and functional properties of soluble protein from Solanum muricatum
摘要
Abstract
Solanum muricatum soluble protein was extracted by citric acid-disodium hydrogen phosphate buffer solution.The effects of solid/liquid ratio, pH,time,temperature on the extracting rate of Solanum muricatum soluble protein were investigated. The orthogonal test of four factors and three levels were investigated. Functional properties of the protein isolates were studied.Results indicated that the extraction for 120min and 25℃ at pH 6 and a material/liquid ratio of 4：1 gave a maximum protein yield of 24.64%.The effect of solid/liquid ratio was significant. The isoelectric point of the soluble protein was around 10.Protein solubility,the foaming capacity and emulsifying capacity was minimal at pH 10 .The water-binding capacity ranged from 3.5 to S.0mL/g, and 0.6 to 1.Sg/g. The lowest gel strength was 7.5mg/mL.关键词
人参果/可溶性蛋白/正交设计/功能性质Key words
Solanum muricatum/soluble protein/orthogonal test/functional properties分类
轻工纺织引用本文复制引用
张喜峰,王银芳,李彩霞,杨锐,张芬琴..人参果可溶性蛋白制备及其功能性质研究[J].食品工业科技,2012,(2):330-333,4.基金项目
河西学院青年教师基金项目（qn201022）. （）
