山黧豆蛋白质分离同步制备淀粉的工艺条件优化  

Optimization Conditions of Lathyrus Sativus Protein Extraction and Starch Preparation

作　　者：张国权[1] 诸葛阳萱[1] 罗勤贵[1] 田晓琳[1] 李莹莹[1] 陈廷芳[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院

出　　处：《粮食加工》2012年第5期38-42,81,共6页Grain Processing

基　　金：西北农林科技大学科研专项重点项目资助

摘　　要：为探索山黧豆淀粉提取工艺条件,采用浸泡法与碱性蛋白酶酶解蛋白相结合的方法确定了提取山黧豆蛋白质同步制备淀粉的适宜工艺条件。结果表明:山黧豆浸泡法分离提取蛋白质的影响因素依次为浸泡料水比、pH值、浸泡温度,适宜的浸泡条件为浸泡料水比1:10、pH值10.5、温度55℃,蛋白质提取率可达64.88%;碱性蛋白酶酶解浸泡后山黧豆残粕中的残留蛋白,影响酶解效果的因素依次为酶用量、温度、时间、pH值,在碱性蛋白酶400 U/g、60℃、120 min、pH值10.5时酶解效果较好,最终淀粉成品中的蛋白质残留量低于0.70%。In order to explore the conditions of the Lathyrus Sativus starch extraction process,combined immersion method with protein enzymolysis using Alkaline protease, it was decided that the appropriate processing conditions of the extraction of Lathyrus Sativus protein and preparation of starch. The results showed that the influencing factors of immersion method were followed by material-liquid ratio,pH value, temperature. The opti- mum conditions of infusion method were material -liquid ratio 1：10, pH 10.5 and temperature 55 ℃, and extraction rate of Lathyrus Sativus protein is 64.88%. Then alkaline protease was used to hydrolyze residues protein in Lathyrus Sativus, and the influencing factors were followed by the amount of alkaline protease, temperature, time, pH value, and the conditions of enzyme dosage 400 U/g, 60 ℃, 120 min, pH 10.5 achieved the better effect of enzymatic hydrolysis, and the protein residue of Lathyrus Sativus starch was less than 0.70%.

关 键 词：山黧豆 蛋白质 淀粉 工艺条件 

分 类 号：TS201.21[轻工技术与工程—食品科学]