山黧豆淀粉分离工艺条件优化及其理化特性分析
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摘要
山黧豆在我国西北地区大面积栽培，是一种重要的小杂豆，营养丰富，然而其加工利用效率较低。本文以山黧豆为原料，对山黧豆淀粉提取工艺条件进行优化，并对其淀粉理化特性进行分析，结果表明：
（1）浸泡料水比和pH值对山黧豆蛋白质提取的影响较大，山黧豆中蛋白质分离提取的适宜工艺条件为浸泡料水比1:10、pH10.5、温度55℃，山黧豆蛋白质的提取率达到64.88%。用碱性蛋白酶水解去除蛋白质后的山黧豆残渣中的残留蛋白，酶解条件的影响程度依次为碱性蛋白酶用量、温度、时间、pH值，以酶用量400U/g，60℃，120min，pH10.5酶解效果最佳，所得山黧豆淀粉中的蛋白质残留量低于0.70%。
（2）山黧豆淀粉的糊化温度为77.9℃，淀粉糊粘度热稳定性和凝胶形成能力强。酸性或碱性条件可使山黧豆淀粉糊粘度热稳定性显著降低，使山黧豆淀粉难于糊化。CMC、黄原胶和单甘酯使山黧豆淀粉的糊化温度降低，使95℃起始恒温糊化阻力、起始降温糊化阻力、50℃起始恒温糊化阻力、50℃恒温结束糊化阻力显著升高；明胶和食盐则使山黧豆淀粉的糊化温度升高，使95℃起始恒温糊化阻力、起始降温糊化阻力、50℃起始恒温糊化阻力、50℃恒温结束糊化阻力显著降低；磷酸二氢钠和蔗糖对山黧豆淀粉糊化特性的影响不明显。
Abstracts: The Lathyrus Sativus, cultivated largely in Northwest China, is an importantsmall beans, with rich nutrients, however, its processing efficiency is relatively low. In thispaper, we took Lathyrus Sativus as raw materials, optimized extraction conditions ofLathyrus Sativus starch, and analyzed the physicochemical properties of starch. The Resultsare as follows:
There is largely influence from solid-liquid ratio and pH to protein extraction of LathyrusSativus, and the optimum conditions of protein separation and extraction are: solid-liquidratio1:10, pH10.5, temperature55°C, and extraction rate of Lathyrus Sativus protein is64.88%. We Used Alkaline protease to hydrolyze the Lathyrus Sativus residue afterRemoving proteins, the influence degrees of Enzymatic hydrolysis conditions is followed bythe amount of alkaline protease, temperature, time, pH value, and the conditions of enzymedosage400U/g,60°C,120min, pH10.5achieved the best effect of enzymatic hydrolysis,the protein residue of proceeds Lathyrus Sativus starch is less than0.70%.
The pasting temperature of Lathyrus Sativus starch was77.9℃; thermal stability and gelforming ability of the starch paste were high. Acidic or alkaline conditions could make thethermal stability of starch paste decline significantly, which made Lathyrus Sativus starch.The CMC, xanthan gum and monoglycerides could make gelatinization temperature ofLathyrus Sativus starch decrease, which made the gelatinization resistance with constanttemperature began from95℃, the gelatinization resistance with temperature began decrease,the gelatinization resistance with constant temperature began from50℃, and thegelatinization resistance with the finished constant temperature were significantly increased;gelatin and salt could make gelatinization temperature of Lathyrus Sativus starch increase,which made the gelatinization resistance with constant temperature began from95℃, thegelatinization resistance with temperature began decrease, the gelatinization resistance withconstant temperature began from50℃, and the gelatinization resistance with the finishedconstant temperature were significantly decreased; there was no significant effect on starchpasting properties of the Lathyrus Sativus from sodium dihydrogen phosphate, and sucrose
