• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Quality Assurance and Safety of Crops & Foods >Extraction and characterisation of lemon, orange and grapefruit seeds press cake proteins
【24h】

Extraction and characterisation of lemon, orange and grapefruit seeds press cake proteins

机译：提取和描述的柠檬,橘子和葡萄柚种子蛋白质滤饼

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The aim of this study was to characterise the proteins of lemon (Citrus limon var. Kutdiken), orange (Citrus sinensis var. Dortyol) and grapefruit (Citrus paradisivar. Beyaz) seeds extracted from their defatted press cakes. The press cakes were collected from the cold oil pressing of the seeds which were pre-treated by different techniques. Ultrasound-assisted alkaline (pH=9.0) extraction and isoelectric point (pH=4.0) precipitation procedure yielded around 34.47-80.95% proteins. The extracted seed proteins were in good quality for colour and antioxidant capacity. The extracted-lyophilised proteins were more soluble at pH 11-12 and below 2. The viscosity of the protein dispersions ranged from 3.67 to 25.70 cP. Sixteen amino acids were quantified in the samples, while asparagine, cysteine, hydroxyproline and tryptophan were absent. Thermal denaturation temperature and enthalpy change of denaturation were reported for the first time. The gel electrophoresis indicated four distinct protein bands at around 10, 15-20, 20, and 25-37 kD. It was shown that while seed pretreatment prior to cold oil extraction caused protein yields to enhance, protein degradation especially, in naringinase and hesperidinase enzyme treated samples enhanced, as well. This study provides the evaluation of citrus seed proteins for the literature for the first time, and points out the possibility of utilisation of these proteins in food enrichments, animal feeding and non-food applications. More studies about applications of these seed proteins are expected.
机译：本研究的目的是描述蛋白质的柠檬(柠檬var Kutdiken),橙色(类var Dortyol)和柚子(柑橘paradisivar。从他们中提取脱脂新闻蛋糕。收集媒体蛋糕从寒冷的石油紧迫的种子预处理不同的技术。碱性(pH = 9.0)提取和等电点点(pH = 4.0)降水过程了约34.47 - -80.95%的蛋白质。蛋白质在颜色和质量好抗氧化能力。更可溶pH值在11 - 12和下面的蛋白质2. 范围从3.67到25.70 cP。16个氨基酸在样品被量化,而天冬酰胺,半胱氨酸、羟脯氨酸和色氨酸缺席。焓的变化变性报道这已经不是第一次了。四个不同蛋白质乐队大约在10、15 - 2020、25-37 kD。预处理前冷石油开采造成的蛋白质产量提高,蛋白质降解尤其是在naringinase和hesperidinase增强酶处理样品。研究提供了柑橘籽的评价蛋白质的文学第一次并指出利用的可能性这些蛋白质在食品充实,动物喂养和非食品应用。关于这些种子蛋白质的应用预期。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号