乙醇提取法制备核桃浓缩蛋白及功能性质分析
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摘要
以提取率为考察指标,采用乙醇提取法制备核桃浓缩蛋白,在单因素试验基础上进行L9(34)正交试验优化提取工艺,分析了核桃浓缩蛋白的功能性质。结果表明,核桃浓缩蛋白最佳提取工艺条件为:乙醇浓度60%、提取温度55℃、提取时间70 min、料液比1:10,在此条件下核桃浓缩蛋白提取率达87.07%±0.21%,其蛋白含量(以蛋白质含量计)为69.24%±0.15%;核桃浓缩蛋白的持水性和持油性明显高于大豆浓缩蛋白,乳化性和起泡性均低于大豆浓缩蛋白。
The walnut concentration protein(WCP) was prepared by ethanol extraction method and its functional properties were studied. The ethanol extraction process was optimized by L9(34) orthogonal experiment on the basis of single factor experiment, and extraction rate was the index. Furthermore, The functional properties of walnut concentrated protein were studied with ethanol extraction method. The results showed that the optimized extraction conditions as following: ethanol concentration 60%, extraction temperature 55 ℃, extraction time 70 min, ratio of solid to liquid 1:10, and the extraction rate of walnut concentrate protein was up to 87.07%±0.21%. The protein content reached 69.24%±0.15%. The results of functional test indicated that the water holding capacity and oil holding efficiency of walnut concentrate protein were significantly higher than that of soybean concentration protein while the emulsifying property and foaming property were lower.
The walnut concentration protein(WCP) was prepared by ethanol extraction method and its functional properties were studied. The ethanol extraction process was optimized by L9(34) orthogonal experiment on the basis of single factor experiment, and extraction rate was the index. Furthermore, The functional properties of walnut concentrated protein were studied with ethanol extraction method. The results showed that the optimized extraction conditions as following: ethanol concentration 60%, extraction temperature 55 ℃, extraction time 70 min, ratio of solid to liquid 1:10, and the extraction rate of walnut concentrate protein was up to 87.07%±0.21%. The protein content reached 69.24%±0.15%. The results of functional test indicated that the water holding capacity and oil holding efficiency of walnut concentrate protein were significantly higher than that of soybean concentration protein while the emulsifying property and foaming property were lower.
引文
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[3] Labuckas D, Maestri D, Lamarque A. Effect of different oil extraction methods on proximate composition and protein characteristics of walnut(Juglans regia L.)flour[J].LWT-Food Science and Technology,2014,59(2):794-799
[4]沈敏江.核桃蛋白粉的制备及其溶解性研究[D].北京:中国农业科学院,2014
[5] Loman A A, Islam S M, Li Q, et al. Soybean bio-refinery platform:enzymatic process for production of soy protein concentrate, soy protein isolate and fermentable sugar syrup[J]. Bioprocess&Biosystems Engineering,2016,39(10):1501
[6]李婷.核桃粕蛋白提取工艺研究[D].乌鲁木齐:新疆农业大学,2015
[7]王莎莎.醇洗芝麻浓缩蛋白的制备及在食品中的应用研究[D].郑州:河南工业大学,2013
[8]石珊珊.醇法大豆浓缩蛋白制取、改性及生产实践[D].杨凌:西北农林科技大学,2009
[9]崔淼,唐年初,郭贯新,等.醇法提取沙棘籽蛋白的工艺研究[J].粮油加工,2010,(10):135-137
[10]刘玉兰,王丹,张东东,等.苦杏仁醇洗浓缩蛋白制取及脱苷条件研究[J].中国油脂,2016,41(12):26-30
[11]胡雪娇,陈永浩,张春红,等.改性方法对核桃浓缩蛋白凝胶性的影响[J].食品与机械,2016,32(10):17-21
[12] Suresh K K, Ganesan K,Selvaraj K,et al. Studies on the functional properties of protein concentrate of Kappaphycus alvarezii(Doty)Doty-an edible seaweed[J].Food Chemistry,2014,153(9):353-360
[13] Shevkani K,Kaur A, Kumar S,et al. Cowpea protein isolates:Functional properties and application in gluten-free rice muffins[J]. LWT-Food Science and Technology,2015,63(2):927-933
[14] Miedzianka J,P ksa A, Pokora M,et al. Improving the properties of fodder potato protein concentrate by enzymatic hydrolysis[J]. Food Chemistry,2014,159(11):512-518
[15] Tirgar M, Silcock P, Carne A, et al. Effect of extraction method on functional properties of flaxseed protein concentrates[J]. Food Chemistry,2017,215(42):417-424
[16]吴莹,萧闵.扫描电镜对中药饮片浙贝母的真伪鉴别[J].湖北中医杂志,2017,(1):57-59
[17]刘日斌,江学德,胡华丽,等.芝麻油亚临界流体低温萃取工艺及品质研究[J].河南工业大学学报(自然科学版),2014,35(1):30-36