Article(id=1297161249922502910, tenantId=1146029695717560320, journalId=1296125381406982186, issueId=1297161216049308076, articleNumber=null, orderNo=null, doi=10.13550/j.jxhg.20250321, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1746547200000, receivedDateStr=2025-05-07, revisedDate=null, revisedDateStr=null, acceptedDate=1749139200000, acceptedDateStr=2025-06-06, onlineDate=1787196942071, onlineDateStr=2026-08-20, pubDate=1778774400000, pubDateStr=2026-05-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1787196942071, onlineIssueDateStr=2026-08-20, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1787196942071, creator=13701087609, updateTime=1787196942071, updator=13701087609, issue=Issue{id=1297161216049308076, tenantId=1146029695717560320, journalId=1296125381406982186, year='2026', volume='43', issue='5', pageStart='929', pageEnd='1184', issueExtLink='null', onlineDate='null', pubDate='1778774400000', pubDateStr='2026-05-15', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=1, specialIssue=null, createTime=1787196933996, creator='13701087609', updateTime=1787202244949, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1297183491922354645, tenantId=1146029695717560320, journalId=1296125381406982186, issueId=1297161216049308076, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1297183491922354646, tenantId=1146029695717560320, journalId=1296125381406982186, issueId=1297161216049308076, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=1136, endPage=1145, ext={EN=ArticleExt(id=1297161251696693503, articleId=1297161249922502910, tenantId=1146029695717560320, journalId=1296125381406982186, language=EN, title=Physicochemical characteristics and functional properties of white, red and black quinoa protein isolates, columnId=null, journalTitle=Fine Chemicals, columnName=null, runingTitle=null, highlight=null, articleAbstract=

White quinoa protein isolates (WQPI), red quinoa protein isolates (RQPI) and black quinoa protein isolates (BQPI) were isolated and extracted from white, red and black quinoa, respectively, after degreasing with n-hexane, alkaline dissolution with NaOH and precipitation with hydrochloric acid. The effects of pH (2.0~10.0) and NaCl concentration (0~0.6 mol/L) on the physicochemical properties and functional characteristics of WQPI, RQPI and BQPI were evaluated through polyacrylamide gel electrophoresis, Zeta potential and particle size determination, as well as surface hydrophobicity, protein solubility, water-holding capacity, oil-holding capacity, emulsifying activity, foaming property and gelation property tests. The results showed that the main components of WQPI, RQPI and BQPI were all 11S globulin and 7S globulin cross-linked via acidic subunits and basic subunits through disulfide bonds, but with significant difference in their contents. The average particle size and surface charge of the three proteins were highly dependent on pH, and their surface hydrophobicity significantly decreased as pH increased. The pH far from the isoelectric point (about 5.0) could significantly improve the solubility, emulsification and foaming property of the protein, but reduce the stability of the foam. Under neutral conditions, WQPI and RQPI exhibited better gelation and interfacial properties than BQPI. The influence of NaCl on the solubility, emulsification and foaming properties of proteins was correlated to its concentration. The gelation properties of WQPI and RQPI were significantly better than those of BQPI. The gel structures formed by WQPI and RQPI with a mass concentration of 120 g/L were complete and had good standing properties, while only BQPI with a mass concentration of 180 g/L could form a gel with standing properties.

, authors=Xiaohan GUO1, Ying XU2, Fuzhen ZHOU3, Yaosong WANG1, *, authorsList=Xiaohan GUO, Ying XU, Fuzhen ZHOU, Yaosong WANG, authorCompany=null, correspAuthors=Yaosong WANG, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1297161252250341632, articleId=1297161249922502910, tenantId=1146029695717560320, journalId=1296125381406982186, language=CN, title=白、红、黑三色藜麦分离蛋白的物化性质和功能特性, columnId=1297161238627242138, journalTitle=精细化工, columnName=食品与营养化学品, runingTitle=null, highlight=null, articleAbstract=

