核桃蛋白的分离纯化及功能性质的研究  

Purification and functional properties of walnut protein

作　　者：杜蕾蕾[1] 郭涛[1] 万辉[1] 何东平[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,武汉430023

出　　处：《中国油脂》2009年第5期21-24,共4页China Oils and Fats

摘　　要：对传统的碱溶酸沉法制备核桃蛋白的工艺进行了改进,以提高核桃蛋白的纯度。同时,对影响核桃蛋白功能性质的主要因素进行了分析。研究结果表明,通过对碱溶分离的上层清液加1%α-淀粉酶酶解,对酸沉分离的沉淀于40℃下水洗2次,核桃蛋白纯度可达93.5%;当pH为5时,核桃蛋白的溶解性、持水性、起泡性和乳化性最弱;温度为50℃时,核桃蛋白吸油性最差;温度为40℃时,核桃蛋白黏度最高。The traditional technology of preparing walnut protein with alkaline extraction and acid precipitation was improved to increase the purity of walnut protein. The main factors of affecting the properties of walnut protein were also analyzed. The results showed that the walnut protein with the purity of 93.5% could be obtained by adding 1% a -amylase in supernate separated from alkaline extraction and washing the sediment separated from acid precipitation 2 times at 40℃. When the pH of walnut protein solution was 5.0, its solubility, water - holding capacity, foaming capacity and emulsifying capacity were the lowest. The oil - absorption capacity was the lowest at 50℃, and the viscosity of walnut protein solution was the highest at 40℃.

关 键 词：核桃蛋白 纯化 功能性质 

分 类 号：TQ936[化学工程]