食品与发酵工业2017，Vol.43Issue(3)：259-266,8.DOI:10.13995/j.cnki.11-1802/ts.201703045
番茄皮渣蛋白质提取及其性质表征
Extraction and characterization of protein from tomato peel waste
摘要
Abstract
Tomato pulp protein was extracted and characterized.Tomato pulp is the waste of tomato source processing after defatting,and was extracted by pH 9.0 NaOH at 25℃;the solid-to-liquid ratio was 1∶20 (g∶ mL),and yield was around 70％.Protein extract was then ultra-filtrated by a 1 000 Da membrane to remove salts,and meanwhile 74.3％ of the pigments were permeated.The protein content determined by Kjeldahl method was about 46％.Elemental analysis (C,H,N,S) indicated the possibility of carbohydrates and it was further confirmed by FTIR (Fourier Transform infrared spectroscopy).Therefore,the protein could be a glycoprotein.In comparison to soybean protein isolate,the tomato pulp protein showed better foaming ability and equivalent emulsion ability,but its foam stability and emulsion stability was weaker.关键词
番茄皮渣/蛋白质/提取/超滤/元素分析/起泡性/乳化性Key words
tomato pulp waste/protein/extraction/ultrafiltration/elemental analysis/foaming ability/emulsion ability引用本文复制引用
华霄,徐沙楠,陈颖,杨蕙,杨瑞金..番茄皮渣蛋白质提取及其性质表征[J].食品与发酵工业,2017,43(3):259-266,8.基金项目
十二五国家科技支撑计划课题(2014BAD04B01) （2014BAD04B01）
江苏省农业支撑项目(BN2015162) （BN2015162）
中央高校基本科研基金(JUS-RP51501) （JUS-RP51501）
