扁杏仁水解蛋白的喷雾干燥及其抗氧化活性  

Spray Drying and Antioxidant Activity of Sweet Almond Protein Hydrolysate

作　　者：刘贺[1,2] 王雪[1] 李君[1] 郭晓飞[1] 朱丹实[1,2] 何余堂[1] 钱建华[1] 

机构地区：[1]渤海大学化学化工与食品安全学院,辽宁锦州121013 [2]辽宁省高校食品质量安全与功能性食品研究重点实验室,辽宁锦州121013

出　　处：《食品科学》2012年第16期18-23,共6页Food Science

基　　金：科技部科技人员服务企业项目(2009GJB00034);辽宁省教育厅高校重点实验室项目(2009S001);辽宁省教育厅高校一般项目(L2010008)

摘　　要：通过响应面设计方法探讨减压浓缩脱水比例、进风温度和进料速度等喷雾干燥工艺参数对扁杏仁水解蛋白溶液干燥效果及水解蛋白粉抗氧化活性的影响,获得表征相关指标的数学模型,在实践过程中可以对相关指标进行预测。扁杏仁水解蛋白粉具有一定的抗氧化活性,但受到喷雾干燥工艺参数的影响,通过SAS统计分析软件对相关指标进行优化,并进行验证实验,总体而言,脱水比例在0.5～0.6之间,进风温度200℃左右,进料速度在270～320mL/h,可以获得较好的综合效果。In this work, the effects of spray drying process parameters such as vacuum dehydration ratio, inlet air temperature and feeding rate on the recovery and antioxidant properties of protein hydrolysate powder were explored by response surface methodology. Mathematical predictive models were established, respectively, describing hdyrolysate recovery and reducing power, hydroxyl free radical scavenging activity and Fe2~ chelating activity as a function of these three spray drying process parameters. The prepared powder had certain antioxidant activity, which was dependent on the spray drying process parameters. Process parameters optimization was performed using the SAS software, and the optimized parameters were experimentally validated. In general good results for the spray drying of sweet almond protein hydrolysate could be achieved with a vacuum dehydration ratio of 0.5 -- 0.6, an inlet air temperature of approximately 200 ℃, and a feeding rate of f 270 -- 320 mL/h.

关 键 词：扁杏仁 水解蛋白 喷雾干燥 抗氧化活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]