超声辅助碱法提取豆粕蛋白工艺优化及其功能特性  

Optimization of ultrasonic-assisted alkali extraction process for soybean meal protein and its functional characteristics

作　　者：刘小红 田星慧 周雨琪 汪凤仙 沈峻峰 胡婷 LIU Xiao-hong;TIAN Xing-hui;ZHOU Yu-qi;WANG Feng-xian;SHEN Jun-feng;HU Ting(College of Biology and Agricultural Resources,Huanggang Normal University,Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization,Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains,Huanggang 438000,Hubei,China)

机构地区：[1]黄冈师范学院生物与农业资源学院,经济林木种质改良与资源综合利用湖北省重点实验室,大别山特色资源开发湖北省协同创新中心,湖北黄冈438000

出　　处：《粮食与油脂》2023年第7期119-123,133,共6页Cereals & Oils

基　　金：湖北省教育厅科学研究计划指导小组项目(B2020166)。

摘　　要：以大豆加工副产物豆粕为原料,采用超声辅助碱法提取豆粕蛋白,在单因素试验的基础上,通过响应面法确定豆粕蛋白的最佳提取条件,并对其持水性、乳化性、起泡性、溶解性进行研究。结果表明:豆粕蛋白的最佳提取条件为超声时间30 min、超声功率572 W、料液比1∶25(g/mL)、提取温度50℃。在此条件下豆粕蛋白提取率达51.70%±0.12%,豆粕蛋白的溶解性为27.03%±0.67%,持水性(WHC)为3.35%±0.22%,乳化活性指数(EAI)为(14.96±0.48)m2/g,乳化稳定性指数(ESI)为(19.38±0.3) min,起泡能力(FC)为52.93%±0.71%,泡沫稳定性(FS)为67.9%±0.79%,表明其具有良好的功能特性。Using soybean meal,a by-product of soybean processing,as raw material,soybean meal protein was extracted by ultrasonic-assisted alkaline method.On the basis of single factor experiments,the optimal extraction conditions for soybean meal protein were determined by response surface methodology,and its water holding capacity,emulsifying ability,foaming ability,and solubility were studied.The results showed that the optimal extraction conditions for soybean meal protein were as follows:ultrasound time 30 min,ultrasound power 572 W,solid-liquid ratio 1:25(g/mL),and extraction temperature 50℃.Under these conditions,the extraction rate of soybean meal protein was 51.70%±0.12%,the solubility of soybean meal protein was 27.03%±0.67%,the water holding capacity(WHC)was 3.35%±0.22%,the emulsifying activity index(EAI)was(14.96±0.48)m^(2)/g,the emulsifying stability index(ESI)was(19.38±0.3)min,the foaming capacity(FC)was 52.93%±0.71%,and the foam stability(FS)was 67.9%±0.79%,indicating the soybean meal protein had good functional characteristics.

关 键 词：豆粕蛋白 超声波 响应面法 提取率 功能特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]