菊芋渣蛋白的提取及功能性质研究  

Extraction and functional properties of protein from Jerusalem artichoke

作　　者：胡雅喃[1] 范三红[1] 张晓丽[1] 

机构地区：[1]山西大学生命科学学院,山西太原030006

出　　处：《食品工业科技》2015年第10期288-292,共5页Science and Technology of Food Industry

基　　金：山西省自然科学基金项目(2012011031-4);山西省高等学校高新技术产业化项目(20111003)

摘　　要：采用超声波辅助碱法提取菊芋渣蛋白,并测定其部分功能特性。通过正交实验确定最佳提取工艺,实验结果表明,菊芋渣蛋白最佳提取条件为:p H13.5,料液比1∶40(mg/m L),超声时间50min,超声温度60℃,在此条件下提取率可达71.2%±0.3%。菊芋渣分离蛋白的等电点在4.0左右,当p H=9.0时乳化能力可达80%,蛋白浓度4%时起泡性最好,70℃时溶解性最好。Protein from Jerusalem artichoke was extracted by ultrasonic auxiliary alkaline and some functional properties of the protein were analysed. The extraction process was optimized by orthogonal array design method. The results showed that the highest extraction vield of 71.2%＋0.3% was achieved at pH of 13.5,solid- to-liquid ratio l：40（mg/mL）,ultrasonic duration 50min and ultrasonic temperature of 60℃. The isoelectric point of the protein was around 4.0 and the emulsifying capacity could reach 80% at pH9.0. Meanwhile,the foaming ability was highest with the protein concentration of 4% and the solubility was highest at 70℃.

关 键 词：菊芋渣蛋白 提取工艺 功能性质 

分 类 号：TS209[轻工技术与工程—食品科学]