高粱醇溶蛋白提取工艺及其功能特性研究  

Study on the extraction technology and functional properties of gliadin from sorghum

作　　者：刘丹[1] 刘剑利[1] 王帅[1] 曹向宇[1] 

机构地区：[1]辽宁大学生命科学院,辽宁沈阳110036

出　　处：《食品与机械》2017年第11期173-178,共6页Food and Machinery

基　　金：国家自然科学基金面上项目(编号:31770017);辽宁省农业领域青年科技创新人才培养资助计划项目(编号:2015013);辽宁省高等学校优秀人才支持计划项目(编号:LJQ2013002)

摘　　要：通过单因素和响应面试验,研究超声辅助酶法制备高粱醇溶蛋白的最佳条件;以高粱醇溶蛋白为原料,研究静置时间、温度对醇溶蛋白持油性和持水性的影响。结果表明,超声辅助酶法制备高粱醇溶蛋白的最佳条件为:加酶量1%,酶作用时间3h,超声波作用时间19 min,乙醇浓度60%,该条件下蛋白提取率为(7.19±0.36)%;在温度35℃、静置时间40min条件下时,高粱醇溶蛋白持油性和持水性最大,分别为(2.84±0.15),(2.78±0.09)g/g。The optimum conditions for the preparation of sorghum gliadin by ultrasonic assisted enzymatic method were studied by single factor and response surface test. The effects of standing time and temperature on the oil retention and water holding capacity of gliadin were studied. The results showed that the optimum conditions were as followed： enzyme dosage 1%, enzyme action time 3 h, ul- trasonic action time 19 min, ethanol concentration 60%, the maxi- mum extraction rate under the conditions of （7.19±0.36）%. At the temperature of 35 ℃ and standing time of 40 min, the maximum oil holding capacityof sorghum gliadin was （ 2.84 ± 0.15） g/g and the maximum water holding capacity was （2.78±0,09） g/g.

关 键 词：高粱 醇溶蛋白 提取 功能特性 

分 类 号：TQ936.2[化学工程]