菜籽蛋白和酚的固-液相平衡  

Solid-liquid phase equilibrium of rapeseed protein and phenols

作　　者：刘晔[1] 沈娜娜[2] 刘大川[2] 

机构地区：[1]武汉轻工大学化学与环境工程学院,武汉430023 [2]武汉轻工大学食品学院,武汉430023

出　　处：《中国油脂》2015年第8期17-21,共5页China Oils and Fats

基　　金：农业部公益性行业(农业)科研专项(201303072);湖北省教育厅科学研究项目(Q20081808)

摘　　要：为探索消除菜籽蛋白中酚污染的技术途径,采用菜籽蛋白沉淀率和菜籽蛋白-酚分配系数为指标,考察了菜籽蛋白与酚共存体系的固-液相平衡关系,并基于相行为特征提出了菜籽蛋白提取工艺的改进措施。结果表明:在碱性环境下,酚酸和单宁均可与菜籽蛋白发生共沉淀作用,且浓度越高该作用越显著;在p H 4环境下,菜籽蛋白不仅溶解度最低,而且与单宁或菜籽多酚的结合作用最弱;而在溶液中添加1%的Na Cl有利于进一步提升菜籽蛋白和酚的分离效果。在菜籽蛋白的富集或提取工艺中,溶剂用量(液固比)、p H以及盐添加量都可对菜籽蛋白和酚的相互作用产生影响,对这些参数的优化将有利于提高菜籽蛋白提取的选择性并降低酚的混杂。With precipitation rate of rapeseed protein and partition coefficient of rapeseed protein - phe- nols as indexes, the solid - liquid phase equilibrium of coexistence system of rapeseed protein and phe- nols was studied so as to explore approaches for eliminating the phenols contamination in rapeseed pro- tein, and the improvement measures of extraction process of rapeseed protein was proposed based on the phase behavior characteristics. The results showed that in the alkaline environment, the coprecipitation of rapeseed protein with tannin or rapeseed polyphenols occurred and became more significant with concen- tration increasing; rapeseed protein showed the lowest solubility and its interactions with tannin or rape- seed polyphenols were the weakest at pH 4 ; the separation effect of rapeseed protein and phenols was fur- ther improved when 1% NaCl was added. Solvent dosage （ ratio of liquid to solid）, pH and NaC1 dosage had effects on the interactions between rapeseed protein and phenols in the extraction or enrichment process of rapeseed protein, and the optimization of these parameters was beneficial to enhance the selec- tivity of rapeseed protein extraction and reduce the contamination of phenols.

关 键 词：菜籽蛋白 酚 相互作用 固-液相平衡 分配系数 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ931[轻工技术与工程—食品科学与工程]