化学
大豆蛋白
变性(裂变材料)
鲁比斯科
蛋清
产量(工程)
食品科学
色谱法
糖
分离(微生物学)
蛋白质纯化
生物化学
酶
生物
材料科学
核化学
微生物学
冶金
作者
Maaike Nieuwland,Peter Geerdink,Nicole Engelen-Smit,I.M. van der Meer,Antoine H. P. America,Jurriaan J. Mes,A.M.J. Kootstra,Jolanda T.M.M. Henket,Wim J. Mulder
出处
期刊:ACS food science & technology
[American Chemical Society]
日期:2021-05-26
卷期号:1 (5): 908-916
被引量:67
标识
DOI:10.1021/acsfoodscitech.1c00009
摘要
An isolation procedure for proteins from duckweed was optimized based on a previously developed method for protein isolation from sugar beet leaves. Optimization included the protocol for disrupting cells and protein recovery. With the optimized protocol, protein was isolated (protein yield 14.2%, RuBisCO yield 27%). The concentrate was off-white and contained 67.2% protein. The isolation procedure resulted in a large enrichment in RuBisCO (from 48% to 92%). Denaturation of duckweed protein concentrate was observed at 62 °C at pH 7, while heating at pH 4 did not show denaturation peaks. Solubility was good far from the iso-electric point and showed a minimum around pH 5. Gelling was better at pH 7 than at pH 4. At pH 7, duckweed gels were much stronger than soy and only slightly weaker compared to egg white protein, while at pH 4 duckweed gel strength was similar to soy and lower than egg white.
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