U-M-F-IOJ复合强化核桃蛋白质溶解工艺及表面活性  

U-M-F-IOJ Compound Strengthening Walnut 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12期141-145,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);河北省高等学校人文社会科学研究项目(SQ172022);2020年河北省人力资源社会保障研究课题一般项目(JRS-2020-1105)。

摘　　要：以太行山核桃为研究对象,利用U-M-F-IOJ复合强化核桃蛋白质溶解工艺,同时根据U-M-F-IOJ复合强化原理设计了U-M-F-IOJ复合强化设备示意图。通过单因素试验和响应面试验优化提取工艺。优化工艺条件为:U-M-F-IOJ复合强化压力0.12 MPa,超声功率400 W,U-M-F-IOJ复合强化转速1600 r/min,U-M-F-IOJ复合强化温度46℃,U-M-F-IOJ复合强化时间18 min。在此优化条件下,溶解度为88.04(10-2 g/100 g)。实际三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十分微小,模型高效可用。U-M-F-IOJ复合强化核桃蛋白水溶液表现出优良表面活性性能。U-M-F-IOJ compound strengthening walnut protein dissolving process was used to study walnuts in the Taihang Mountain,and a schematic diagram of U-M-F-IOJ compound strengthening equipment was designed based on the U-M-F-IOJ compound strengthening principle.The extraction process was optimized by single factor test and response surface test.The optimized process conditions were U-M-F-IOJ compound strengthening pressure 0.12 MPa,ultrasonic power 400 W,U-MF-IOJ compound strengthening speed 1600 r/min,U-M-F-IOJ compound strengthening temperature 46℃,and U-M-F-IOJ compound strengthening time 18 min.Under these optimized conditions,the solubility was 88.04(10-2 g/100 g).The actual three parallel verification test results showed that the relative error of the mathematical model obtained by response surface optimization was very small,and the model was efficient and usable.U-M-F-IOJ composite fortified walnut protein aqueous solution showed excellent surface activity properties.

关 键 词：U-M-F-IOJ复合强化 核桃蛋白 溶解度 

分 类 号：TS201.21[轻工技术与工程—食品科学]