（1）浸泡料水比和pH值对山黧豆蛋白质提取的影响较大，山黧豆中蛋白质分离提取的适宜工艺条件为浸泡料水比1:10、pH10.5、温度55℃，山黧豆蛋白质的提取率达到64.88%。用碱性蛋白酶水解去除蛋白质后的山黧豆残渣中的残留蛋白，酶解条件的影响程度依次为碱性蛋白酶用量、温度、时间、pH值，以酶用量400U/g，60℃，120min，pH10.5酶解效果最佳，所得山黧豆淀粉中的蛋白质残留量低于0.70%。
（2）山黧豆淀粉的糊化温度为77.9℃，淀粉糊粘度热稳定性和凝胶形成能力强。酸性或碱性条件可使山黧豆淀粉糊粘度热稳定性显著降低，使山黧豆淀粉难于糊化。CMC、黄原胶和单甘酯使山黧豆淀粉的糊化温度降低，使95℃起始恒温糊化阻力、起始降温糊化阻力、50℃起始恒温糊化阻力、50℃恒温结束糊化阻力显著升高；明胶和食盐则使山黧豆淀粉的糊化温度升高，使95℃起始恒温糊化阻力、起始降温糊化阻力、50℃起始恒温糊化阻力、50℃恒温结束糊化阻力显著降低；磷酸二氢钠和蔗糖对山黧豆淀粉糊化特性的影响不明显。
Abstracts: The Lathyrus Sativus, cultivated largely in Northwest China, is an importantsmall beans, with rich nutrients, however, its processing efficiency is relatively low. In thispaper, we took Lathyrus Sativus as raw materials, optimized extraction conditions ofLathyrus Sativus starch, and analyzed the physicochemical properties of starch. The Resultsare as follows:
There is largely influence from solid-liquid ratio and pH to protein extraction of LathyrusSativus, and the optimum conditions of protein separation and extraction are: solid-liquidratio1:10, pH10.5, temperature55°C, and extraction rate of Lathyrus Sativus protein is64.88%. We Used Alkaline protease to hydrolyze the Lathyrus Sativus residue afterRemoving proteins, the influence degrees of Enzymatic hydrolysis conditions is followed bythe amount of alkaline protease, temperature, time, pH value, and the conditions of enzymedosage400U/g,60°C,120min, pH10.5achieved the best effect of enzymatic hydrolysis,the protein residue of proceeds Lathyrus Sativus starch is less than0.70%.
The pasting temperature of Lathyrus Sativus starch was77.9℃; thermal stability and gelforming ability of the starch paste were high. Acidic or alkaline conditions could make thethermal stability of starch paste decline significantly, which made Lathyrus Sativus starch.The CMC, xanthan gum and monoglycerides could make gelatinization temperature ofLathyrus Sativus starch decrease, which made the gelatinization resistance with constanttemperature began from95℃, the gelatinization resistance with temperature began decrease,the gelatinization resistance with constant temperature began from50℃, and thegelatinization resistance with the finished constant temperature were significantly increased;gelatin and salt could make gelatinization temperature of Lathyrus Sativus starch increase,which made the gelatinization resistance with constant temperature began from95℃, thegelatinization resistance with temperature began decrease, the gelatinization resistance withconstant temperature began from50℃, and the gelatinization resistance with the finishedconstant temperature were significantly decreased; there was no significant effect on starchpasting properties of the Lathyrus Sativus from sodium dihydrogen phosphate, and sucrose
