| The tangerine seeds and cherry-kernel protein were extracted by alkali extraction and acid precipitation, the amino acid and the functionality of cherry-kernel protein were studied, including emulsifying ability, foaming ability, solubility and thermal stability were investigated as well.Using medicinal tangerine seed as material, the main components of defated tangerine seed were analyzed: fruit nutlet content 80.6%, crude protein 31.2%, crude lipid 44.2%, crude fibre 0.0553%, ash content 3.91%.Proteins were extracted from defated tangerine seed through alkali extraction and acid precipitation method. The subunit composition and their molecular weight were measure using SDS-PAGE. The result showed there are 7 kinds of subunit in the tangerine seed. The subunit, molecular weight of which is 27538, is of the highest content (54.9%). The solubility of tangerine protein were investigated using Coomassie light blue method. The SPI value of which is 30. Meanwhile, the effect of pH on the solubility was studied. The result showed the absorbance is minimal when pH is at 3.5. Its isoelectric point was established exactly as 4.63 using Alkali-solution and Acid-isolation method. The effects of concentration and pH on the emulsifying property and emulsifying stability were investigated. With the increasing of concentration, emulsifying property and emulsifying stability both increase as well. When the pH value is below 5, emulsifying property and emulsifying stability reduced with the increase of pH. But when pH is above 5, emulsifying property increase a little as pH increased. At pH 5, emulsifying property is worst. The foaming ability of tangerine protein is superior to soybean protein. The effect of pH on the foaming stability is not significant.Cherry-kernel protein accounts for 29.81% of cherry-kernel. The cherry-kernel protein was extracted by alkali extraction and acid precipitation. The influence of temperature, concentration of NaOH, extraction time and the ratio of weight of cherry-kernel to volume of solvent were studied. The results obtained showed that the optimal conditions were: pH 9.5, extraction time 40min, extraction temperature 40℃and the ratio of material to solvent 1:15(w/v). The subunits and the content of subunits of cherry-kernel protein were determined by using SDS-PAGE. The results showed the protein of cherry-kernel is formed of seven subunits, the content of the subunit whose molecular weight are 18694 is 41.8%.Through analyzing the solubility of cherry-kernel, result showed when pH is 4.0 the solubility of cherry-kernel is highest. The exploitation tests the deliquescence characteristic that the method of MA3 SI LIANG4 measures the cherry-kernel protein. The research studied the emulsifying ability and foaming ability, and compared with soybean protein, the result showed that there is no difference between the emulsifying ability of cherry-kernel protein and soybean protein and the foaming ability of cherry-kernel is better than that of soybean protein. |
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