以白色藜麦、红色藜麦和黑色藜麦为原料,经正己烷脱脂、NaOH碱溶、盐酸酸析出,分别分离提取了白色藜麦分离蛋白(WQPI)、红色藜麦分离蛋白(RQPI)及黑色藜麦分离蛋白(BQPI)。通过聚丙烯酰胺凝胶电泳、Zeta电位和粒径测定以及表面疏水性、蛋白溶解性、持水性、持油性、乳化活性、起泡性和凝胶性测试,考察了pH(2.0~10.0)和NaCl浓度(0~0.6 mol/L)对WQPI、RQPI和BQPI 3种蛋白的物化性质和功能特性的影响。结果表明,WQPI、RQPI和BQPI 3种蛋白主要组分均为由酸性亚基及碱性亚基通过二硫键交联的11S球蛋白和7S球蛋白,但两者含量存在显著差异。3种蛋白平均粒径及带电性强烈依赖于pH,其表面疏水性随着pH的升高而显著降低;远离等电点(约5.0)时的pH均能显著提高蛋白的溶解性、乳化性及起泡性,但降低泡沫稳定性。在中性条件下,WQPI、RQPI比BQPI表现出更好的凝胶性和界面性;NaCl对蛋白的溶解性、乳化性及起泡性的影响依赖于其浓度;WQPI、RQPI的凝胶性明显优于BQPI,质量浓度为120 g/L的WQPI、RQPI所形成的凝胶结构完整且有较好的站立性,而质量浓度为180 g/L的BQPI才能形成具有站立性的凝胶。

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郭笑含(2000—),女,硕士生,E-mail:

, correspAuthorsNote=
王耀松(1981—),男,博士,副教授,E-mail:
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白、红、黑三色藜麦分离蛋白的物化性质和功能特性
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郭笑含 1 , 许颖 2 , 周福珍 3 , 王耀松 1, *
精细化工 | 食品与营养化学品 2026,43(5): 1136-1145
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精细化工 |食品与营养化学品 2026 , 43 (5) : 1136 -1145
白、红、黑三色藜麦分离蛋白的物化性质和功能特性
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郭笑含1 , 许颖2, 周福珍3, 王耀松1, *
作者信息
  • 1.南京林业大学 森林食物资源挖掘与利用全国重点实验室,江苏 南京 210037
  • 2.浙江清华长三角研究院 食品与农业技术研究所,浙江 嘉兴 314006
  • 3.福建农林大学 食品科学学院,福建 福州 350002
通讯作者:
王耀松(1981—),男,博士,副教授,E-mail:
作者简介:

郭笑含(2000—),女,硕士生,E-mail:

Physicochemical characteristics and functional properties of white, red and black quinoa protein isolates
Xiaohan GUO1 , Ying XU2, Fuzhen ZHOU3, Yaosong WANG1, *
Affiliations
  • 1.State Key Laboratory for Development and Utilization of Forest Food Resources, Nanjing Forestry University, Nanjing 210037, Jiangsu, China
  • 2.Department of Food and Agricultural Technology, Yangtze Delta Region Institute of Tsinghua University, Jiaxing 314006, Zhejiang, China
  • 3.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
出版时间: 2026-05-15 doi: 10.13550/j.jxhg.20250321
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以白色藜麦、红色藜麦和黑色藜麦为原料,经正己烷脱脂、NaOH碱溶、盐酸酸析出,分别分离提取了白色藜麦分离蛋白(WQPI)、红色藜麦分离蛋白(RQPI)及黑色藜麦分离蛋白(BQPI)。通过聚丙烯酰胺凝胶电泳、Zeta电位和粒径测定以及表面疏水性、蛋白溶解性、持水性、持油性、乳化活性、起泡性和凝胶性测试,考察了pH(2.0~10.0)和NaCl浓度(0~0.6 mol/L)对WQPI、RQPI和BQPI 3种蛋白的物化性质和功能特性的影响。结果表明,WQPI、RQPI和BQPI 3种蛋白主要组分均为由酸性亚基及碱性亚基通过二硫键交联的11S球蛋白和7S球蛋白,但两者含量存在显著差异。3种蛋白平均粒径及带电性强烈依赖于pH,其表面疏水性随着pH的升高而显著降低;远离等电点(约5.0)时的pH均能显著提高蛋白的溶解性、乳化性及起泡性,但降低泡沫稳定性。在中性条件下,WQPI、RQPI比BQPI表现出更好的凝胶性和界面性;NaCl对蛋白的溶解性、乳化性及起泡性的影响依赖于其浓度;WQPI、RQPI的凝胶性明显优于BQPI,质量浓度为120 g/L的WQPI、RQPI所形成的凝胶结构完整且有较好的站立性,而质量浓度为180 g/L的BQPI才能形成具有站立性的凝胶。

