脱脂猕猴桃籽粕蛋白质提取工艺条件研究  

Study on Extraction Technology of Protein from Degreased Kiwifruit Seed Drag

作　　者：吴标[1] 麻成金[1] 黄群[1] 车科[1] 李彦坡[2] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000 [2]湖南农业大学食品科技学院,长沙410128

出　　处：《四川食品与发酵》2007年第5期35-38,共4页Sichuan Food and Fermentation

基　　金：福特基金资助项目(07JDPHE049)

摘　　要：以脱脂猕猴桃籽粕为原料,采用单因素实验和正交实验,对碱提酸沉法提取脱脂猕猴桃籽粕蛋白的工艺条件进行探讨。结果表明,提取猕猴桃籽蛋白质优化工艺条件为:料液比1:25,浸提液pH9,浸提温度35℃,浸提时间40min。在此条件下,蛋白提取率可达87.08%。经测定,所得产品蛋白质泡沫稳定性为6.33%,起泡性49%,乳化性21.18%,持水性4.1,等电点pI4.2。Single factor experiment and orthogonal factor experiment were carried out to study the method of alkali extraction and acid precipitation, which was used to extract the kiwifruit seed protein from degreased kiwifruit seed drag. Results showed that the optimum conditions are as follows： the ratio of material to liquid 1：25, the extraction liquor pH 9, the extraction temperature 35℃ and the extraction time 40min. Under this circumstance, the extraction rate reaches 87.08%. The protein foaming stability is 6.33%, the rising of bubble is 49%, the emulsification is 21.18%, the water retention property is 4.1 and the isoelectric point is 4.2.

关 键 词：脱脂猕猴桃籽粕 蛋白质 提取 碱提酸沉法 

分 类 号：TS201.2[轻工技术与工程—食品科学]