纳米花生蛋白颗粒的制备和性能表征  

Preparation and characterization of peanut protein nanoparticles

作　　者：李晓静[1] 邱超[1] 赵梅[1] 夏明涛[1] 陈伟[1] 熊柳[1] 孙庆杰[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《粮食与油脂》2015年第5期29-32,共4页Cereals & Oils

基　　金：山东省科技发展计划项目(2012GNC11306)

摘　　要：以花生粕为原料提取花生分离蛋白,利用反溶剂法制备纳米花生蛋白颗粒。采用激光粒度仪、扫描电镜（SEM）、差示热量扫描（DSC）、热重分析仪等仪器对纳米花生蛋白颗粒表征结构和性质进行分析。结果表明：纳米花生蛋白颗粒的粒径随着乙醇添加量的增加而减小,其粒径分布在100-300 nm之间;SEM图片显示,纳米花生蛋白颗粒呈球形,颗粒大小分布均匀;纳米花生蛋白颗粒的Z–电位的电荷量随乙醇添加量的增加而增大;傅氏转换红外线光谱分析仪（FTIR）分析表明纳米颗粒分子内的羟基有所增加;DSC分析发现纳米花生分离蛋白的变性温度在100℃左右,并且随乙醇添加量的增加而有所降低。Peanut protein nanoparticles were prepared from peanut protein isolated extracted from peanut meal with the method of desolvent. Dynamic laser scattering（DLS）and scanning electron microscopy（SEM）,differential scanning calorimetry（DSC）,thermo–gravimetric analyzer（TGA） and other instruments were used to characterize the structure and thermal properties of peanut protein nanoparticles. The results indicated that the average size of peanut protein nanoparticles was decreased with the increasing of adding amount of ethanol content,and the particle size distribution was between 100-300 nm. SEM images showed that the peanut protein nanoparticles were spherical and the distribution of particle size was uniform. Z–potential of peanut protein nanoparticles was increased with the increasing of adding amount of ethanol. Intramolecular hydroxyl was increased according to FT–IR analysis. DSC experiment showed the denaturation temperature of nanoparticles were about 100℃and decreased with the increase of adding amount of ethanol.

关 键 词：花生分离蛋白 纳米 反溶剂 粒径 热稳定性 

分 类 号：TS209[轻工技术与工程—食品科学]