低温豆粕中磷脂对蛋白提取率的影响  

EFFECTS OF PHOSPHOLIPIDS IN LOW TEMPERATURE SOYBEAN MEAL ON PROTEIN EXTRACTION RATE

作　　者：魏安池[1] 宋鹏[1] 周瑞宝[1] 盖钧镒[1,2] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]南京农业大学,江苏南京210095

出　　处：《河南工业大学学报（自然科学版）》2011年第3期1-4,10,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：现代农业产业技术体系专项资金资助项目(nycytx-20-01-8);河南省食用植物油倍增计划专项资金资助项目;河南工业大学博士基金资助项目(2007BS021)

摘　　要：通过3次酸沉的方法从大豆蛋白提取液中分离出7S、11S及磷脂膜蛋白组分,对比了两种低温豆粕所制得的蛋白产品各组分中脂质的含量,分析了磷脂在低温豆粕中的残留情况以及磷脂对低温豆粕中蛋白溶解性的影响,认为残留的磷脂对低温豆粕中蛋白提取是不利的.In this paper,we separated the protein components 7S,11S and olesion from the soybean protein extract by three-step acid precipitation,compared the contents of lipids in the protein components of two kinds of low-temperature soybean meal,and analyzed the residual content of lipids in the low-temperature soybean meal and the effect of the lipids on the protein solubility in the low-temperature soybean meal.The results indicated that the residual lipids were disadvantageous for the protein extraction from the low-temperature soybean meal.

关 键 词：低温豆粕 磷脂 蛋白 提取率 

分 类 号：TS201.2[轻工技术与工程—食品科学]