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当前位置: 首页 > 文章 > 高温花生粕中花生蛋白提取工艺研究 食品工业科技 2012,33 (5) 273-276
Position: Home > Articles > Study on extraction of peanut protein from heat treated peanut meal Science and Technology of Food Industry 2012,33 (5) 273-276

高温花生粕中花生蛋白提取工艺研究

作  者：
高丽霄;刘冬;徐怀德;李娜;李艳
单  位：
西北农林科技大学食品科学与工程学院;深圳职业技术学院
关键词：
高温花生粕;花生粕蛋白;碱溶酸沉;前处理
摘  要：
采用碱溶酸沉法,并结合匀浆、超声和纤维素酶等前处理从高温花生粕中提取花生蛋白。由正交回归实验得到碱溶酸沉提取最佳条件为:碱溶温度为60℃、pH9.5、料液比1:8(m/v),在此条件下搅拌浸提120min后,提取率为64.2%。匀浆或超声前处理均可增加蛋白提取率,超声处理后提取率增加尤为显著,提高了12.3%,而纤维素酶前处理则对提取率无显著作用。
译  名：
Study on extraction of peanut protein from heat treated peanut meal
作  者：
GAO Li-xiao1,LIU Dong2,*,XU Huai-de1,*,LI Na1,LI Yan2(1.College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China;2.Shenzhen Polytechnic,Shenzhen 518055,China)
关键词：
heat treated peanut meal;peanut protein;alkaline-extraction and acid-precipitation;pretreatment
摘  要：
Alkaline-extraction and acid-precipitation combined with pretreatment were employed to isolate peanut protein from heat treated peanut meal.The results of quadratic regression rotatable orthogonal design showed the optimum conditions of isolation were as follows:the alkaline-extraction was at 60℃,pH9.5 for 120min with the ratio of solid to water at 1:8(m/v).Under these optimal conditions,the extraction rate of peanut protein was 64.2%.High-speed homogenization or ultrasonic pretreatment could both raise the extraction rate significantly,especially through ultrasonic treatment,it obviously increased by 12.3% compared with those without pretreatment.However,pretreated by cellulase had no effect on it.

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