豌豆蛋白质提取工艺优化及其乳化性和起泡性研究  

Study on process optimization for the extraction of pea protein and its emulsification and foaming activity

作　　者：戴媛 冷进松 陆红佳[1] DAI Yuan;LENG Jin-song;LU Hong-jia(College of Landscape Architecture and Life Science/Institute of Special Plants,Chongqing University of Arts and Sciences,Chongqing402160,China)

机构地区：[1]重庆文理学院园林与生命科学学院/特色植物研究院,重庆402160

出　　处：《湖北农业科学》2021年第8期134-140,共7页Hubei Agricultural Sciences

基　　金：重庆市教委科学技术研究项目(KJQN201901336);重庆文理学院校级科研课题引进人才专项(2017RLX37)。

摘　　要：以干豌豆(Pisum sativum Linn)作为研究对象,研磨成粉,水作为溶剂提取豌豆粉中的蛋白质,采用响应面法优化提取工艺条件并测定提取产物的乳化性和起泡性。在试验研究范围内,最佳提取工艺条件为料液比为1∶30(g∶mL),酶选择碱性蛋白酶,提取时间为50 min,超声波功率为150 W。在此工艺条件下,豌豆蛋白质提取率高达95.64%。其乳化性和起泡性测定结果表明,乳化活性11.27 mL/g,乳化稳定性36.96 min,起泡活性86.25%,泡沫稳定性33.33%。因此,优化的提取工艺合理、可行,豌豆蛋白质具有较好的乳化活性和乳化稳定性以及较好的起泡活性和泡沫稳定性。Dry peas were used as research objects,which was ground into powder,and water was used as solvent to extract protein from pea flour.The extraction conditions were optimized using response surface analysis and the emulsification and foaming activity of the extracted products was determined.The results of the optimum extraction conditions within the scope of experimental research were as follows,the ratio of raw material to water 1∶30(g∶mL),the type of enzyme alkali protease,extraction time 50 minutes,ultrasonic power 150 W.Under these conditions,the extraction rate of pea protein was up to 95.64%.The results of emulsification and foaming activity were as follows,emulsion activity 11.27 mL/g,emulsion stability 36.96 min,foaming activity 86.25%,foam stability 33.33%.Therefore,the optimization of pea protein extraction process technology was reasonable and feasible,and pea protein has stronger emulsification activity and emulsification stability,as well as stronger foaming activity and foam stability.

关 键 词：豌豆(Pisum sativum Linn)蛋白质 提取工艺 响应面法 乳化性 起泡性 

分 类 号：S643.3[农业科学—蔬菜学] TS201.1[农业科学—园艺学]