不同反胶束体系超声提取花生蛋白的研究  

Study on Peanut Protein Extraction in Different Reverse Micelles Assisted by Ultrasound

作　　者：高艳秀[1] 陈复生[1] 郭珍[1] 杨颖莹[1] 李润洁[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《食品工业》2013年第5期46-50,共5页The Food Industry

基　　金：国家自然科学基金项目(21176058;31171790;20976037);郑州市创新型科技人才队伍建设工程

摘　　要：对AOT[二-(2-乙基己基)琥珀酸酯磺酸钠]/异辛烷,SDS(十二烷基硫酸钠)/异辛烷-正辛醇,DTAC(十二烷基三甲基氯化铵)/正庚烷-正己醇三种反胶束体系萃取花生蛋白的工艺进行研究,并采用超声波辅助提取,主要研究了全脂花生粉加入量、缓冲溶液pH、萃取时间、萃取温度、KCl浓度、反胶束质量浓度、W0对花生蛋白前萃率的影响,分别得到了三种反胶束体系萃取花生蛋白的最佳工艺条件,并对其进行验证试验。Peanut protein was extracted using AOT [sodium bis-（2-ethylhexyl） sulfosuccinate]/isooctane, SDS （sodium dodecyl sulfonate）/isooctane-octyl alcohol, DTAC （heptanes-hexanol reverse micelle systems with sonication. The effects of adding amount of the peanut powder, the pH, the extraction time, the temperature, the KC1 concentration, the concentration of reverse micelles, the water content （/410） on the forward extraction rates were investigated. And the optimum conditions of the three reverse micelle systems in the forward extraction of peanut protein were obtained and verification test were designed to verify the results.

关 键 词：超声 花生蛋白 反胶束 

分 类 号：TS201.21[轻工技术与工程—食品科学]