花生分离蛋白提取工艺优化研究  

Optimization of the Extraction of Peanut Protein Isolate

作　　者：矫丽媛[1,2] 吕敬军 陆丰升 于丽娜[2] 杨庆利[2] 孙杰[2] 毕洁[2] 张初署[2] 

机构地区：[1]石河子大学化学化工学院,新疆石河子832003 [2]山东省花生研究所,山东青岛266100 [3]临沂市农业委员会,山东临沂276000 [4]沂水县林业局,山东沂水276400

出　　处：《食品科学》2010年第20期196-201,共6页Food Science

基　　金："十一五"国家科技支撑计划项目(2008BAD97B04);国家现代农业产业技术体系专项(nycytx-19);青岛市公共领域科技支撑计划项目(09-1-1-84-nsh)

摘　　要：采用碱提酸沉方法从脱脂花生蛋白粉中提取花生分离蛋白,在单因素试验的基础上,应用响应面法优化花生分离蛋白的提取条件。结果表明:浸提时间和碱液pH值对提取的花生分离蛋白纯度都有显著影响,且呈非线性关系,最佳提取工艺参数为浸提时间131min、浸提温度50℃、碱液pH10、料液比1:12(g/mL)。在此条件下,花生分离蛋白的纯度为95.05%、提取率71%。响应面法对花生分离蛋白提取条件的优化是可行的。Alkali extraction followed by acid precipitation was used to extract peanut protein isolate from defatted peanut powder. The extraction procedure was optimized by response surface methodology （RMS） on the basis of single factor experiments. Extraction time and pH exhibited a significant nonlinear effect on the purity of peanut protein isolate. The optimal extraction conditions were determined to be：extraction time,131 min; extraction temperature,50 ℃; alkali extraction pH,10; and material/liquid ratio,1：12. The purity and yield of peanut protein isolate were 95.05% and 71%,respectively,under the optimized extraction conditions.

关 键 词：花生蛋白粉 花生分离蛋白 碱提酸沉 响应面法 

分 类 号：TS201.1[轻工技术与工程—食品科学]