Studies On The Extraction Of Protein From Winged Bean Seed And Its Functional Properties

In this thesis, the main components of three winged bean varieties was determination, the wing No.1 was determined as the raw material, By the mean of alkali solution and acid precipitation, the process parameters of winged bean protein extract was studied and optimized, and the extracted winged bean protein was regared as the research object, the main component analysis, amino acid composition analysis, basic nature measurement and functional properties were studied, the main conclusions are as follows:1. Measured Zhongyi No.l,J2, E4 three main components of winged bean varieties, the results showed that the highest protein content of varieties is Zhongyi No.1,the content of 30.87%, determined Zhongyi No.1 as experimental material.2.By single factor experimental design and orthogonal experimental design, the optimum conditions of winged bean protein extract was obtained,Which is for pH value of 10.0 for the alkali-soluble, acid analysis of pH 4.0, extraction temperature 35℃,liquid ratio 1:15 W/V. Under these conditions, protein extraction rate was 59.79%, crude protein content of 80.13 percent protein.3.The content of four protein composition of winged bean protein was determined,which is albumin, globulin, gliadin, glutenin.Glutenin content is highest for 37.57%.4.Through the determination of amino acid and the score,it was known that winged bean protein in the full range of essential amino acids, eight essential amino acids in the total amount of 306.4mg/g,38.49% of total amino acids, and regarded as plant protein of rich nutrition.5.Winged bean protein isoelectric point is pI=4.0.6.By testing the concentration of protein, pH, temperature, NaCl concentration of sucrose concentration, winged bean protein nitrogen solubility index, and water holding capacity, oil absorption, foaming capacity and foam stability, emulsifying and emulsion stability, gelation, viscosity was investigated.