豌豆粉丝厂废水中蛋白质的提取和性质研究  

Protein isolation from bean vermicelli waste water and characterization

作　　者：师伟伟[1] 华欲飞[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2014年第1期120-124,共5页Science and Technology of Food Industry

摘　　要：本论文以豌豆粉丝厂废水中的蛋白为原料提取豌豆分离蛋白,通过对提取工艺进行研究,确定了在pH12.0,固液比1∶20(g/mL),30℃下提取30min的提取条件,提取率达到62.25%。氨基酸分析结果表明,所提豌豆分离蛋白(PPI)氨基酸没有遭到破坏,营养价值较高。通过对PPI功能性质研究发现,除了吸水吸油性外,PPI的乳化性、乳化稳定性、起泡性都和大豆分离蛋白(SPI)接近。由此可见,PPI可以作为SPI的替代品应用于食品,具有很大的实用价值。采用DSC研究了PPI的热力学性质,在87.67℃(7S)和104.28℃(11S)有两个峰,这可能是在碱溶酸沉过程中,蛋白结构发生了一定变化造成的。The pea protein isolate（PPI） was isolated from the waste water of bean vermicelli factory.Through the study of extraction process,the extraction condition was finally set.The condition was extract at pH]2.O, solid-liquid ratio ] ：20 （g/mL）,30~C for 30min. In this method, the extraction rate finally reached 62.25% .Total amino acids analysis indicated that the amino acids had not been destroyed through processing,the result showed that PPI had a high nutritional value. Physicochemical and functionality of PPI and soy protein isolate（SPI）were compared and analyzed.Except oil and water absorption capability, the functionality of PPI was similar to SPI, such as foaming and emusifying capability. So PPI can be used as a subsititute for SPI.Through the differential scanning calorimetry （DSC） ,two endothermic peak were found,one of them was at 87.67~C for vicilin and the other was at t04.28~C for legumin.This may be due to the change of protein structure in the isolate procedure.

关 键 词：废水豌豆蛋白 豌豆分离蛋白 提取工艺 功能性质 

分 类 号：TS209[轻工技术与工程—食品科学]