摘要
采用碱提酸沉法从低变性脱脂花生粕中提取花生分离蛋白。探讨了碱提温度、碱提时间、碱提固液比等因素对产品蛋白质含量和得率的影响。通过正交试验优化制备花生分离蛋白的最佳工艺条件为:碱提温度55℃,碱提2次,每次1.5 h,碱提固液比1∶9,碱提pH 9.0,酸沉pH 4.5。在此条件下产品的蛋白质含量为90.87%(N×6.25,干基),得率最高可达38.65%。该产品的氮溶解指数为68.46%,持水性2.3 g/g,吸油性1.3 mL/g,乳化性50.4%,乳化稳定性56.55%。
The alkali-extraction and acid-precipitation process was used to prepare peanut protein isolates from low-denatured defatted peanut meal.The effects of alkali-extraction temperature,time and solid-liquid ratio on the protein content and yield of the product were investigated.Through orthogonal experiments,the optimum conditions were obtained as follows：alkali-extraction temperature 55 ℃,times 2 and once for 1.5 h,solid-liquid ratio 1∶9,alkali-extraction pH 9.0,acid-precipitation pH 4.5.Under these conditions,the product yield was 38.65%,and the protein content was 90.87%（N×6.25,dry）.The nitrogen solubility index of the product was 68.46%,water holding capacity was 2.3 g/g,oil absorping capacity was 1.3 mL/g,emulsion capacity was 50.4%,and the emulsion stability was 56.55%.
出处
《中国油脂》
CAS
CSCD
北大核心
2010年第10期21-24,共4页
China Oils and Fats
基金
湖北省2008年度重大科技专项(ZDN0005)
关键词
花生
碱提酸沉法
分离蛋白
功能特性
peanut
alkali-extraction and acid-precipitation
protein isolates
functional properties
