【植物蛋白】

来源: 弓尒 于 2017-10-14 15:29:55 [] [博客] [旧帖] [给我悄悄话] 阅读数 : (24524 bytes)
回答: 【油酸，亚油酸，亚麻酸】 由 弓尒 于 2017-10-14 14:18:29

Today, many companies are searching for new opportunities either by valorizing their effluents or by developing brand new applications for albumins, globulins, glutelins, prolamins, vicelin, legumin, etc.

 

https://www.novasep.com/home/products-services/functional-ingredients/industrial-processes/production-of-proteins-from-plants.html?

 

Isolation of Proteins from Plant Material

Authors

  • Cooperative investigations of Crops Research Division, Agricultural Research Service, U. S. Department of Agriculture, and Department of Flour and Feed Milling Industries, Kansas Agr. Expt. Sta., Manhattan. Contribution No. 513.

  • Mention in this publication of a trade product, equipment, or commercial company does not imply its endorsement by the U. S. Department of Agriculture over similar products or companies not named.

  • The author expresses his appreciation to K. F. Finney for baking tests; to C. W. Deyoe for amino acid analyses; and to Rita P. Fan for assistance with analytical determinations. Archer-Daniels Midland Co., Central Soya Co., General Mills, and A. E. Staley Mfg. Co. are thanked for providing samples of soy flour.

SUMMARY

Proteins were extracted with a yield of up to 90% from wheat flour and finely powdered untoasted soya flour, with a 3M urea solution at 4°C. The urea-extracted protein contained, on hydrolysis, higher amounts of ammonia than a commercial soya protein isolate. Amino acid analysis by ion-exchange chromatography of soya proteins isolated with 3M urea showed that, on an ammonia-free basis, the urea-extracted proteins were comparable to a commercial soya protein isolate. Both had an amino acid composition comparable to that of a commercial solvent-extracted 50y0-protein soya meal. The urea-extracted proteins from wheat flour and soya flour retained their functional properties in bread-making. Extraction with 3M urea was lowered in coarsely ground soya meals and was reduced substantially by heat-treatment of soya products. Dispersibility in 3M urea at 4°C was found to be a useful parameter to evaluate the extent of heat damage to plant proteins.

 

http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1965.tb01848.x/abstract

 

 

 

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