椰子蛋白分级组分制备及理化性质研究

Study on the preparation and physicochemical properties of Cocos nucifera L. protein subcomponents

中文关键词:  椰子蛋白  氨基酸  溶解度  乳化性  起泡性

英文关键词:Cocos nucifera L. protein  amino acids  solubility  emulsibility  foamability

中文摘要:

      目的 制备椰子蛋白分级组分并研究其理化性质。方法 对椰子蛋白进行分级并制备相应组分, 测定椰子蛋白分级组分的氨基酸组成、疏水性、游离巯基含量、溶解度、乳化性和起泡性, 以评估其功能特性。结果 椰子蛋白含有18种氨基酸, 富含精氨酸和谷氨酸, 必需氨基酸含量丰富、比例合理, 是营养良好的蛋白质来源。所有样品在蛋白质的等电点处溶解度最差、起泡性最差而泡沫稳定性却最好。随着pH增加, 溶解度整体趋势先降低后增加, 乳化能力总体呈现增加的趋势, 而较高的pH下表现出更好的乳化稳定性。结论 椰子蛋白具有良好的营养价值及优良的溶解度、乳化性及起泡性, 可为椰子蛋白在食品加工中的应用提供理论参考。

英文摘要:

      Objective To prepare Cocos nucifera L. protein subcomponents and investigate their physicochemical properties. Methods Cocos nucifera L. protein was fractionated to prepare the corresponding components. The amino acid composition, hydrophobicity, free sulfhydryl content, solubility, emulsification, and foaming properties of the fractionated Cocos nucifera L. protein components were measured to evaluate their functional characteristics. Results Cocos nucifera L. protein contained 18 kinds of amino acids, was rich in arginine and glutamic acid, and had a high content and well-balanced ratio of essential amino acids, making it a nutritionally valuable protein source. All samples exhibited the lowest solubility and foaming capacity but the highest foam stability at the protein’s isoelectric point. As pH increased, the solubility initially decreased and then increased, while the emulsification capacity generally showed an increasing trend, with better emulsification stability observed at higher pH levels. Conclusion Cocos nucifera L. protein possesses good nutritional value as well as excellent solubility, emulsification, and foaming properties, providing theoretical reference for its application in food processing.