水酶法提取花生蛋白质的研究  

Study on extracting protein from peanut by aqueous enzymatic extraction

作　　者：芮闯[1] 侯彩云[1] 刘莹[1] 安瑜[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《粮油食品科技》2009年第4期22-25,共4页Science and Technology of Cereals,Oils and Foods

基　　金：国家科技支撑项目:食品快速检测与质量安全控制技术研究(2006BAD05A06)

摘　　要：利用水酶法提取花生中的蛋白质,对酶种类、固液比、酶用量、pH值、酶解温度、时间等影响因素进行了系统的研究。确定了优化的提取工艺条件:酶制剂为Alcalase碱性蛋白酶,固液比为1:6,酶添加量(E/S)为6%,碱提pH值8.5,酶解温度为65℃,酶解时间为150min。在此提取条件下,8种不同品种花生的蛋白得率存在着差异,以白沙最高,花育16最低。Protein was extracted from peanut. The influencing factors such as varieties of enzymes, solid - liquid ratio, the amount of enzyme, pH value, temperature and time were studied. The optimum process conditions were as follows： Alcalase as enzyme preparation, solidliquid ratio 1：6, the amount of enzyme 6 % （E/S）, alkaline extraction of pH 8.5, temperature 65℃ , enzyme reaction time 150min. Under these conditions, the protein yield of 8 different variety of peanut were different, that was bai sha the highest and hua yu 16 the lowest.

关 键 词：花生 水酶法 不同品种 蛋白得率 

分 类 号：TS201.21[轻工技术与工程—食品科学]