脱皮对芝麻香油以及蛋白品质的影响  

Effect of peeling on the quality of sesame oil and protein

作　　者：檀静[1] 汪学德[1] 葛正法 袁青丽 TAN Jing WANG Xue-de GE Zheng-fa YUAN Qing-li(College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2017年第6期35-39,共5页Cereals & Oils

基　　金：国家"现代农业产业技术体系建设"专项资金(CAR 15-1-10);公益性行业(农业)科研专项(201303072-2)

摘　　要：分别以带皮、碱法脱皮、酶法脱皮芝麻为原料,制作芝麻香油和芝麻蛋白,对香油的指标和蛋白的功能特性进行测定,确定脱皮对芝麻香油和芝麻蛋白品质的影响。结果表明:脱皮芝麻香油与带皮芝麻香油相比,氧化稳定性较差,而粗蛋白等其他指标品质较好;脱皮芝麻蛋白比带皮芝麻蛋白的蛋白提取率高约4℃,吸油性高约0.5g/g;酶法脱皮芝麻蛋白与碱法脱皮芝麻蛋白相比,除乳化稳定性低一点外整体品质基本相同。综合分析,脱皮对芝麻香油的品质有明显改善,对芝麻蛋白的品质有少量改善,碱法脱皮芝麻香油和芝麻蛋白品质最好。Sesame oil and sesame protein were processed respectively with unpeeling sesame, alkali peeling sesame and enzyme peeling sesame as raw materials. The indexes of sesame oil and functional properties of protein were determined to observe the effect of peeling on the quality of sesame oil and sesame protein. The results showed that the quality of crude protein and other indexes of peeling sesame was better than that of unpeeling sesame, but the oxidation stability of peeling sesame oil was poor. The extraction rate of peeling sesame protein was about 4% higher than that of unpeeling sesame protein, and oil absorption was about 0.5g/g higher. Compared with the alkali peeling sesame protein, enzyme peeling sesame protein had the same quality as the whole except that the emulsifying stability was lower. By comprehensive analysis, peeling had obvious improvement on the quality of sesame oil and a little improvement on the quality of sesame protein. Alkali peeling sesame oil and sesame protein quality was better.

关 键 词：芝麻香油 蛋白 脱皮 

分 类 号：TS225.11[轻工技术与工程—粮食、油脂及植物蛋白工程]