冷榨与温榨花生蛋白粉功能特性的比较  

Comparison of Functional Properties of Cold Pressed and Warm Pressed Peanut Protein Powder

作　　者：汪发明 张贞炜 孙玉鼎 曹月刚 贾利蓉[1] WANG Faming;ZHANG Zhenwei;SUN Yuding;CAO Yuegang;JIA Lirong(College of Biomass Science and Engineering,Sichuan University,Chengdu 610000,China;Rushan Jinguo Food Co.,Ltd.,Weihai 264500,China;Qingdao Research Institute of Sichuan University,Qingdao 266228,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610000 [2]乳山市金果食品股份有限公司,山东威海264500 [3]四川大学青岛研究院,山东青岛266228

出　　处：《食品科技》2024年第3期147-154,共8页Food Science and Technology

基　　金：四川大学青岛研究院“8122计划”项目(21GZ30201)。

摘　　要：对比研究冷榨和温榨对花生蛋白粉物理化学特性的影响。用压榨温度60℃和80℃对花生进行压榨制备花生蛋白粉,分析2种花生蛋白粉的物理化学特性,包括溶解度、乳化性、起泡性、持水性、持油性;分别采用马尔文Zeta电位仪、色度色差仪分析2种蛋白粉的电势、粒径和色度,采用质构仪测定其制备的豆干的质构特性。结果发现,冷榨花生蛋白粉的溶解性、起泡性和起泡稳定性较好,而温榨花生蛋白粉的乳化稳定性和持水性较好;冷榨花生蛋白粉的白度高于温榨花生蛋白粉;在pH6~7时,温榨花生蛋白粉溶液Zeta电势的稳定性显著高于冷榨花生蛋白粉,而在长期储存方面冷榨花生蛋白粉溶液优于温榨花生蛋白粉溶液,冷榨花生蛋白粉的粒径分布更均匀;冷榨花生蛋白粉制备的豆干硬度显著高于温榨花生蛋白粉豆干,高于大豆分离蛋白豆干。实验结果为花生蛋白粉的应用奠定了理论基础。The effects of cold pressing and warm pressing on the physical and chemical properties of peanut protein powder were studied.Peanut protein powder was prepared by pressing peanut at 60℃and 80℃,and the physical and chemical properties of the two kinds of peanut protein powder were analyzed,including solubility,emulsification,foaming,water retention and oil retention.The electrical potential,particle size and colorimetry of two kinds of peanut protein powder were analyzed by Malvern Zeta potentiometer and chromaticity colorimeter respectively,and the texture characteristics of dried bean curd by the two powders were determined by texture analyzer.The results showed that the cold pressed peanut protein powder had better solubility,foaming property and foaming stability,while the warm pressed peanut protein powder had better emulsification stability and water retention.The whiteness of cold-pressed peanut protein powder was higher than that of warm-pressed peanut protein powder.Between pH 6 and pH 7,the Zeta potential stability of warm pressed peanut protein powder solution was significantly higher than that of cold pressed peanut protein powder,cold-pressed peanut protein powder solution was superior to warm-pressed peanut protein powder solution in long-term storage and the particle size distribution of cold pressed peanut protein powder was more uniform.The hardness of dried bean curd prepared by cold-pressed peanut protein powder was significantly higher than that prepared by warm-pressed peanut protein powder,higher than soy protein isolate dried bean curd.The experimental results laid a theoretical foundation for the application of peanut protein powder.

关 键 词：花生蛋白粉 功能特性 色度 Zeta电势 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]