长柄扁桃仁分离蛋白制取工艺的研究  

PREPARATION TECHNOLOGY OF ISOLATED PROTEIN ISOLATES FROM AMYGDALUS PEDUNCULATUS KERNEL

作　　者：魏安池[1] 朱梦云 张雷雷[1] 代红丽[1] 栾霞[2] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]国家粮食局科学研究院,北京100037

出　　处：《河南工业大学学报（自然科学版）》2018年第1期10-15,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家863计划资助项目(2013AA102104-1)

摘　　要：长柄扁桃仁提取油脂后的饼粕富含优质蛋白质,是一种新型的优质植物蛋白质资源,研究了利用长柄扁桃仁饼制备分离蛋白产品的工艺技术。以长柄扁桃仁冷榨饼为原料,采用碱溶酸沉法制备分离蛋白,在单因素试验的基础上,通过响应面设计的方法对提取长柄扁桃仁蛋白质的工艺条件进行优化,并通过对比不同p H条件下蛋白质沉淀后的上清液中蛋白质含量,判定长柄扁桃仁蛋白质的等电点,由此确定酸沉分离长柄扁桃仁蛋白质的最佳p H值。研究发现,影响长柄扁桃仁蛋白质提取率的因素的主次顺序依次是液料比、浸提p H、提取时间;提取长柄扁桃仁蛋白质的适宜工艺条件是:液料比20∶1(m L/g),提取温度41.6℃,提取时间78.8 min,浸提p H值9.1;酸沉分离长柄扁桃仁蛋白质的最佳条件即长柄扁桃仁蛋白质的等电点(p I)是p H值4.1;在上述条件下,长柄扁桃仁蛋白质的一次提取率达到70%,分离蛋白产品的产率为36.7%,产品中蛋白质含量(N×6.25)达到92.3%。在优化的工艺条件下,碱溶酸沉法制备的长柄扁桃仁分离蛋白质产品的产率和蛋白质含量均较高,并且在制备过程中还能脱除绝大部分的苦杏仁苷,得到优质的蛋白产品。The cake of oil-extracted Amygdulus pedunculatus kernel,which is rich in high-quality proteins,is a new good resource of vegetable proteins. The objective of this paper was to study the preparation technology of isolated protein from the cake of oil-extracted Amygdulus pedunculatus kernel. Alkali- extraction- acid-precipitation method was used to prepare isolated protein with cold pressed Amygdulus pedunculatus kernel cake as raw material. On the basis of single-factor tests, the technological conditions for the extraction of Amygdalus pedunculatus kernel protein were optimized by response surface design. The isoelectric point of the protein from Amygdalus pedunculatus kernel cake was determined by contrasting the protein contents of supernatants after protein precipitation at different pH values, thus the optimum pH value for isolating the protein by acid-precipitation was established. The results showed the effect of factors on the extraction ratio of Amygdalus pedunculatus kernel protein was in the sequence of liquid-solid ratio, extraction pH and extraction time and the optimal conditions were： liquid-solid ratio of 20：1, extraction temperature of 41.6 ℃ , extraction time of 78.8min and pH of 9.1. The optimum pH for acid-precipitation of isolated protein was 4.1 , which also was the isoelectric point of Amygdalus pedunculatus kernel protein. Under the above conditions, the once extraction rate of Amygdalus pedunculatus kernel protein was 70.2% and the yield of isolated protein products was 36.7% ,in which the protein content （N × 6.25） was up to 92.3 %. It was concluded that both the yield and the protein content of the isolated protein products prepared by alkali- extraction- acid-precipitation method were higher under the optimal conditions. Furthermore, most of the gydalin was removed during the processing, which implied that the high-quality protein products were obtained.Key words： Amygdalus pedunculatus kernel; isolat

关 键 词：长柄扁桃仁 分离蛋白 提取 工艺参数 响应面 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]