豌豆蛋白酶解加工工艺优化及其生物活性研究  

Optimization of Enzymatic Hydrolysis Processing Technology of Pea Protein and Study on Its Bioactivity

作　　者：汲臣明[1] 王士岩 李琴[1] 王倩 JI Chen-ming;WANG Shi-yan;LI Qin;WANG Qian(Jiangsu Food&Pharmaceutical Science College,Huai'an 223001,China;Huaiyin Institute of Technology,Huai'an 223003,China)

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223001 [2]淮阴工学院,江苏淮安223003

出　　处：《中国调味品》2024年第7期86-89,共4页China Condiment

基　　金：2021年江苏高校“青蓝工程”优秀青年骨干教师培养项目(苏教师函[2021]11号);食品检验检测技术国家级职业教育教师教学创新团队课题(ZI2021070104)。

摘　　要：豌豆是重要的豆类栽培作物,蛋白质含量较高,是植物蛋白的主要来源之一,但目前大部分豌豆用于制作淀粉,副产物中的豌豆蛋白提取率较低,常常被用于制作饲料或作为生产废料,使得大量豌豆资源被浪费。该研究基于此,通过单因素试验和正交试验对豌豆蛋白酶解工艺进行研究和优化,结果表明,豌豆蛋白最佳酶解工艺为物料含水量30%、温度70℃、模具孔径8 mm和螺杆转速190 r/min,此时豌豆蛋白水解度为38.58%。另外,研究豌豆蛋白酶解后得到的水解物的生物活性功效,发现其具有明显的抗疲劳功效。Pea is an important cultivated bean crop with high protein content and is one of the main sources of plant protein.However,most peas are used to make starch currently,and the extraction rate of pea protein from by-products is lower,and they are often used to make feed or as production waste,resulting in a large amount of pea resources being wasted.Based on this,the hydrolysis process of pea protein is studied and optimized through single factor test and orthogonal test.The results show that the optimal hydrolysis process of pea protein is the moisture content of material of 30%,the temperature of 70℃,the mold aperture of 8 mm and screw rotation speed of 190 r/min.At this time,the hydrolysis degree of pea protein is 38.58%.In addition,the bioactive effect of pea protein hydrolysate is studied,and it is found that it has obvious anti-fatigue effect.

关 键 词：豌豆蛋白 单因素试验 正交试验 提取工艺 

分 类 号：TS201.21[轻工技术与工程—食品科学]