关键词：
高温花生粕;花生蛋白;蒸汽闪爆;碱溶酸沉
摘 要：
以高温花生粕为研究对象,研究了蒸汽闪爆结合碱溶酸沉法提取花生蛋白质的工艺及其产品的功能性质.通过单因素实验和正交实验确定优化的工艺条件为:高温花生粕首先用0_3%的稀硫酸在60℃条件下搅拌浸泡2h;用清水洗去表面稀酸后沥干再进行蒸汽闪爆处理,条件为:爆破压力1.6MPa、维压时间5min;最后采用碱溶酸沉法提取蛋白质,条件为:温度60qC、pH9.5、料水比1:12(g/mL)、浸提时间为2h.在此工艺条件下,高温花生粕中蛋白质的提取率达:到52.6%,比传统碱溶酸沉工艺提高了10.8%,且所得蛋白质产品的持水性、乳化性、起泡性和起泡稳定性有了显著提高,分别增强了67.1%、141.0%、131.3%和107.4%.蒸汽闪爆技术结合碱溶酸沉法适用于从高温花生粕中提取蛋白质,不仅可以提高蛋白质的提取率,而且能够改善产品的功能性质.
译 名：
Extraction of protein from high-temperature peanut meal using combination process with steam flash-explosion, alkaline-extraction and acid-precipitation
关键词：
high-temperature peanut meal%peanut protein% steam flash-explosion% alkaline-extraction and acid- precipitation
摘 要：
A combined process with steam flash-explosion,alkaline-extraction and acid-precipitation was used to extract protein from high-temperature peanut meal. Through single factor and orthogonal test,the optimum conditions were figured out. Firstly,the high-temperature peanut meal was soaked in 0.3% sulfuric acid solution at 60℃ for 2h,then drained it and washed with water to remove the acid solution remained in the surface of the meal. The pretreated meal was treated with steam flash-explosion at 1.6MPa for 5min. The protein in the steam flash-exploded meal was extracted by alkaline-extraction and acid-precipitation process. The optimal condition for alkaline-extraction was solid to water ratio= 1:12(g/mL), pH9.5,60;C and 2h. Under these conditions,the protein extraction rate reached 52.6% ,which was 10.8% higher than conventional alkaline extraction and acid-precipitation process. The water holding capacity,emulsifying activity index,foaming capacity and foaming stability of the protein extracted using this combined process were significantly improved,which increased by 67.1%, 141.0%, 131.3% and 107.4% respectively. Results showed that the combined process with steam flash-explosion ,alkaline-extraction and acid-precipitation was appropriate for extracting protein from high-temperature peanut meal ,which could increase the protein extraction rate and also improve the functional properties.
