超声波辅助碱溶酸沉法提取藜麦麸皮蛋白及特性  

The Extraction Technology and Characteristics of Wheat Gluten by Ultrasonic-assisted Alkali Acid Sinking

作　　者：孙永杰 赵阳 肖颖 王思妤 SUN Yongjie;ZHAO Yang;XIAO Ying;WANG Siyu(Changchun University of Science and Technology,School of Life Sciences,Changchun 130600)

机构地区：[1]长春科技学院生命科学学院,长春130600

出　　处：《食品工业》2021年第12期31-34,共4页The Food Industry

基　　金：长春科技学院青年启动基金。

摘　　要：以藜麦麸皮为原材料,采用超声波辅助碱溶酸沉法提取藜麦的麸皮蛋白,以麸皮蛋白的最终得率为指标,结合单因素试验和正交试验,对影响麸皮蛋白得率的料液比、超声波提取时间、温度、提取液pH进行优化,并且对藜麦麸皮蛋白的三个特性(起泡性、乳化性、溶解性)进行研究。结果表明:当料液比为1∶25(g/mL),超声波提取时间为45 min,温度为50℃,提取液pH为11.5时,得率最高,为25.75%。乳化性的最大值是69%,乳化稳定性是64%,起泡性最大值是52%,气泡稳定性是37%,溶解度最小值是27%。该试验为将来藜麦麸皮蛋白的开发提供一定的理论依据。Using quinoa bran as raw material and ultrasonic assisted alkali method to extract quinoa bran protein,the final yield of quinoa bran protein was taken as index,combined with single factor experiment and orthogonal experiment,and the ratio of material to liquid,ultrasonic extraction time,temperature and extract pH were optimized.The three characteristics of quinoa bran protein(foaming,emulsifying and solubility)were studied.The results showed when the ratio of the material to the liquid was 1∶25(g/m L),the ultrasonic extraction time was 45 min,the temperature was 50℃,and the pH of the extract was 11.5,the highest yield was 25.75%.The maximum value of emulsification was 69%,the emulsification stability was 64%,the maximum value of bubbly was 52%,the bubble stability was 37%,and the minimum value of solubility was 27%.This experiment provided a theoretical basis for the development of quinoa bran protein in the future.

关 键 词：超声波 碱溶酸沉 藜麦麸皮蛋白 特性 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]