真空挤压膨化预处理水酶法提取大豆蛋白工艺研究  

Vacuum extrusion pretreatment and aqueous enzymatic extraction of soybean protein

作　　者：李杨[1] 齐宝坤[1] 隋晓楠[1] 马文君[1] 王中江[1] 江连洲[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《中国油脂》2015年第12期39-43,共5页China Oils and Fats

基　　金：黑龙江省青年科学基金(QC2013C014);黑龙江省教育厅科学技术研究项目(12531049)

摘　　要：以大豆为原料,对真空挤压膨化预处理水酶法提取大豆蛋白工艺进行研究。在单因素试验基础上,通过响应面分析法对真空挤压膨化预处理工艺进行优化,确定最优工艺条件为:真空度-0.057 MPa,物料含水率15%,套筒温度94℃,螺杆转速98 r/min,模孔孔径17 mm。在最优工艺条件下总蛋白提取率高达92.17%,比传统湿热预处理工艺提高了近14个百分点;同时,提油效果显著,总油提取率高达93.61%。Using soybean as raw material, vacuum extrusion pretreatment and aqueous enzymatic extrac- tion of soybean protein was researched. The vacuum extrusion pretreatment conditions were optimized by response surface methodology based on single factor experiment as follows ： vacuum degree - 0. 057 MPa, water content of material 15% , sleeve temperature 94℃, screw speed 98 r/min and diameter of dieaper- ture 17 mm. Under the optimal conditions, the extraction rate of total protein was 92. 17%, which nearly increased by 14 percentage points compared with that using traditional damp -heat pretreatment. Mean- while, and the extraction effect of soybean oil was remarkable, and the extraction rate of total oil reached 93.61%.

关 键 词：大豆 大豆蛋白 真空挤压膨化 水酶法 

分 类 号：TQ936.2[化学工程]