高温花生粕醇洗浓缩蛋白的水浴加热改性研究  

Modification of alcohol leached protein concentrate from high temperature peanut meal by water-bath heating

作　　者：刘玉兰[1] 鲁燕[1] 马国亮 

机构地区：[1]河南工业大学粮油食品学院,郑州450052 [2]河南省星河油脂有限公司,河南内黄456383

出　　处：《中国油脂》2011年第9期27-30,共4页China Oils and Fats

摘　　要：以高温花生粕为原料,利用醇洗法制取花生浓缩蛋白,对醇洗花生浓缩蛋白进行碱性条件下的水浴加热改性。通过单因素实验和正交实验,确定的最佳改性条件为:加热温度80℃,加热时间7 min,料液比1∶14,pH 10.0。花生浓缩蛋白NSI由改性前的2.76%提高到改性后的18.25%。随NSI的提高,花生浓缩蛋白的吸水性、吸油性、乳化性和起泡性均得到不同程度的改善。Peanut protein concentrate was extracted from high temperature peanut meal by alcohol leaching and then was modified by water- bath heating under the alkaline condition. The optimum modification conditions were obtained by single factor and orthogonal experiments as follows：heating temperature 80 ℃, heating time 7 min, solid - liquid ratio 1： 14, pH 10. 0. The NSI of peanut protein concentrate increased from unmodified 2. 76% to modified 18.25%. With the increase of the NSI,water absorption capability,oil absorption capacity, emulsifying ability and foaming capacity of peanut protein concentrate were improved.

关 键 词：花生粕 醇洗 浓缩蛋白 加热改性 NSI 功能性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ936.2[轻工技术与工程—食品科学与工程]