亚临界水萃取麦胚蛋白及其功能特性的研究  

Study on the extraction of wheat germ protein by subcritical water and its functional properties

作　　者：张海晖[1] 李长征[1] 罗孝平[1] 段玉清[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品工业科技》2016年第23期193-198,205,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金(31371734);江苏大学人才基金(05JDG013;128300289)

摘　　要：以小麦胚芽为原料,通过单因素和响应面分析实验对亚临界水萃取麦胚蛋白的工艺条件进行优化,并对其功能特性进行评价。结果表明,麦胚蛋白最佳提取条件为:萃取温度130℃,萃取时间15 min,料水比1∶20 g/m L,p H为9.4。在此条件下,麦胚蛋白的提取得率达42.25%,乳化活性为113.63 m^2/g,乳化稳定性为82.16%,起泡性为71.45%,起泡稳定性为36.05%,持水性为4.21%,持油性为4.49%,溶解度为60.93%。与传统碱溶酸沉法相比,亚临界水萃取麦胚蛋白在提取时间、提取率等方面均具有明显优势。The extraction condition of wheat germ protein by subcritical water was optimized using single factor and response surface methodology and the functional characteristics of wheat germ protein were studied.The results showed that under the optimum extraction parameters obtained from response surface analysis ,the yield of protein in the extracts was 42.25% at pH9.4,130℃ for 15 min with the solidliquid ratio of 1： 20 g/mE In addition, the emulsion activity index of wheat germ protein extracted by subcritical water was 113.63 m2/g, and the emulsion stability indicator was 82.16% ;the foamability and the foam stability were 71.45% and 36.05%, respectively; the water/oil absorption and the solubility were respectively 4.21%, 4.49% and 60.93%. Compared with traditional alkaline-soluble acid precipitation method,subcritical water extracting wheat germ protein has obvious advantages in saving time,extraction yield.

关 键 词：小麦胚芽 蛋白 亚 临界水萃取 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]