苦杏仁蛋白提取条件优化及加工特性研究  

Extraction technique and characteristics of protein from bitter apricot kernel

作　　者：解春艳[1] 李丛胜[1] 路艳霞[1] 李爱平[1] 马卓群[1] 曹小婷[1] 吴智艳[1] 

机构地区：[1]廊坊师范学院生命科学学院,廊坊065000

出　　处：《食品科技》2015年第2期294-298,共5页Food Science and Technology

基　　金：河北省大学生创新项目(201310100010);廊坊师范学院学生参与科研项目(SKCYZ201301)

摘　　要：以苦杏仁为原料,分析了其蛋白组成特点,研究了p H值、料液比、提取时间和提取温度等条件对蛋白提取量的影响,并对蛋白的持水、持油等特性进行了测定。结果表明:苦杏仁以清蛋白为主,其次是球蛋白,谷蛋白含量最低;p H值、液料比、提取时间及温度对蛋白提取量均有显著影响(P<0.05),在p H值为10,液料比为15:1,提取温度41℃,提取时间66 min的条件下,蛋白提取量最高,可达43.79 mg/g;苦杏仁蛋白具有良好的持水、持油特性。The protein fractions of bitter apricot kernel and the effects of p H value, solid-liquid ratio, extracting time and temperature on the yield of soluble protein, and the characteristics of bitter apricot kernelwere investigated in this paper. Results showed that the composition of bitter apricot kernel protein was albumin, globulin, glutelin and gliadin. And albumin was the highest among these proteins, next came globulin, the last was glutelin. Solid-liquid ratio, p H value, extraction time and temperature influenced the protein yield significantly, and the optimal extraction condition was： p H10, solid-liquid ratio 15：1, extraction temperature 41 ℃ and extraction time 66 min. Under this extraction condition, soluble protein extraction rate of apricot kernel protein was 43.79 mg/g. In addition, the protein has a good protein characteristic for using as food materials.

关 键 词：苦杏仁 蛋白 组成 提取条件 特性 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]