花生饼粕制取醇洗浓缩蛋白的品质比较  

Quality comparison of alcohol leached peanut protein concentrate obtained from different peanut meal

作　　者：刘玉兰[1] 高经梁[1] 马宇翔[1] 张晓丽[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮油食品科技》2013年第3期57-61,共5页Science and Technology of Cereals,Oils and Foods

基　　金：河南省科技攻关项目(102101110028);食用油脂倍增计划-油料产后精深加工技术研发(豫财贸[2010]169号)

摘　　要：对以冷榨花生饼、热榨花生饼、高温花生粕为原料制取的醇洗浓缩蛋白的组分、性质和结构进行了分析比较。结果显示:冷榨花生饼醇洗浓缩蛋白和高温花生饼粕醇洗浓缩蛋白的蛋白质含量都达到了65%以上;经加热改性后,前者的NSI值由20.78%升高至72.33%,后者的NSI值从2.76%升高至18.25%,蛋白的吸水性、吸油性、乳化性、乳化稳定性、起泡性等食品功能特性都得到明显改善;前者的蛋白必需氨基酸总量较后者高出2.91%;前者经加热改性后蛋白分子聚集程度下降,聚集体粒度更小且排列均匀松散,更多的小分子蛋白质被解离出来,二级结构也发生改变,这些结构和组分的改变都有利于蛋白食品功能特性的改善。The component,properties and structure of alcohol leached peanut protein concentrate made from cold-pressed peanut cake,hot-pressed peanut cake and high-temperature peanut meal were compared.The results showed that the protein content in alcohol leached peanut protein concentrate made from cold-pressed peanut cake and high-temperature meal reached above 65%.After thermal modification,the former＇s NSI value increased from 20.78% to 70.33%,while the latter＇s NSI value increased from 2.76% to 18.25%;the functionality of the protein,such as water absorption,oil absorbency,emulsifying property,emulsion stability,foaming ability etc,improved obviously;the content of essential amino acid of the former was 2.91% higher than the latter;the aggregation degree of the former＇s peanut protein concentrate molecules decreased,meanwhile its aggregate sizes became smaller with even and loose arrangement.There were more small-molecule proteins released from modified peanut protein concentrate and the secondary structure also changed.These changes in structure and component improved the former＇s food functionality.

关 键 词：花生饼粕 醇洗浓缩蛋白 蛋白改性 蛋白品质 

分 类 号：TS224.8[轻工技术与工程—粮食、油脂及植物蛋白工程]