水媒法燕麦分离蛋白的制备  

Preparation of oat protein isolate by aqueous extraction method

作　　者：王妙玲 张彩猛[1] 李兴飞 华欲飞[1] WANG Miaoling;ZHANG Caimeng;LI Xingfei;HUA Yufei(School of Food Science,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2021年第23期164-168,共5页Food and Fermentation Industries

摘　　要：以裸燕麦为原料采用水媒法工艺制备了燕麦分离蛋白(oat protein isolate,OPI)和燕麦浓缩蛋白(oat protein concentrate,OPC)。研究确定了工艺路线为打浆、冷冻、分离去渣以及离心分级。单因素实验表明,当提取pH为8.5,冷冻时长为10 h,离心分级pH为7.2时,所得OPI的蛋白质含量可达92.61%,蛋白质提取率可达42.46%。与此同时,所得OPC的蛋白质含量为65.14%,蛋白质提取率为44.75%。并对OPI与OPC的氨基酸组成进行了分析,结果表明,OPI与OPC的氨基酸组成比较平衡,具有较高的营养价值。Oat protein prepared according to the green concept has a good market prospect.In this study,an aqueous extraction method was used to prepare oat protein isolate(OPI)and oat protein concentrate(OPC)from naked oats.The sample preparation processes were grinding,freezing,slag removal,and centrifugal classification.The results of single-factor experiments showed that the protein content of OPI and the protein extraction rate could reach 92.61%and 42.46%respectively,when the extraction pH at 8.5,the freezing time for 10 h and the centrifugal fractionation pH at 7.2.Simultaneously,the protein content of OPC was 65.14%,and the protein extraction rate was 44.75%.Moreover,the amino acid composition of both OPI and OPC have a relatively balanced amino acid ratio and high nutritional value.

关 键 词：燕麦 燕麦蛋白 水媒法 燕麦分离蛋白 燕麦浓缩蛋白 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]