Isolation Of Pinenut Protein From Pinus Koraiensis And Its In Vitro Simulated Digestion

Pinus koraiensis belongs to the Pinaceae,pine nut has plenty of nutrients and physiologic functions,including beauty,strengthening with tonics,longevity,anti-aging and other effects.This paper studies with pine residue as raw material to get down to some research about separation and physic-chemical characteristics and functional properties of activie substance,digestion in vitro.The conclusion is as follows:Osboren was used to separate pine nut protein,and the protein extraction rate was used as a measure.The optimum preparation conditions of albumin obtained by response surface methodology were at 53 ? for 92 min with liquid-material ratio25:1,the resultant albumin yield was up to 23.52%;the optimum extraction globulin conditions were found to be concentration of NaCl was 2.5%,extraction at 56 ? for 150 min with liquid-material ratio 15:1,the resultant globulin yield was up to 15.32%;he optimum preparation conditions of gluten obtained by response surface methodology were at 60 ? for 45 min with liquid-material ratio11:1,the resultant gluten yield was up to 43.5%.Study on physical-chemical characteristics of various proteins of Pine nut.Comparisons and analysis on Isoelectric point,thermo-stability,a mino acid composition,sodium dodecyl sulfate-polyacrylamide gelelectrophoresis,SDS-PAGE,the surface hydrophobicities,Equalt of SH.The results showed that: the protein's contents of albu min,globulin,gluten by Osboren were 77.87%?68.23%?79.05%,respectively;the content of protein prepared by alkali extracted was 83.50%;Isoelectric point were 3.4 ? 3.8 ? 3.6 ? 4.0.Thermo denaturation temperatures were 94 ??81 ??98 ??112 ?,respectively;the essential a mino acid composition of four kinds protein were reasonable,and the Glu and Arg was the main a mino acid.The molecular weight of four proteins were concentrated in the ranges 10.31 to 41.32 kD by SDS-PAGE.The surface hydrophobicity of the four proteins was the highest level of gluten,pine nut protein,globulin,albumin,and the highest hydrophobicity was gluten.The total thiol content of albu min,globulin,gluten and pine kernel were 11.56,7.89,6.76,8.65 ?mol SH/g,and the surface mercapto groups were 8.42,5.87,3.90 and 7.43 ?mol of SH / g,respectively.Study on the functional properties of four proteins.The protein properties of the four proteins near the isoelectric point of the protein are poor,and the protein of the other processing is the best,except for the emulsifying and emulsifying stability.The water holding capacity of albumin,globulin,gluten and pine nut protein were 2.41,1.40,3.12 and 1.71 g/g respectively,and the oil holding capacities were 3.98,3.48,4.67 and 3.29 g/g,respectively.After in vitro simulated gastric digestion process,the molecular weight of the four proteins increased with the prolongation of the molecular weight of the extended protein.The molecular weight of the albumin was about 3.0 kD,and the globulin was about 2.8 kD,gluten was about 2.1kD,pine nut protein was about 2.2 kD.The effect of simulated gastrointestinal digestion on the DPPH · ability,reducing power and lipid peroxidation of the four proteins was different.The four proteins have different effects on the removal of DPPH · ability,reducing power and lipid peroxidation in a certain concentration range.Four proteins on the impact of antioxidant size after simulated gastrointestinal digestion was albumin> globulin> pine nut protein> gluten.