【摘要】 采用碱溶酸沉法制备鸭血糯分离蛋白,并对其氨基酸组成和功能性质进行检测。结果表明,鸭血糯总蛋白含量为8.72%。鸭血糯分离蛋白得率为4.63%,纯度为65.8%。鸭血糯氨基酸组成均衡,其中谷氨酸含量最高,半胱氨酸含量最低。鸭血糯分离蛋白表面疏水性为114,二硫键含量15.1μmol/g,吸油能力、乳化性较好,起泡性稍差。1%~10%的鸭血糯分离蛋白添加量对鱼糜制品的凝弹性、品质等无显著影响。可考虑鸭血糯蛋白在各类食品中添加应用。更多还原

【Abstract】 The protein of black glutinous rice was isolated by combining alkali dissolution-acid deposition,and the composition of amino acids and functional properties were determined.The results showed that the total protein content of black glutinous rice was 8.72 %,the yield and purity of the black glutinous rice protein isolate(RPI) was 4.63 % and 65.8 %,respectively.RPI had good functional properties with greater fat absorption and emulsifying capacity,lower foaming capacity;the surface hydrophobicity was 114,the content of disulfide bond was 15.1 μmol/g.The addition of 1 %-10 % RPI had no significant effect on the elasticity and quality to the Surimi Product.The RPI was a good choice to add into various types of food products as protein additive.更多还原