核桃品种及加工方式对其蛋白质制品特性的影响  

Effect of walnut varieties and processing methods on the properties of their protein products

作　　者：谈亚丽 熊蓉 黄蓉 李啸 杨华 高梦祥 TAN Ya-li;XIONG Rong;HUANG Rong;LI Xiao;YANG Hua;GAO Meng-xiang(College of Agriculture,Changjiang University,Jingzhou 434025,Hubei,China;National Key Laboratory of Agricultural Microbial Resources Exploitation and Utilization,Yichang 443000,Hubei,China;Angel Biotechnology Co.,Ltd.,Yichang 443000,Hubei,China;Hubei Anqi Qugu Biotechnology Co.,Ltd.,Yichang 443000,Hubei,China)

机构地区：[1]长江大学农学院,湖北荆州434025 [2]农业微生物资源发掘与利用全国重点实验室,湖北宜昌443000 [3]安琪生物科技有限公司,湖北宜昌443000 [4]湖北安琪屈姑生物科技有限公司,湖北宜昌443000

出　　处：《粮食与油脂》2025年第3期130-135,148,共7页Cereals & Oils

基　　金：2023年度湖北省级制造业高质量发展专项项目特色农产品精深加工与绿色化生产技术。

摘　　要：为探究不同核桃品种及加工方式对其蛋白质品质的影响,以我国新疆、云南、四川共计8个代表性核桃品种为研究对象,对其营养特性、加工性能进行综合评价,以确定适宜蛋白质加工的核桃品种,再采用酸沉法、碱提酸沉法制备核桃蛋白,以蛋白质得率、色度、分散性等应用特性为指标进行综合评价,以确定最优核桃蛋白。结果显示:不同品种核桃的营养特性、加工性能存在明显差异,其中漾濞大泡、三台核桃综合评分较高,为适合加工核桃蛋白的品种。对比核桃分离蛋白、分离浓缩蛋白的制备工艺,确定最优核桃蛋白为漾濞大泡分离浓缩蛋白,其综合评分为62.26。In order to explore the effects of different walnut varieties and processing methods on quality of their protein,a total of 8 representative walnut varieties from Xinjiang,Yunnan and Sichuan were taken as research objects,and their nutritional properties and processing performance were comprehensively evaluated to determine the walnut varieties suitable for protein processing,and then walnut protein was prepared by acid precipitation method and alkali extraction-acid precipitation method.The optimal walnut protein was determined by using comprehensive evaluation of application properties such as protein yield,chroma and dispersibility as indexes.The results showed that the nutritional properties and processing performance of different walnut varieties were obviously different,and Yangbidapao and Santai walnuts were the most suitable varieties for processing walnut protein with high comprehensive scores.Compared with the preparation techniques of isolated protein and isolated concentrate protein,the best walnut protein was Yangbidapao isolated concentrate protein,with comprehensive score of 62.26.

关 键 词：核桃品种 核桃蛋白 应用特性 综合评分 

分 类 号：TS201.1[轻工技术与工程—食品科学]