摘要
以高粱为原料,通过挤压协同淀粉酶法提取高粱蛋白,研究物料水分、挤压温度和淀粉酶活力这3个因素对高粱蛋白提取率和纯度的影响,发现蛋白质提取率和纯度随着物料水分和挤压温度的升高表现出先上升后降低的趋势,在物料水分为19%、挤压温度为150℃有最大值;蛋白质提取率和纯度随着淀粉酶活力的增加而增加,当淀粉酶活力大于2.0 U/g淀粉时,提取率与纯度的变化趋势趋于平缓。在此基础上以蛋白质纯度为指标设计正交实验,得到挤压协同淀粉酶法制备高粱蛋白的最优工艺:挤压温度165℃,物料水分19%,淀粉酶活力2.0 U/g淀粉。此条件下高粱蛋白提取率83.20%,纯度79.23%。氨基酸分析和营养评价显示,本实验制备的高粱蛋白具有良好的氨基酸平衡和较高的氨基酸利用率。SDS-PAGE凝胶电泳显示,此法提取的高粱蛋白包含醇溶蛋白和谷蛋白。
Sorghum was taken as raw material in the present study. The sorghum protein was prepared by extrusion-amylase synergistic method. The effects of moisture, extrusion temperature and amylase activity on the extraction yield and purity of sorghum were investigated. With the increase of moisture or extrusion temperature, the extraction yield and purity first increased and then decreased. With the increase of amylase activity, the extraction yield and purity increased, when amylase activity above 2.0 U/g starch, the trend of increase became gently. On this basis, taking purity as indicator value, the orthogonal experiment was used to optimize the process conditions. The results showed that the optimum conditions were as follows: extrusion temperature was 165 ℃, moisture was 19%, amylase activity was 2.0 U/g starch, and the extraction ratio and purity of sorghum protein was 83.20% and 79.23%, respectively. Amino acid composition and nutrition evaluation indicated that the sorghum protein prepared by this experiment had good amino acid balance and high utilization rate of amino acid. SDS-PAGE analysis show extrusion-amylase synergistic method can extract kafirin and glutelin in sorghum.
作者
周剑敏
尹方平
于晨
汤晓智
Zhou Jianmin;Yin Fangping;Yu Chen;Tang Xiaozhi(College of Food Science and Engineering,Collaborative Innovation Center for Modern Grain Circulation and Safety,Key Laboratory of Grains and oils Quality Control and Processing,Nanjing University of Finance and Economics,Nanjing 210023)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2019年第12期34-40,共7页
Journal of the Chinese Cereals and Oils Association
基金
江苏高校优势学科建设工程资助(苏政办发[2018]87号)
关键词
挤压
淀粉酶
高粱蛋白
营养分析
亚基分析
extrusion
amylase
sorghum protein
nutrition evaluation
subgroup analysis
