作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院食物蛋白工程研究中心

出　　处： 《食品与发酵工业》 2011年第9期151-156,共6页

摘　　要： 以高温粕为原料,研究了胶体磨、微射流、喷射蒸煮和酶预处理等技术对提取花生高温粕中花生蛋白的提取率的影响,并对不同方法提取的蛋白进行了得率、纯度、氮溶指数进行了比较,并对其结构和功能性质进行了分析。研究发现通过喷射蒸煮提取的花生分离蛋白的得率为37.56%,氮溶指数可达82.5%,溶解度、乳化性也明显提高。花生分离蛋白经喷射蒸煮处理后完全变性,产生可溶性聚集体,粒径变大,表面疏水性明显增大。 High-temperature peanut meal were used as raw materials. Colloid mill, microfluidization and enzyme pretreatment were compared on the effect of extracting protein yield from high temperature denatured peanut meal. The peanut protein isolate were analyzed by protein yield, protein purity, NSI, and its structure and functional properties. The results showed that jet cooking had 37.56% of protein yield and 82.5% of NSI; solubility and emulsification also improved significantly. After jet cooking, peanut protein isolate was completely denatured, soluble aggregation were produced and particle size became bigger; the hydrophobicity surface increased obviously.

关 键 词： 花生分离蛋白 喷射蒸煮 微射流 胶体磨

领　　域： [轻工技术与工程] [轻工技术与工程]