椰子分离蛋白制备工艺的研究  

Study on preparation process of coconut protein isolate

作　　者：曾仕林 黄小雪 何东平 胡传荣[1,2] ZENG Shi-lin;HUANG Xiao-xue;HE Dong-ping;HU Chuan-rong(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,Hubei,China;Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain,Wuhan 430023,Hubei,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]国家粮食局粮油资源综合开发工程技术研究中心,湖北武汉430023

出　　处：《粮食与油脂》2019年第6期45-49,共5页Cereals & Oils

摘　　要：采用磷酸盐缓冲溶液法从脱脂椰子粉中提取椰子蛋白,在单因素试验的基础上,通过Plackett-Burman试验和响应面分析法对椰子蛋白提取工艺进行优化,结果表明:最优工艺条件为碱溶时间92 mim、碱溶pH 10.0、酸沉时间116 min、酸沉pH 4.5,在该条件下,椰子分离蛋白提取率为83.18%。The coconut protein was extracted from defatted coconut powder by phosphate buffer solution.Based on the single factor test,the coconut protein extraction process was optimized by Plackett-Burman test and response surface analysis.The results showed that the optimal process conditions were as follows:alkali dissolution time 92 min,alkali solution pH 10.0,acid precipitation time 116 min,acid precipitation pH 4.5,and the extraction rate of coconut protein isolate was 83.18%under these conditions.

关 键 词：椰子分离蛋白 制备 工艺 

分 类 号：TS201.2[轻工技术与工程—食品科学]