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| 黄皮和紫皮马铃薯淀粉加工尾水蛋白功能和理化特性研究 |
| Physicochemical and functional properties of proteins from yellow and purple fleshed potatoes starch processing wastewater |
| 投稿时间：2026-02-05 修订日期：2026-08-06 |
| DOI： |
| 中文关键词: 尾水蛋白 黄皮马铃薯 紫皮马铃薯 功能特性 理化特性 |
| 英文关键词:wastewater proteins yellow fleshed potato purple fleshed potato physicochemical properties functional properties |
| 基金项目:甘肃省农业农村厅科技支撑项目（KJZC-2025-30） |
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| 中文摘要: |
| 目的 探究品种对马铃薯淀粉加工尾水蛋白功能、理化特性的影响。方法 以黄皮和紫皮马铃薯为供试原料, 采用碱溶酸沉法提取淀粉加工尾水蛋白, 对两种蛋白进行了功能和理化特性测定和比较。结果 紫皮马铃薯尾水蛋白(PP)的溶解性、起泡性、持水性及乳化稳定性(42.03%, 59%, 5.53 g/g, 15.77 min)极显著高于黄皮马铃薯(YP) (35.58%, 24%, 3.74 g/g, 12.28 min) (P<0.01); YP的乳化性为14.71 m2/g, 极显著高于PP(8.65 m2/g) (P<0.01); PP和YP在持油性上无显著差异, 分别为8.20 g/g, 8.42 g/g (P>0.05)。PP平均粒径(511.66 nm)显著小于YP(723.00 nm) (P<0.05); PPζ-电位绝对值为12.60 mV, 大于YP (10.16 mV)。氨基酸组成结果显示: 二者氨基酸组成相似, 但YP必需氨基酸、非必需氨基酸和疏水性氨基酸含量(83.323、115.707、80.895 mg/g)显著高于PP (70.954、98.739、67.987 mg/g) (P<0.05)。结论 PP和YP在理化、功能和营养特性等方面存在显著差异, 为不同品种马铃薯尾水蛋白资源化利用提供数据支撑。 |
| 英文摘要: |
| To investigate the influence of potato cultivar on the functional and physicochemical characteristics of proteins from starch processing wastewater proteins. Methods This research utilized yellow fleshed potato and purple fleshed potato as raw materials. Proteins were derived from the starch processing wastewater using the alkali-soluble acid precipitation method, and their functional and physicochemical properties were determined and compared. Results The results demonstrated that the solubility, foaming capacity, water holding capacity and emulsifying stability of the proteins from purple -fleshed potato starch wastewater (PP) (42.03%, 59%, 5.53 g/g, 15.77 min)significantly were significantly higher than that those of yellow fleshed potatoes (YP) (35.58%, 24%, 3.74 g/g, 12.28 min)(P<0.01). The emulsifying activity of YP reached 14.71 m2/g, significantly higher than that of PP (8.65 m2/g)(P<0.01). The proteins of PP and YP exhibited similar oil holding capacity (8.20 g/g and 8.42 g/g, respectively) (P>0.05). The average particle size of PP (511.66 nm) was significantly smaller than that of YP (723.00 nm) (P<0.05). The absolute value of the zeta potential of PP was 12.60 mV, higher than that of YP (10.16 mV). Amino acid composition analysis revealed that PP and YP exhibited similar amino acid profiles. Nevertheless, YP possessed significantly higher contents of essential amino acids, nonessential amino acids and hydrophobic amino acids (83.323, 115.707 and 80.895 mg/g) compared with PP (70.954, 98.739 and 67.987 mg/g) (P<0.05). Conclusion There are significant differences in the physicochemical, functional, and nutritional properties ofbetween PP and YP., laying a data foundation for targeted resource utilization of wastewater proteins from various potato cultivars. |
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