核桃蛋白酱体外消化率影响因素研究  

Research on the Factor Influencing the Digestibility in vitro of Walnut Protein Sauce

作　　者：刘宁宁[1] 韦美美[1] 宋莎莎[1] 郭保香[2] 王丰俊[1] 

机构地区：[1]北京林业大学食品科学与工程系,北京100083 [2]国家林业局林产工业规划设计院,北京100010

出　　处：《安徽农业科学》2010年第14期7539-7540,共2页Journal of Anhui Agricultural Sciences

基　　金：2009年国家级林业科技成果推广项目"华北地区核桃深加工与产品升级示范([2009]16号)"

摘　　要：[目的]研究核桃粕制取核桃酱的主要影响因素和工艺参数,为核桃粕生产核桃蛋白酱提供技术依据。[方法]采用胃蛋白酶-胰蛋白酶两步酶解的方法研究核桃蛋白酱体外消化率。[结果]通过3因素3水平正交试验设计得出,3个因素对核桃蛋白体外消化率影响大小的顺序为烘烤温度>粉碎粒度>蛋白来源,在烘烤温度160℃、粉碎粒度为100目、使用冷榨制油后的蛋白时,核桃蛋白酱的体外消化率最高,可达93.55%,比最低消化率提高了31.72%。[结论]在3个影响因素中,烘烤温度对核桃蛋白酱体外消化率的影响最大,冷榨法制取的蛋白生产的蛋白酱体外消化率最高。[Objective]The technical basis of the production of walnut protein sauce was provided through the study on the main factor and parameter in its preparation process from the walnut meal. [Method]The digestibility in vitro rate of walnut protein sauce was researched with the method of two-step hydrolysis of pepsin-trypsin. [Results]In the orthogonal experimental design of three factors with three-level,the order of three factors affecting the digestibility rate was baking temperature 〉particle size〉 source of protein. The condition of the formation of the highest digestibility rate was the baking temperature of 160 ℃,the particle size of 100 mesh and the protein having been coldly pressed for oil,with the digestibility rate of 93. 55% ,which was 31. 72% higher compared with the lowest digestibility. [Conclusion]In the three factors,the effect of the baking temperature on the digestibility in vitro of walnut protein sauce and the protein from the cold-pressed resulted in the greatest digestibility in vitro of walnut protein sauce.

关 键 词：核桃 胃蛋白酶-胰蛋白酶两步水解方法 核桃蛋白酱 体外消化率 

分 类 号：S664.1[农业科学—果树学]