低温冷榨花生饼粕制取花生蛋白及其性质的初探  

Studies on the Cold Pressed Peanut Cake Protein extraction technique and its Protein property

作　　者：王强[1,2] 涂宗财 冯建雄[1,2] 刘光宪[1,2] 

机构地区：[1]南昌大学食品科学国家重点实验室,南昌330047 [2]江西省农科院食品中心,南昌330200

出　　处：《江西食品工业》2011年第1期21-24,共4页Jiangxi Food Industry

基　　金：现代农业产业技术体系建设专项资金资助(nycytx-19)

摘　　要：对冷榨花生粕制取蛋白工艺进行了研究。利用响应面法研究了提取温度、时间、pH值以及料液比对花生蛋白得率的影响,并对所得蛋白的性质进行了初步的测定。结果表明:最佳的碱提条件为提取温度60℃、提取时间60min、提取pH值为8.5、料液比1:15。在此工艺下所得的蛋白的得率为46.57%。所得的花生蛋白功能性质良好,适合食品及其他行业生产加工。The cold pressed peanut cake peanut protein extraction technique Was studied. According to the response surface methodology, the effects of extracting temperature, extracting time, solution pH and liquid - solid ratio on peanut protein purity were explored. Results indicated the optimized extraction conditions as follows： extracting temperature 60℃, extracting time 60rain, solution pH 8.5, liquid - solid ratio 1：15. Under the optimal conditions, the yield of peanut protein was 46.57%. The property of the extracted protein is pretty good that it can be used in food processing and many other industries.

关 键 词：冷榨花生粕 响应面 花生蛋白 

分 类 号：TS225.12[轻工技术与工程—粮食、油脂及植物蛋白工程]