郝莉花, 陈复生, 刘昆仑, 布冠好. 不同品种花生油脂体粒径电位和蛋白质组成的分析[J]. 农业工程学报, 2016, 32(18): 279-284. DOI: 10.11975/j.issn.1002-6819.2016.18.038
    引用本文: 郝莉花, 陈复生, 刘昆仑, 布冠好. 不同品种花生油脂体粒径电位和蛋白质组成的分析[J]. 农业工程学报, 2016, 32(18): 279-284. DOI: 10.11975/j.issn.1002-6819.2016.18.038
    Hao Lihua, Chen Fusheng, Liu Kunlun, Bu Guanhao. Analysis of sizes, zeta potential and protein component of oil bodies extracted from different peanut varieties[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2016, 32(18): 279-284. DOI: 10.11975/j.issn.1002-6819.2016.18.038
    Citation: Hao Lihua, Chen Fusheng, Liu Kunlun, Bu Guanhao. Analysis of sizes, zeta potential and protein component of oil bodies extracted from different peanut varieties[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2016, 32(18): 279-284. DOI: 10.11975/j.issn.1002-6819.2016.18.038

    不同品种花生油脂体粒径电位和蛋白质组成的分析

    Analysis of sizes, zeta potential and protein component of oil bodies extracted from different peanut varieties

    • 摘要: 为了探索不同品种花生油脂体的物理和化学性质差异,以5种(豫花23,豫花27,豫花9719,豫花9830和豫花9502)油脂含量不同的花生品种为原料,采用水剂法提取油脂体,并对提取后油脂体的粒径、ζ电位、氨基酸组成、蛋白质分子量分布进行分析比较。结果表明:提取后,5种花生油脂体粒径间存在一定差异,以豫花9719的粒径较大;花生油脂体均含有油脂体蛋白和贮藏蛋白,但不同品种间存在蛋白质种类的差异;5种花生油脂体在pH值为3.0时ζ电位为正值,在pH值为7.4和pH值为9.0时ζ电位为负值,盐浓度的增加会降低油脂体ζ电位的绝对值;5种花生油脂体的蛋白质均为极性带负电氨基酸质量分数均大于非极性带正电或不带电氨基酸,但氨基酸总量各不相同,以豫花27较低。该研究可为花生油脂体的品质特性研究和应用产品开发提供参考。

       

      Abstract: Abstract: Oil bodies obtained from oilseeds will have extensive applications in the future, which serve as emulsifying agent for a wide variety of food products. Peanuts contain oil bodies that are coated by a layer of oleosin proteins that can absorb exogenous protein in the extraction. In nature, this protein coating protects the oil bodies from environmental stresses and may be utilized by food manufacturers in the process. Aqueous extraction was used to extract oil bodies from 5 different peanut varieties in the present work. The size distributions, zeta potentials, amino acid contents, and protein molecular weight distribution of oil bodies were the major focuses of this study with the purpose of offering scientific basis for the application of peanut oil bodies in food formulations. The results of size distribution analysis of oil bodies from 5 peanut varieties after aqueous extraction showed that the median diameter of oil bodies increased dramatically, and the order of increment degree was Yuhua9719 > Yuhua9830 > Yuhua23 > Yuhua27 > Yuhua9502. It was found that endogenous protein and exogenous protein existed in the surface of oil bodies extracted from 5 peanut varieties with aqueous media. And there existed clear difference in protein type and number. The results of zeta potentials under different external environmental condition showed that the zeta potentials of oil-body suspensions (in 10 mmol/L phosphate buffer) in different salt concentration (0-100 mmol/L) were positive at the pH value of 3.0, while the zeta potentials remained negative at the pH value of 7.4 and 9.0. It was also found that the levels of polar amino acid contents were higher than the non-polar amino acid, while the amount of negatively charged amino acids was bigger than the positively charged ones according to amino acid analysis of oil bodies extracted from 5 different peanut varieties. It indicated that there may exist some connection that oil bodies protein of more kinds and larger molecular were attributed to size distribution of wide range and large median diameter to some extent. It also demonstrated that the charge property of oil bodies was likely attributed to polar amino acid or non-polar amino acid contents and properties. These results suggest that oil bodies extracted from 5 peanuts varieties have different stability and may provide a new insight of choosing suitable peanut variety for the food industry.

       

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