复合酶法提取花生蛋白的工艺优化及性能评估  

Process Optimization and Functional Determination of Peanut Protein by Complex Enzymatic Extraction

作　　者：高凤 马赫 张文玉 刘常金[1] GAO Feng;MA He;ZHANG Wen-yu;LIU Chang-jin(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《粮油食品科技》2023年第4期69-77,共9页Science and Technology of Cereals,Oils and Foods

基　　金：天津市科技计划项目(19YFZCSN00560)。

摘　　要：采用多种酶对花生进行分步水解制备蛋白粉。以花生为原料,蛋白提取率为响应值,酶添加量、温度、pH为实验因素,采用响应面建立数据模型,优化提取工艺,并将该条件下制备的蛋白粉和水提法、单一酶提取法制备样品与市售蛋白进行功能性对比,研究复合酶提取蛋白粉的粒径分布、溶解性、乳化性、表面疏水性的变化。结果表明:复合酶的最优酶解条件为酶添加量1.8%、反应温度55℃、适宜pH9.2,在此条件下蛋白提取率达到89.21%。复合酶制备的蛋白粉粒径分布均匀,颗粒物更小,蛋白溶解性和乳化性都显著提高。Peanuts were hydrolyzed step by step with various enzymes to prepare protein powder.Using peanuts as raw materials,protein extraction rate response value,enzyme addition amount,temperature,and pH as experimental factors,were used to establish a data model to optimize the extraction process with response surface.The protein powder prepared under this condition was compared with the protein powder prepared by water extraction method,single enzyme extraction method and commercially available protein.The particle size distribution,solubility,emulsification and surface hydrophobicity of protein powder extracted by compound enzyme were studied.The results showed that the optimal enzymatic hydrolysis conditions of the complex enzyme were 1.8%enzyme addition,55℃reaction temperature,and pH 9.2.Under these conditions,the protein extraction rate reached 89.21%.The particle size distribution of the protein powder prepared by the complex enzymes was uniform,and the particles were smaller,indicating that the protein solubility and emulsification were significantly improved.

关 键 词：水酶法 微观结构 溶解性 乳化特性 表面疏水性 

分 类 号：TS201.1[轻工技术与工程—食品科学] S-3[轻工技术与工程—食品科学与工程]