摘要：以研究辣椒籽蛋白质性质及氨基酸组成为目的，为今后辣椒籽蛋白质的开发利用提供依据。研究内容包括：辣椒籽蛋白质的干燥方法、蛋白质的等电点、乳化性及乳化稳定性、起泡性及泡沫稳定性、蛋白质的粘度、氨基酸的组成。研究结果发现：辣椒籽蛋白质的等电点为pH4.2；辣椒籽蛋白质的持水性和乳化性以及乳化稳定性都随着PH的升高而先下降后上升，在pH为4时最小；辣椒籽蛋白质在pH4时起泡性最差，但是泡沫稳定性最好；起泡性以及起泡稳定性还有乳化性以及乳化稳定性都是随着辣椒籽蛋白质溶液的浓度的增大而上升的。辣椒籽蛋白的干燥方法也对蛋白质的性质有一定的影响。

关键词: 辣椒籽；蛋白质；特性

Abstract：Pepper seeds to study the nature of protein and amino acids composition for the purpose of pepper seeds for the future provide the basis for the development and utilization of protein. The study includes: pepper seeds protein drying method, isoelectric point, emulsifying and emulsion stability, foamability and foam stability, viscosity, protein, amino acid composition. The results showed that: pepper seeds isoelectric point of pH4.2; pepper seeds protein emulsifying properties and water holding capacity and emulsion stability are with the increase of PH decreased and then increased at pH 4 min; pepper the foaming protein seed pH4 the worst, but the best foam stability; foaming and foam stability and emulsion stability and emulsion are pepper seeds with increasing concentration of the protein solution and rising . Drying methods pepper seeds protein nature of the protein also have some effect.

Keywords  Pepper seed  Isoelectric point  Characteristics