不同提取方法及因素对亚麻蛋白功能性质的影响  

Effect of different extraction methods and factors on functional properties of flax protein

作　　者：吴兴雨 姚玥 孙丰梅[1,2] WU Xingyu;YAO Yue;SUN Fengmei(Department of Food Science and Technology,Hebei North University,Zhangjiakou 075000,China;Hebei Key Laboratory of Quality&Safety Analysis-Testing for Agro-Products and Food,Zhangjiakou 075000,China)

机构地区：[1]河北北方学院食品科学系,河北张家口075000 [2]河北省农产品食品质量安全分析检测重点实验室,河北张家口075000

出　　处：《中国酿造》2020年第11期192-198,共7页China Brewing

基　　金：河北省科技厅项目(18227132D);河北省教育厅项目(ZD2017205)。

摘　　要：该研究利用双酶复合酶解法和碱溶酸沉法从亚麻籽饼粕中提取亚麻蛋白,探究两种提取方法及不同因素对亚麻蛋白功能性质的影响。结果表明,双酶复合酶解法提取的亚麻蛋白功能性质较碱溶酸沉法更优,且不同因素对亚麻蛋白功能性质具有一定的影响。双酶复合酶解法提取的亚麻蛋白的等电点为4.4,且当pH值11、温度60℃、亚麻蛋白含量3.4%和NaCl浓度1.5 mol/L时,乳化性最佳;当pH值11、温度40℃、亚麻蛋白含量3.4%和NaCl浓度1.5 mol/L,乳化稳定性最佳;当pH值11、温度60℃、亚麻蛋白含量2.8%和NaCl浓度1.0 mol/L时,起泡性最佳;当pH值8、温度60℃、亚麻蛋白含量3.4%和NaCl浓度1.0 mol/L时,起泡稳定性最佳;当pH值2、温度20℃、亚麻蛋白含量2.2%和NaCl浓度1.0 mol/L时,黏度最佳。Flax protein was extracted from flaxseed meal by double enzyme complex enzymolysis and alkali-soluble acid-precipitation method.The effects of two extraction methods on the functional properties of flaxseed protein were investigated,and the effects of different factors on the functional properties of flax protein were studied.The results showed that the functional properties of flax protein extracted by double enzyme complex enzymolysis were better than those by alkali-soluble acid-precipitation method,and different factors had certain influence on the functional properties of flax protein.The results showed that the isoelectric point of flax protein extracted by double enzyme complex enzymatic hydrolysis was 4.4.The emulsifying property was the optimal under the condition of pH 11,temperature 60℃,flax protein content 3.4%and NaCl concentration 1.5 mol/L,and the emulsifying stability was the optimal under the condition of pH 11,temperature 40℃,flax protein content 3.4%and NaCl concentration 1.5 mol/L.The foaming ability was the optimal under the condition of pH 11,temperature 60℃,flax protein content 2.8%and NaCl concentration 1.0,and the foaming stability was the optimal under the condition of pH 8,temperature 60℃,flax protein content 3.4%,and NaCl concentration 1.0 mol/L.The viscosity was the optimal under the condition of pH 2,temperature 20℃,flax protein content 2.2%,and NaCl concentration 1.0 mol/L.

关 键 词：亚麻蛋白 碱溶酸沉 双酶复合酶解法 功能性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]