脱壳处理对火麻蛋白提取、功能特性和消化性的影响  

Effects of Hulling Treatment on Extraction,Functional Properties and Digestibility of Hemp Protein

作　　者：伍圣文 贾成刚 崔春[1] WU Shengwen;JIA Chenggang;CUI Chun(College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;Guilin Sanjin Pharmaceutical Co Ltd, Guiling 541004, China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640 [2]桂林三金药业股份有限公司,广西桂林541004

出　　处：《食品科学技术学报》2021年第4期87-94,共8页Journal of Food Science and Technology

基　　金：国家自然科学基金资助项目(31201416)。

摘　　要：以火麻仁粕和未脱壳火麻籽粕为原料,研究了脱壳处理对火麻蛋白回收率、色泽、溶解度、持水性、持油性、乳化性及乳化稳定性、起泡性及起泡稳定性和消化性的影响。结果表明:从脱壳处理后的火麻仁粕中提取的火麻仁蛋白在蛋白质回收率(83.90%±0.69%)、蛋白质质量分数(88.56%±0.65%)和色泽上都显著(P<0.05)优于从未脱壳火麻籽粕中提取的火麻蛋白的蛋白质回收率(45.88%±0.51%)、蛋白质质量分数(81.97%±0.81%)和色泽。脱壳处理不改变火麻蛋白的溶解度曲线和氨基酸组成,但火麻仁蛋白的功能特性都优于未脱壳火麻蛋白。经过体外模拟消化后,火麻仁蛋白消化率达到92.66%±0.23%,显著(P<0.05)高于未脱壳火麻蛋白的消化率(78.93%±1.12%)。研究表明,脱壳处理可作为从火麻籽粕中提取高品质火麻蛋白的一种必要手段。Using hemp seed meal and unhulled hemp seed meal as raw materials,the effects of hulling treatment on the protein recovery,color,solubility,water holding capacity,oil holding capacity,emulsifying capacity,emulsifying stability,foaming capacity,foaming stability and digestibility of hemp protein were studied.The results showed that the protein recovery(83.90%±0.69%),protein mass fraction(88.56%±0.65%)and color of hemp protein extracted from hulled hemp seed meal were much preceded(P<0.05)than the protein recovery(45.88%±0.51%),protein mass fraction(81.97%±0.81%)and color of hemp protein extracted from unhulled hemp seed meal.The solubility curve and amino acid composition of hemp protein were not changed by hulling treatment.However,the functional properties of hemp seed protein were better than that of unhulled hemp protein.After simulation digestion in vitro,the digestibility of hemp seed protein reached 92.66%±0.23%,which was significantly(P<0.05)higher than that of the unhulled hemp protein(78.93%±1.12%).This study indicated that the hulling treatment might be a necessary method for extracting high-quality hemp protein from hemp seed meal.

关 键 词：脱壳处理 火麻蛋白 提取 功能特性 消化性 

分 类 号：TS209[轻工技术与工程—食品科学]