苦杏仁蛋白提取工艺优化及氨基酸分析  

Extraction and amino acid composition of apricot(Prunus armeniaca L.) kernel protein

作　　者：刘宁[1] 朱振宝[1] 仇农学[1] 陈绍晶[1] 

机构地区：[1]陕西师范大学食品工程系,西安710062

出　　处：《中国油脂》2008年第1期26-29,共4页China Oils and Fats

摘　　要：为了综合开发和利用苦杏仁资源,采用二次回归正交旋转组合设计,优化了碱溶酸沉法制备杏仁蛋白的工艺,并分析了其氨基酸组成。结果表明,杏仁蛋白等电点为pH4.0;杏仁蛋白的优化提取工艺参数为:pH10.0,提取温度45℃,料液比1∶13(m/V),提取时间30 min,连续提取2次,在此条件下杏仁蛋白提取率为87.58%,杏仁蛋白中粗蛋白质量分数为71.86%。苦杏仁蛋白的氨基酸组成种类齐全,必需氨基酸含量较高,是一类较优质的植物蛋白质资源,有待深度开发。In order to utilize apricot （Prunus armeniaca L. ） kernel comprehensively, the technology of preparing protein with alkali extraction and acid precipitation was investigated. Amino acid composition of the apricot kernel protein （AKP） was also analyzed. The results showed the isoelectric point （pI） of AKP was at pH 4.0. The optimum parameters of AKP extraction were as follows ： pH 10. 0, the ratio of solid to liquid 1：13 （m/V） ,temperature 45 ℃. The protein extraction efficiency was as high as 87.58% with twice extraction for once 30 min under above conditions, and the protein content of AKP was 71.86%. The AKP contained relatively complete amino acid composition, and was rich in essential amino acids, which indicated that detoxified apricot kernel protein was a kind of valuable protein resource and appeared to be a good functional component for food products.

关 键 词：苦杏仁 杏仁蛋白 工艺优化 氨基酸分析 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]