Keywords

Tomato Seed Protein, Nitrogen Solubility Index, Emulsifying Property, Foaming Property, Sds-Page

Abstract

The protein was dissolved in water (5% W/V) and heated to 50¡ãC, and the nitrogen solubility index NSI was the highest at 30.02%. The measurement of the functional properties of soluble tomato seed protein showed that when the emulsification temperature increased from 30¡ãC to 50¡ãC, its emulsification ability and emulsification stability increased, and when the emulsification temperature increased to 60¡ãC, its emulsification ability and emulsification stability increased. properties were significantly reduced; its foaming properties were slightly better than soy protein isolate, but the foam stability was not as good as soy protein isolate. Analysis of the amino acid composition of tomato seed protein shows that tomato seed protein has a complete range of amino acids and can be used as a protein source to fortify lysine. The SDS-PAGE electrophoresis chart shows that 70% of the soluble tomato seed proteins are salt-soluble proteins. The relative molecular masses of water-soluble proteins are 39.2, 30.1 and 15.8kDa respectively; the relative molecular masses of salt-soluble proteins are 66.1, 28.1 and 16.8kDa respectively; alcohol The relative molecular masses of the soluble proteins are 30.3 and 17.8kDa respectively.

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Original research done by Shen Xinyu, Wang Zhang, Xu Shiying

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