豇豆籽蛋白的碱提取工艺及其特性  

Technology of Extraction of Cowpea Seed Protein and Its Characteristic

作　　者：张风梅 李三省 

机构地区：[1]新疆维吾尔自治区昌吉州产品质量检验所,昌吉831100

出　　处：《食品工业》2012年第5期34-36,共3页The Food Industry

摘　　要：以豇豆籽为原料,以氢氧化钠为浸提溶剂,探讨料液比、pH、温度和提取时间等因素对豇豆籽蛋白提取的影响,确定豇豆籽蛋白提取的最佳工艺条件:pH 8.5,料液比(m/V)1∶20,温度40℃,提取时间75 min。在最佳条件下碱提提取率达到89.25%,氮溶指数(NSI)为29.76%,制备得到的豇豆籽蛋白其变性温度为90.5℃,变性热为1.646 J/g。Cowpea seed was used as material. The effect of ratio of cowpea seed and water, pH, temperature and time on the extraction of cowpea seed protein was carried out. The optimal conditions for protein extraction were found as follows： pH was 8.5, the ratio of cowpea seed and water was 1 ： 20 （m/V）, temperature was 40℃ and time was 75 min, respectively. Under the optimal extraction conditions, the extraction rate was 89.25%, NSI was 29.76%. The degeneration temperature of the cowpea seed protein prepared was 90.5℃, and the degeneration energy was 1.646 J/g.

关 键 词：豇豆籽蛋白 提取 特性 氮溶指数 

分 类 号：TS201.21[轻工技术与工程—食品科学]