葵花蛋白的提取及在食品中的应用  

Extraction of sunflower protein and its application in food

作　　者：王立新 倪元颖 安效卓 

机构地区：[1]北京食品工业研究所

出　　处：《食品工业科技》1992年第2期7-11,6,共6页Science and Technology of Food Industry

摘　　要：本文对影响从葵花粕中提取葵花旦白的诸多因子逐一进行了探讨,通过试验确定了最佳温度、时间、pH值、粕溶比、溶剂种类、溶剂浓度,以达到蛋白最高提取率,并首次采用超滤技术去除葵花蛋白中的多酚化合物——绿原酸。采用取水洗、喷雾干燥技术提纯蛋白制得淡黄色葵花蛋白粉。采用上述工艺,蛋白提取率达到51.2％,绿原酸去除95％,纯蛋白含量90％,蛋白颜色为淡黄色,将此种葵花蛋白添加到冰淇淋、午餐肉中,提高了其营养价值,降低了成本。In this paper, fators which influenced the extraction of sun- flower protein from sunflower flake were discussed The optimum conditions, such as temperature, time, PH, ratio of flake to solution, solution and solution concentration were determined, in order to gain the peak yield of protein. And superfilting technique was used first time to remove chlorogenic acid from sunflower protein. Light yellow sunflower protein powder was manufactured by water washing and spray drying technigue to purify protein. The yield of protein was 51.20%, removed chlorogenie acid 95%, pure protein 90% and protein color was light yellow. Adding this protein to ice-cream and pork luncheon meat, the nutrition value of them raised,but the cost decreased.

关 键 词：葵花蛋白 提取 食品添加剂 

分 类 号：TS202[轻工技术与工程—食品科学]