牡丹籽分离蛋白提取工艺及乳化特性  

Extraction process and emulsifying properties of peony seed protein isolate

作　　者：李强[1] 罗松明[1] 钟焱 屠瀚超 岳春秀 王丽丽 LI Qiang;LUO Songming;ZHONG Yan;TU Hanchao;YUE Chunxiu;WANG Lili(Food College,Sichuan Agricultural University,Ya＇ an 625000,Sichuan,China)

机构地区：[1]四川农业大学食品学院,四川雅安625000

出　　处：《中国油脂》2018年第8期127-132,共6页China Oils and Fats

摘　　要：采用单因素试验及响应面试验优化盐溶法提取牡丹籽分离蛋白工艺,并测定不同p H下牡丹籽分离蛋白的乳化特性。结果表明:牡丹籽分离蛋白的最佳提取工艺条件为提取时间69 min、提取温度40℃、料液比1∶20、Na Cl浓度1.03 mol/L,在此条件下牡丹籽分离蛋白得率为(23.49±1.21)%,纯度为(90.75±0.87)%;牡丹籽分离蛋白乳液在p H为8时,乳化能力、乳液热稳定性均最高,分别为(85.27±1.23)%和(90.74±1.07)%;乳液在p H 2~5时,形成Pickering乳液,显著增加乳液热稳定性、粒径,改变乳液颜色;乳液p H 8~10,形成O/W型乳液,乳液p H越高,乳化能力、乳液热稳定性越低,乳液粒径越小,乳液颜色越深;乳液中性条件下,粒径较大,热稳定性较低。The extraction of peony seed protein isolate by salt solvent method was optimized by single fac- tor experiment and response surface methodology, and the emulsifying properties of peony seed protein isolate under different pH were determined. The results showed that the optimal extraction conditions of peony seed protein isolate were obtained as follows ： extraction time 69 min, extraction temperature 40℃, ratio of material to liquid 1 ： 20 and NaC1 concentration 1.03 mol/L. Under these conditions, the yield of peony seed protein isolate was （23.49±1.21 ）% , and the purity was （90.75±0.87 ）%. When the pH was 8, the emulsifying capacity and the emulsion thermal stability were the highest, which were （85.27±1.23 ） % and （ 90.74±1.07 ） % respectively. When the emulsion pH was 2 - 5, Picketing emulsion was formed, the thermal stability and particle size of the emulsion increased remarkably, and the color of the emulsion changed. When the emulsion pH was 8 - 10, O/W emulsion was formed and the higher of the emulsion pH, the lower of the emulsifying capacity and emulsion thermal stability, the smaller of the particle size of emulsion, and the darker of the emulsion color. Under the neutral condi- tion. the oarticle size of the emulsion was large.while the thermal stability was lower.

关 键 词：牡丹籽 分离蛋白 盐溶法 乳化特性 PH 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ936.2[轻工技术与工程—食品科学与工程]