醇洗法纯化高温花生粕分离蛋白的研究  

Study on the purification of high-temperature peanut meal protein by the method of alcohol washing

作　　者：张慧娟[1] 李莹莹[1] 王静[1] 刘英丽[1] 周凯文[1] 

机构地区：[1]北京工商大学食品添加剂与配料北京高校工程研究中心,北京100048

出　　处：《食品工业科技》2015年第6期245-250,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31271976);"十二五"国家科技支撑计划项目(2012BAD34B05);国家高技术研究发展(863)计划项目(2012AA021502);北京市属高等学校高层次人才引进与培养计划项目(CIT&TCD20130309;IDHT20130506)

摘　　要：以碱提酸沉方法提取高温花生粕蛋白,利用响应面法进行醇洗优化,在提高其蛋白质含量的基础上,研究醇洗对该蛋白的功能特性的影响。实验结果表明,在乙醇浓度为80%、醇洗时间为180min、料液比为1∶15、醇洗温度为50℃时,得到的蛋白质含量最高为79.21%。经过醇洗后,产品的持油性有所改善,乳化及乳化稳定性、起泡及起泡稳定性均显著降低。In this experiment,peanut protein was extracted from high-temperature peanut meal by alkali extraction and acid precipitation,and the condition of alcohol washing was optimized by response surface method.Based on the increase of protein content,the effect of alcohol washing on the characteristics of peanut protein had been carried out. It was suggested that the protein content could resch the highest value 79.21% under the following conditions, alcohol concentration 80%, washing time 180min, solid-liquid ratio 1 ： 15 and washing temperature 50℃. Oil retention of the product was improved by alcohol washing,on the contrary,emulsion, emulsion stability ,foaming and foaming stability were significantly lower.

关 键 词：高温花生粕 醇洗 响应面法 蛋白质 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]