引文
白卫东,王琴,李伟雄.2006.不同介质条件对银杏淀粉糊流变特性的影响.农业工程学报,22(7):38-41
包劲松,徐律平,包志毅等.2002.淀粉特性与工业应用研究进展.浙江大学学报（农业与生命科学版）,28(6):694-702
包兴国,吕福海,刘生战等.1995.山黧豆低毒品种的筛选及栽培利用技术研究.草业科学,12(5):48-54
陈家树.1992.南充地区引种扁荚山黧豆栽培情况及开发途径.四川草原,(3):20-30
陈耀祖,李志孝,吕福海等.1992.低毒山黧豆的筛选、毒素分析及毒理学研究.兰州大学学报（自然科学版）,28(3):93-98
董滢,姚军虎,周庆安.2005.山黧豆作为饲料资源的研究进展.饲料博览,(5):40-41
高群亚,黄立新,周俊侠,张力田.2000.豌豆淀粉糊粘度性质的研究.粮食与饲料工业,(3):38-40
郭菊英,袁锦楣,康德挡.1997.山黧豆中毒引起的运动神经元损害的临床研究.中华神经科杂志,30,(4):223-225
胡明方.1992.食品分析.重庆:西南师范大学出版社
覃新程,李志孝,王亚馥.2000.山黧豆及其神经毒素(ODAP)的研究进展.生命科学,12(2):52-56
谭洪卓,谭斌,刘明,田晓红.2008.淀粉流变学特性的研究进展.中国粮油学报,23(4):215-220
焦成瑾,王崇英,李志孝等.2005.山黧豆毒素生物化学及去毒研究进展.草业学报,14(1):102-107
焦成瑾,杨玲娟,雷新有等.2007.山黧豆毒素的薄层分离.氨基酸和生物资源,29(4):76-80
李浪,周平,杜平定等.1998.淀粉科学与技术.郑州:河南科学出版社
李志西,毛加银.2001.板栗淀粉糊黏度特性的研究.中国粮油学报,16(1):28–31
宁正祥,赵谋明.1999.食品生物化学.广州:华南理工大学出版社
阮文海,金建忠.1997.某些食品辅料对大米淀粉糊化的影响.淀粉与淀粉糖,(1):30-31
沈黎明.林生山.1996.黧豆抗旱生理指标的比较研究.中国草地,(3):53-56
宋晓燕,何国庆,阮晖.2008.早籼米淀粉提取优化条件的研究.中国食品学报,8(5):91-96
孙旸,陈光,刘艳秋.2005. Alcalase碱性蛋白酶水解大豆分离蛋白的研究.吉林农业大学学报,27(2):162-166
吴广辉,木泰华,高愿军.2008. Alcalase碱性蛋白酶水解甘薯蛋自的研究.食品科技,33(7):22-25
吴疆,童应凯,金红等.2007.碱性蛋白酶水解玉米蛋白的研究.粮食与饲料工业,(2):30-31
徐姗姗.2006.山黧豆蛋白质的提取及其功能性质的研究.现代食品科技,22(3):39-41
于天峰,夏平.2005.马铃薯淀粉特性及其利用研究.中国农学通报.21(1):55-58
严则义,邢更妹,王崇英等.2004.山黧豆及其毒素ODAP的研究.西北植物学报,24(5):911-920
姚明明,李志孝,黄凯等.2007.微生物发酵法降解山黧豆毒素的研究.四川大学学报（自然科学版）,44(2):439-442
杨惠敏,张晓艳,王根轩等.2004.干旱条件下两种山黧豆气孔特性及种子ODAP,粗蛋白和淀粉积累的研究.兰州大学学报（自然科学版）,40(1):64-67
于精忠.1993.山黧豆的利用与栽培.陕西农业科学,(6):35-36
于丽珺,赵国华,刘勤晋等.2005.山黧豆毒素ODAP研究进展.粮食与油脂,(4):6-8
张海艳,董树亭,高荣岐.2006.植物淀粉研究进展.中国粮油学报,21(1):41-46
章华伟,刘邻渭,白雪莲.2003.荞麦淀粉糊特性的研究.食品科学,24(10):43-45
赵兴秀,李志孝,孟延发.2007.两步固态法发酵降解山黧豆毒素的研究.食品与发酵工业,33(6):37-40
郑卓杰.1995.中国食用豆类学.北京:中国农业出版社
宗留香,肖青苗,康怀彬.2007.半微量凯氏定氮法测定蛋白质消化工艺的改进.食品工业科技,28(5);232-234
CHEN X, WAN G F, CHEN Q,QIN X C,LI Z X.2000. Analysis of neuro toxin3-N–oxalyl-L-2,3-diam ino prop ionic acid and its A2isomer in Lathy rus sativus by high-performanceliquid;AQCG derivatization. J. Agric. Food Chem,48:3383-3386
Eggleston G, Swennen R, Akoni St.1992. Physicochemical studies on starches isolated from plantaincultivars, plantain hybrids and cooking bananas. Starch,44（4）:121-128
HANBURYA C D, WHITE C L, MULLANC B P, SIDD IQU EA H M.2000. A review of thepotential of Lthyrus sativusL. and L. ciceraL. grain for use as animal feed. Animal Feed Science andTechnology,87:1-27
Inouch N, Glover D V, Sugimoto Y, etal.1991. DSC characteristics of gelatinization of starches ofsingle, double and trip lemutants and their normal counterpart in the inbred oh43maize (Zeamays L.)background. Starch,43(12):468-2472
Navdeep Singh Sodni，Narpinder Singh．2003. Morphologica1, thermal and rheological properties ofstarches separated from rice cultivars grown in lndia. Food Chem,(80):99-l08
RAO S L N.1978. A sensitive and specific colorme tricmethod for determination of AKB2diam inoprop ionic acid and Lathyrussativus neurotoxin. Anal. Biochem.Y,(86):386-395
