花生蛋白粉的成分测定及其性质  

Determination and Properties of Peanut Protein Powder

作　　者：穆静 于小磊 MU Jing;YU Xiaolei(College of Food Science and Engineering,Jinzhou Medical University,Jinzhou 121000)

机构地区：[1]锦州医科大学食品科学与工程学院,锦州121000

出　　处：《食品工业》2021年第7期163-168,共6页The Food Industry

基　　金：辽宁省教育厅课题(JYTFUDF201744)。

摘　　要：该试验旨在对花生蛋白粉成分及其性质进行研究。采用凯氏定氮法、索氏提取法、干燥法对花生蛋白粉中的蛋白质、脂肪、水分进行测定,探讨不同蛋白浓度、pH、温度、离子强度与蛋白质的乳化性、乳化稳定性、吸油性的关系。结果显示,花生蛋白粉蛋白质质量分数为53.14%,脂肪质量分数为5.50%,花生蛋白粉水分质量分数为7.396%。当蛋白粉质量分数为0.5%时,蛋白质乳化能力和乳化稳定性增幅最大;当温度高于70℃时,花生蛋白质吸油性增幅显著,泡沫稳定性在pH 5时表现出最大的稳定性。The components and properties of peanut protein powder were studied. The protein, fat and moisture in peanut protein powder were determined by Kjeldahl method, Soxhlet extraction method and drying method. The relationship about protein concentration, pH, temperature, ionic strength and emulsifying stability and oil absorption of protein was discussed. The results showed that the protein content, fat content and moisture content of peanut protein powder were 53.14%, 5.50% and 7.396%, respectively. When the protein concentration was 0.5%, the emulsifying capacity and emulsion stability increased the most. When the temperature was higher than 70 ℃, the peanut protein increased significantly, and the foam stability showed the greatest stability at pH 5.

关 键 词：花生蛋白粉 乳化性 乳化稳定性 吸油性 

分 类 号：TS207.3[轻工技术与工程—食品科学]