【摘要】 研究在不同 ｐＨ值下，金属离子（ Ｃａ＋＋ 、 Ｍｇ＋＋、 Ｎａ＋）对菜籽蛋白的溶解性和持水性的影响。结果表明，对相同离子、菜籽蛋白的溶解性和持水性在等电点之前，随着ｐＨ值的增大而降低，在等电点之后，随着ｐＨ值的升高而增大；在等电点处，其溶解性和持水性最低、对不同离子在不同ｐＨ值条件下，对菜籽蛋白溶解性和持水性的强弱影响顺序为Ｍｇ＋＋>Ｃａ＋＋Ｎａ＋。与大豆蛋白相比，菜籽蛋白的溶解性不如大豆蛋白好，但持水性好于大豆蛋白。在碱性条件下，菜籽蛋白的溶解性比酸性条件下好。在高离子浓度（ ０～０.８ｍｏｌ／），其溶解性和持水性比在低离子浓度中的好。更多还原

【Abstract】 The solubility and water hold capacity (WHC) of rapeseed protein was studied in different PH values and in different metal ion (Ca++ Mg++.Na+ ) solutions.The results show that before reaching PI.the solubility and WHC of rapeseed protein.godown PH value with the rise of. and affer reaching PI they will go up with the vise of pH value .The value of solubility and WHC is lowest at PI.The effects regarding to solubility and WHC by different metal ionsfrom strong to weak is in the order; Mg++>Ca++>Na+ .Comparing with soybean protein.the solubility of rapeseed protein is no better than soy but the WHC of rapeseed protein is better than soy. The solubility of rapeseed protein is better in alkalinity condition than in acidity condition The solubility and water hold capacity of rapeseed protein is better in high metal ion concentrate solution than in low metal ion concentrate solution.更多还原