藜麦分离蛋白  /  离子含量  /  pH  /  物化性质  /  功能特性  /  食品化学品

White quinoa protein isolates (WQPI), red quinoa protein isolates (RQPI) and black quinoa protein isolates (BQPI) were isolated and extracted from white, red and black quinoa, respectively, after degreasing with n-hexane, alkaline dissolution with NaOH and precipitation with hydrochloric acid. The effects of pH (2.0~10.0) and NaCl concentration (0~0.6 mol/L) on the physicochemical properties and functional characteristics of WQPI, RQPI and BQPI were evaluated through polyacrylamide gel electrophoresis, Zeta potential and particle size determination, as well as surface hydrophobicity, protein solubility, water-holding capacity, oil-holding capacity, emulsifying activity, foaming property and gelation property tests. The results showed that the main components of WQPI, RQPI and BQPI were all 11S globulin and 7S globulin cross-linked via acidic subunits and basic subunits through disulfide bonds, but with significant difference in their contents. The average particle size and surface charge of the three proteins were highly dependent on pH, and their surface hydrophobicity significantly decreased as pH increased. The pH far from the isoelectric point (about 5.0) could significantly improve the solubility, emulsification and foaming property of the protein, but reduce the stability of the foam. Under neutral conditions, WQPI and RQPI exhibited better gelation and interfacial properties than BQPI. The influence of NaCl on the solubility, emulsification and foaming properties of proteins was correlated to its concentration. The gelation properties of WQPI and RQPI were significantly better than those of BQPI. The gel structures formed by WQPI and RQPI with a mass concentration of 120 g/L were complete and had good standing properties, while only BQPI with a mass concentration of 180 g/L could form a gel with standing properties.

quinoa protein isolate  /  ion content  /  pH  /  physicochemical characteristics  /  functional properties  /  food chemicals
郭笑含, 许颖, 周福珍, 王耀松. 白、红、黑三色藜麦分离蛋白的物化性质和功能特性. 精细化工, 2026 , 43 (5) : 1136 -1145 . DOI: 10.13550/j.jxhg.20250321
Xiaohan GUO, Ying XU, Fuzhen ZHOU, Yaosong WANG. Physicochemical characteristics and functional properties of white, red and black quinoa protein isolates[J]. Fine Chemicals, 2026 , 43 (5) : 1136 -1145 . DOI: 10.13550/j.jxhg.20250321
  • 国家自然科学基金青年基金项目(31401530)
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doi: 10.13550/j.jxhg.20250321
  • 接收时间:2025-05-07
  • 首发时间:2026-08-20
  • 出版时间:2026-05-15
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  • 收稿日期:2025-05-07
  • 录用日期:2025-06-06
基金
国家自然科学基金青年基金项目(31401530)
作者信息
    1.南京林业大学 森林食物资源挖掘与利用全国重点实验室,江苏 南京 210037
    2.浙江清华长三角研究院 食品与农业技术研究所,浙江 嘉兴 314006
    3.福建农林大学 食品科学学院,福建 福州 350002

通讯作者:

王耀松(1981—),男,博士,副教授,E-mail:
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2种不同金属材料的力学参数

Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)

Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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