摘要
研究超滤法浓缩芝麻蛋白提取液的工艺条件及芝麻蛋白的主要功能特性。以膜通量为评价指标,通过单因素实验,探讨了超滤压力、温度、p H和时间对芝麻蛋白提取液膜通量的影响,在此基础上通过正交实验确定超滤浓缩的最佳工艺参数。结果表明,超滤浓缩芝麻蛋白提取液的最佳工艺条件为:超滤压力为0.25MPa,提取液p H为10.0,超滤时间为15min。在此条件下获得的芝麻蛋白具有良好的功能特性,其中乳化性和乳化稳定性及发泡性能显著高于等电点沉淀法制备的芝麻蛋白(p<0.05)。本研究为芝麻蛋白的深入研究和开发利用提供一定的参考。
In this study, ultrafiltration concentration conditions of sesame protein extracting solution and the functional properties of sesame protein were investigated. Membrane flux as evaluation index, ultrafiltration pressure,temperature,pH and ultrafiltration time were studied by single-factor experiments.And then ultrafiltration conditions were optimized by orthogonal array design based on single- factor experiments. The optimized ultrafiltration conditions were found to be 0.25MPa, pH 10.0 and 15min for pressure, pH and ultrafiltration time, respectively.Under these conditions, sesame protein obtained exhibited good functional properties. Emulsifying and foaming capacity and emulsion stability of sesame protein obtained by ultrafiltration were significantly higher than which obtained by isoelectric precipitation.The results of this study provide some useful information for further research and utilization of sesame protein from sesame cake or meal.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第1期244-249,共6页
Science and Technology of Food Industry
基金
安徽高校省级自然科学研究项目(KJ2012Z019)
国家级大学生创新创业训练计划项目(201210363111
201210363153)
安徽省大学生创新创业训练计划项目(AH201310363323
AH201310363334)
关键词
芝麻蛋白
超滤
膜通量
功能特性
sesame protein
ultrafiltration
membrane flux
functional properties
