豌豆淀粉与蛋白质联产加工工艺的优化研究  

The Study of Optimal Technology for Pea Starch and Protein Combined-production Process

作　　者：张燕鹏[1] 曹杨[1] 庄坤[1] 丁文平[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023

出　　处：《食品工业》2016年第5期165-168,共4页The Food Industry

摘　　要：对豌豆淀粉与蛋白质联产加工工艺的优化进行了研究。单因素和正交试验结果分析表明,豌豆淀粉与蛋白质的综合得率的最佳工艺参数为:碱液浓度75 mmol/L,浸提时间18 h,浸提温度30℃,料液比1︰18(g/m L),在此条件下,豌豆淀粉得率可达78.0%,纯度为86.4%,豌豆蛋白质得率可达61.9%,纯度为79.4%,基本实现了豌豆淀粉与蛋白的综合加工利用。The optimization of pea starch and protein combined processing technology was studied by single-factor experiment and orthogonal experiment. The experiment result indicated that the optimum parameter for comprehensive evaluation of pea starch and protein yield was selected as follows： concentration of Na OH slurry 75 mmol/L, extraction time 18 h, extraction temperature 30 ℃, ratio of pea to water 1︰18（g/m L）. Under these optimal conditions, the yield and purity of pea starch were 78.0% and 86.4%; The yield and purity of pea protein were 61.9% and 79.4%, therefore, the comprehensive processing and utilization of pea were achieved.

关 键 词：豌豆 淀粉 蛋白 联产加工 

分 类 号：TS235.3[轻工技术与工程—粮食、油脂及植物蛋白工程]