冷榨花生粉中蛋白质的超声波辅助提取试验研究  

Ultrasound-assisted Extraction Experiment of Protein from Cold-pressed Peanut Powder

作　　者：夏潇潇[1] 湛琴琴 姜明敏 王飞 XIA Xiao-xiao;ZHAN Qin-qin;JIANG Ming-min(Department of Biology & Environmental Engineering,Hefei University,Hefei,Anhui 230601)

机构地区：[1]合肥学院生物与环境工程系,安徽合肥230601 [2]安徽徽之润食品股份有限公司,安徽淮南237000

出　　处：《安徽农业科学》2019年第16期220-222,共3页Journal of Anhui Agricultural Sciences

基　　金：安徽高校自然科学研究重点项目(KJ2017A546)

摘　　要：以冷榨花生粉为原料,使用超声波辅助Tris-HCl溶液提取冷榨花生粉中的蛋白质,考察液料比、超声时间、超声频率和提取温度对花生蛋白提取率的影响。单因素试验和正交试验结果表明,当液料比为50∶1、超声时间为20min、超声频率为70kHz、提取温度为40℃时,冷榨花生粉中蛋白质的提取率可达87.22%。Cold-pressed peanut powder was used as raw material to extract protein with Tris-HCl solution assisted by ultrasound.The effects of liquid-to-material ratio,ultrasonic time,ultrasonic frequency and temperature on the extraction rate of peanut protein were investigated. The results of single factor experiment and orthogonal experiment showed that the extraction rate of protein in cold-pressed peanut powder could reach 87.22% when the liquid-to-material ratio was 50 ∶1,the ultrasonic time was 20 min,the ultrasonic frequency was 70 kHz and the extraction temperature was 40 ℃.

关 键 词：冷榨花生粉 超声波 蛋白 提取率 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]