Zawartość białka ogółem, inhibitorow trypsyny i stachiozy w preparatach białkowych uzyskiwanych z mąki grochu za pomocą różnych metod koagulacji

• Autorzy: Baraniak B , Niezabitowska M , Porzucek H

Warianty tytułu

EN

The content of total protein, trypsin inhibitor, and stachyose in protein preparations coagulated from pea flour by varoius methods

• Języki publikacji: PL

Abstrakty

PL

Porównano zawartość wybranych składników (białko, kwasy tłuszczowe, stachioza, aktywność inhibitora trypsyny) w preparatach otrzymanych z różnych odmian grochu (Koral, Poa, Ramir i Piast) w wyniku wytrącenia białek w ich punkcie izoelektrycznym. Badano przydatność polielektrolitów Magnafloc M-22S o charakterze kationowym i Superfloc A-150 o charakterze anionowym w procesie koagulacji preparatów z grochu odmiany Piast. Preparaty białkowe otrzymywano również z mąki, w której białka poddano wcześniej chemicznej modyfikacji: acetylowaniu i sukcynylowaniu. Zawartość analizowanych składników w preparatach zależała w znacznym stopniu od odmiany grochu. Preparaty wytrącone w obecności polielektrolitów miały więcej kwasów tłuszczowych od preparatu otrzymanego za pomocą kwasu. Zastosowanie wielkocząsteczkowych polielektrolitów znacznie zwiększyło zawartość białka w preparatach otrzymanych po chemicznej modyfikacji w porównaniu z preparatami flokulowanymi bez modyfikacji białek.

EN

In the study, there were compared contents of various components (protein, fatty acids, stachyose level, and activity of trypsin inhibitor) in preparations precipitated from several different varieties of pea (Koral, Poa, Ramir, and Piast) at an iso-electric point of proteins. The usefulness of two polyelectrolytes (a cationic 'Magnafloc M-22S' and an anionic 'Superfloc A-150') for obtaining protein preparations from a 'Piast' pea variety was also tested. Additionally, the preparations were precipitated from flour the proteins of which were chemically modified using with an acetic and succinic anhydride. The study showed that the content of individual components in the preparations investigated highly depended on the pea variety. The preparations precipitated using polyelectrolytes contained higher amounts of fatty acids if compared with the preparation obtained using an acid. When high-molecular polyelectrolytes were applied, the protein content was significantly higher in preparations after the chemical modification than in preparations flocculated without prior chemical modification.

Słowa kluczowe

PL

bialko; groch; stachioza; maka z grochu; preparaty bialkowe; koagulacja; zawartosc bialka; inhibitory trypsyny; metody

EN

protein; pea; stachyose; pea flour; protein preparation; coagulation; protein content; trypsin inhibitor; method

• Wydawca: -
• Czasopismo: Żywność Nauka Technologia Jakość
• Rocznik: 2004
• Tom: 11
• Numer: 3
• Opis fizyczny: s.87-97,tab.,bibliogr.

Twórcy

autor

Baraniak B

• Katedra Biochemii i Chemii Żywności, Akademia Rolnicza ul.Akademicka 15, 20-934 Lublin

autor

Niezabitowska M

• Katedra Chemii, Akademia Rolnicza, ul. Akademicka 15, 20-934 Lublin

autor

Porzucek H

• Katedra Technologii i Oceny Żywności, Szkoła Główna Gospodarstwa Wiejskiego, ul. Nowoursynowska 159c, 02-776 Warszawa

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