U-M-I协同强化花生蛋白质溶解工艺及表面活性  

U-M-I Synergistic Enhancement of Peanut Protein Dissolution Process and Surface Activity

作　　者：程海涛[1] 申献双[2] CHENG Haitao;SHEN Xianshuang(Department of Applicative Chemistry,Hengshui University,Hengshui 053000;Department of Art,Hengshui University,Hengshui 053000)

机构地区：[1]衡水学院化工学院,衡水053000 [2]衡水学院美术学院,衡水053000

出　　处：《食品工业》2020年第11期24-28,共5页The Food Industry

基　　金：2018年河北省高等学校科学研究项目(Z2018027);2018年衡水学院校级课题(2018LX17);衡水学院校级课题(2020ZR02)。

摘　　要：以深州鲁花浓香花生油有限公司榨油后花生蛋白为研究对象,利用U-M-I协同强化花生蛋白质溶解工艺,同时根据U-M-I协同强化原理设计U-M-I协同强化设备示意图。通过单因素试验和响应面试验优化提取工艺。U-M-I协同强化花生蛋白质溶解工艺,优化工艺条件为:超声功率400 W,U-M-I协同强化压力0.12 MPa,U-M-I协同强化温度57℃,U-M-I协同强化时间14 min,U-M-I协同强化转速2300 r/min。在此优化条件下溶解度为76.24×10^-2 g/100 g,实际3次平行验证试验结果表明,响应面优化得到的数学模型相对误差仅0.01%,模型高效可用。U-M-I协同强化花生蛋白水溶液表现出优良表面活性性能。Taking the peanut protein extracted from the oil of Shenzhou Luhua Lunxiang Peanut Oil Co.,Ltd.as the research object,U-M-I synergistically strengthens the peanut protein solubilization process.A schematic diagram of the U-M-I synergistic strengthening equipment was designed based on the U-M-I synergistic strengthening principle.The extraction process was optimized by single factor test and response surface test.U-M-I synergistically strengthens the peanut protein solubilization process.The optimized process conditions are as follows:ultrasonic power 400 W,U-M-I synergistic strengthening pressure 0.12 MPa,U-M-I synergistic strengthening temperature 57℃,U-M-I synergistic strengthening time 14 min,and U-M-I synergistic strengthening speed 2300 r/min.Under the optimized condition,the solubility was 76.24×10^-2 g/100 g.The results of the actual three parallel verification experiments showed that the relative error of the mathematical model obtained by response surface optimization was only 0.01%,and the model was efficient and usable.U-M-I synergistically strengthened peanut protein aqueous solution showed excellent surface activity.

关 键 词：U-M-I协同强化 花生蛋白 溶解度 

分 类 号：TS201.21[轻工技术与工程—食品科学]