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首页> 外文期刊>Tropical Science >Comparative studies on the functional properties of the proteins of some Nigerian oilseeds: groundnut, soyabean and two varieties of melon seeds
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Comparative studies on the functional properties of the proteins of some Nigerian oilseeds: groundnut, soyabean and two varieties of melon seeds

机译：尼日利亚一些油籽蛋白质的功能特性比较研究：花生，大豆和两种瓜子种子

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摘要

The crude protein contents of soyabean, groundnut, and two varieties of melon seed, Cucumeropsis edulis, and Colocynthis citrullus L were between 34 and 41%. The crude oil content of soyabean is 18.6%, those of groundnut and the melons ranged from 42to 45%. The flour proteins had minimum solubility at pH values between 3 and 7. The protein isolates of C. edulis and groundnut showed fairly high solubility compared with C. citrullus and soyabean at pH 2.0. The maximum solubilities of the flours and isolates occurred at pH 9.0 for the melons but at pH 10.0 for groundnut and soybean. The maximum solubility values decreased in the order C. edulis, groundnut, C. citrullus and soybean. The water-holding capacities of the oilseed flours were similar. However, the fat absorption and emulsion capacities of the proteins of groundnut and the melon seeds were much higher than those of soy protein.
机译：大豆，花生和两个瓜类品种瓜，黄瓜和瓜瓜的粗蛋白含量在34％至41％之间。大豆的原油含量为18.6％，花生和甜瓜的原油含量为42％至45％。面粉蛋白在pH值介于3和7之间时具有最小的溶解度。与pH 2.0的柑橘和大豆相比，可食的C. edulis和花生的分离物显示出相当高的溶解度。面粉和分离物的最大溶解度出现在瓜子的pH值为9.0时，而花生和大豆的pH值为10.0。最大溶解度值按可食蓝藻，花生，柑桔和大豆的顺序降低。油籽粉的持水量相似。然而，花生和甜瓜种子的蛋白质吸收脂肪和乳化能力远高于大豆蛋白。

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