摘要
通过生物排杂法将花生粕中的淀粉酶解水溶,建立热榨花生粕蛋白生物酶法的制备工艺。以淀粉去除率为考察指标,进行酶解工艺的单因素试验。根据单因素试验结果,选取料液比、时间、酶用量进行三因素三水平的响应面优化,最佳条件为:加酶量0.55%,料液比为1∶8(g/m L),p H 6.0,温度60℃,酶解时间为1.0 h;制备的花生蛋白纯度为81.38%,达到了分离蛋白水平。
A novel preparation method of peanut protein was established by enzymatic hydrolysis of starch in hot pressed meals. Starch removal rate as index, the single factor experiments of enzymatic hydrolysis technology were carried out. Based on above results, the response experiment for three factors （solid-liquid ratio, time, enzyme dosage） and three levels was designed. The optimal conditions were as follows： enzyme dosage of 0.55 %, solid-liquid ratio of 1 ： 8（g/mL）, pH 6.0, 60 ℃, reaction time of 1.0 h. The purity of preparation peanut protein reached 81.38 % as well as that of separation protein.
出处
《食品研究与开发》
CAS
北大核心
2016年第11期80-84,共5页
Food Research and Development
基金
国家"863"计划项目(2013AA102206)
关键词
热榨花生粕
蛋白
酶法制备
淀粉
hot pressed peanut meal
protein
enzymatic preparation
starch
