花生水剂法制油工艺中蛋白质的结构特征研究  

Structural characterization of proteins in aqueous extraction of peanut oil

作　　者：贾琪琪 章绍兵[1] 李端 JIA Qiqi;ZHANG Shaobing;LI Duan(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国油脂》2025年第2期63-70,共8页China Oils and Fats

基　　金：国家自然科学基金(U21A20270)。

摘　　要：为降低花生水剂法制油过程中固相的残油率与残蛋白率,以河南省主要花生栽培品种(豫花37、豫花9326和远杂6号)为研究对象进行水剂法制油,通过分析亚基组成、内源荧光光谱、表面疏水性、粒径、Zeta电位、三相接触角与聚集作用力等表征固相和水相中花生蛋白的结构特征。结果表明:在pH10条件下,未脱皮花生豫花37的总固相残油率最低(5.73%),而残蛋白率(15.37%)与其他2个品种无显著差异;水剂法所得固相中含有较多可溶性蛋白,其亚基组成和水相蛋白相似,但前者的内源荧光强度、表面疏水性和三相接触角显著高于后者,表明固相可溶性蛋白结合油脂的能力更强;与水相蛋白相比,固相可溶性蛋白的平均粒径和Zeta电位绝对值更低;针对固相可溶性蛋白结合油脂能力强和携带电荷少的结构特点,进一步提高提取体系pH,发现当pH为11.0时,脱皮豫花37的总固相残油率和残蛋白率分别降至3.44%和11.86%。综上,可通过提高提取体系pH降低花生水剂法制油的固相残油率和残蛋白率。In order to reduce residual oil rate and residual protein rate of solid-phase in the aqueous extraction of peanut oil,the main peanut cultivars(Yuhua 37,Yuhua 9326,and Yuanza 6)in Henan Province were used as the objects of the aqueous extraction,and the structural characteristics of peanut proteins in the solid-and aqueous-phases were characterized through determination of the subunit compositions,endogenous fluorescence spectra,surface hydrophobicity,particle sizes,Zeta potentials,three-phase contact angles and aggregation forces,etc.The results showed that at pH 10,the unpeeled Yuhua 37 had the lowest solid-phase residual oil rate(5.73%),while the residual protein rate(15.37%)was not significantly different from that of the other 2 cultivars.The solid-phase obtained by the aqueous extraction contained more soluble proteins with similar subunit compositions to the aqueous-phase proteins,but the endogenous fluorescence intensity,surface hydrophobicity and three-phase contact angles of solid-phase soluble proteins were significantly higher than those of aqueous-phase proteins,implying that the solid-phase soluble proteins had a stronger ability to bind peanut oil.Solid-phase soluble proteins had lower mean particle sizes and absolute Zeta potentials than aqueous-phase proteins.To address the structural characteristics of solid-phase soluble proteins,which had a strong ability to bind oil and carried less charges,the pH of the extraction system was increased,and it was found that the residual oil rate and residual protein rate of the solid-phase of the peeled Yuhua 37 were reduced to 3.44% and 11.86%,respectively,when the pH was 11.In summary,increasing the pH of the extraction system can reduce the solid-phase residual oil rate and residual protein rate in the aqueous extraction process of peanut oil.

关 键 词：水剂法 花生蛋白 制油 分子结构 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程] O656.4[轻工技术与工程—食品科学与工程]