超声波辅助提取蚕豆蛋白及其功能特性研究  

Studies on the Ultrasonic Extraction of Horsebean Protein and It's Functional Properties

作　　者：黄群[1] 麻成金[1] 孙术国[1] 车科[1] 陈雪叶[1] 

机构地区：[1]吉首大学食品科学研究所

出　　处：《食品与发酵工业》2009年第8期179-182,186,共5页Food and Fermentation Industries

摘　　要：通过正交试验优化超声波辅助提取蚕豆蛋白工艺条件。结果表明:蚕豆粉粒度60目,料液比(g:mL)1∶12,40℃超声提取10min,pH4.0酸沉分离蚕豆蛋白,在此条件下提取率达75.78%。蚕豆蛋白功能特性研究结果表明:pH4.0时蚕豆蛋白溶解度与吸水性最低;吸油性随着温度升高而降低;乳化力为63.0%,乳化稳定性好,放置120min后仍有37.9%的乳化稳定性;起泡性为83.4%,放置120min后泡沫稳定性为7.4%。In this paper, the technical conditions of ultrasonic extraction of horsebean protein was optimized by orthogonal test. It was showed that the optimum conditions is as following： the size of horsebean 60 screen mesh, the ratio of horsebean to water was 1：12, extracting 10min at 40℃ , precipitatting horsebean protein at pH4.0, and the yield reached up to 75.78%. By exploring the functional properties of horsebean protein, it was indicated that the solubility and water - bonding capacity of horsebean protein was at the lowest pH4.0, and the oil bonding capacity decreased with the increase of temperature. Moreover, the emulsifing capacity of horsebean reached 63.0% and maintained 37.9% after stored for 120min. The foaming capacity was 83.4% and maintained only 7.4% after stored for 120min.

关 键 词：蚕豆 蛋白质 超声波提取 功能特性 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]