ROY P, BARA T G, M EHTA S L.1992. In vitro plant regeneration from callus derived from rootexplants of Lathy russativus. Plant Cell T issue Organ Culture,(29):135-138
Soni P L, Sharma H, Gharia M M.1994. Physicochemical properties of Quercus leucotrichophora（Oak） starch. Starch,5(4):127-130
WANG F,CHEN X,CHEN Q,QIN X C,LI Z X.2000. Determination of neuro toxin3-N–oxalyl-L-2,3-diam inoprop ionic acid and non-protein amino acids in Lathy russativus by precolumnderivatization with1-fluo ro-2,4-dinitrobenzene. Journal of Chromatography A,(883):113-118
Whistler R L,Bemiller J N,Paschll E F.1984. Starch Chemistry and Technology, Orlando: AcademicPress
XING GM，WANG F，CUI K R，LI Z X.2001. Assay of neuro toxin and non-protein amino acidsin Lathy russativus by high performance liquid chromatography with dansylation. Anal. Letters,34(15):2649-2657
ZAMBREM, CHOWDHURYB, YUO.Y H,MONTAGU M V,AN GENON G,LAMBE IN F.2002.Prolific regeneration of fertile plants from green nodular callus induced from meristematic tissues in Lathyrussativus L. grass pea. Plant Science,(163):1107-1112
包劲松,徐律平,包志毅等.2002.淀粉特性与工业应用研究进展.浙江大学学报（农业与生命科学版）,28(6):694-702
包兴国,吕福海,刘生战等.1995.山黧豆低毒品种的筛选及栽培利用技术研究.草业科学,12(5):48-54
陈家树.1992.南充地区引种扁荚山黧豆栽培情况及开发途径.四川草原,(3):20-30
陈耀祖,李志孝,吕福海等.1992.低毒山黧豆的筛选、毒素分析及毒理学研究.兰州大学学报（自然科学版）,28(3):93-98
董滢,姚军虎,周庆安.2005.山黧豆作为饲料资源的研究进展.饲料博览,(5):40-41
高群亚,黄立新,周俊侠,张力田.2000.豌豆淀粉糊粘度性质的研究.粮食与饲料工业,(3):38-40
郭菊英,袁锦楣,康德挡.1997.山黧豆中毒引起的运动神经元损害的临床研究.中华神经科杂志,30,(4):223-225
胡明方.1992.食品分析.重庆:西南师范大学出版社
覃新程,李志孝,王亚馥.2000.山黧豆及其神经毒素(ODAP)的研究进展.生命科学,12(2):52-56
谭洪卓,谭斌,刘明,田晓红.2008.淀粉流变学特性的研究进展.中国粮油学报,23(4):215-220
焦成瑾,王崇英,李志孝等.2005.山黧豆毒素生物化学及去毒研究进展.草业学报,14(1):102-107
焦成瑾,杨玲娟,雷新有等.2007.山黧豆毒素的薄层分离.氨基酸和生物资源,29(4):76-80
李浪,周平,杜平定等.1998.淀粉科学与技术.郑州:河南科学出版社
李志西,毛加银.2001.板栗淀粉糊黏度特性的研究.中国粮油学报,16(1):28–31
宁正祥,赵谋明.1999.食品生物化学.广州:华南理工大学出版社
阮文海,金建忠.1997.某些食品辅料对大米淀粉糊化的影响.淀粉与淀粉糖,(1):30-31
沈黎明.林生山.1996.黧豆抗旱生理指标的比较研究.中国草地,(3):53-56
宋晓燕,何国庆,阮晖.2008.早籼米淀粉提取优化条件的研究.中国食品学报,8(5):91-96
孙旸,陈光,刘艳秋.2005. Alcalase碱性蛋白酶水解大豆分离蛋白的研究.吉林农业大学学报,27(2):162-166
吴广辉,木泰华,高愿军.2008. Alcalase碱性蛋白酶水解甘薯蛋自的研究.食品科技,33(7):22-25
吴疆,童应凯,金红等.2007.碱性蛋白酶水解玉米蛋白的研究.粮食与饲料工业,(2):30-31
徐姗姗.2006.山黧豆蛋白质的提取及其功能性质的研究.现代食品科技,22(3):39-41
于天峰,夏平.2005.马铃薯淀粉特性及其利用研究.中国农学通报.21(1):55-58
严则义,邢更妹,王崇英等.2004.山黧豆及其毒素ODAP的研究.西北植物学报,24(5):911-920
姚明明,李志孝,黄凯等.2007.微生物发酵法降解山黧豆毒素的研究.四川大学学报（自然科学版）,44(2):439-442
杨惠敏,张晓艳,王根轩等.2004.干旱条件下两种山黧豆气孔特性及种子ODAP,粗蛋白和淀粉积累的研究.兰州大学学报（自然科学版）,40(1):64-67
于精忠.1993.山黧豆的利用与栽培.陕西农业科学,(6):35-36
于丽珺,赵国华,刘勤晋等.2005.山黧豆毒素ODAP研究进展.粮食与油脂,(4):6-8
张海艳,董树亭,高荣岐.2006.植物淀粉研究进展.中国粮油学报,21(1):41-46
章华伟,刘邻渭,白雪莲.2003.荞麦淀粉糊特性的研究.食品科学,24(10):43-45
赵兴秀,李志孝,孟延发.2007.两步固态法发酵降解山黧豆毒素的研究.食品与发酵工业,33(6):37-40
郑卓杰.1995.中国食用豆类学.北京:中国农业出版社
宗留香,肖青苗,康怀彬.2007.半微量凯氏定氮法测定蛋白质消化工艺的改进.食品工业科技,28(5);232-234
CHEN X, WAN G F, CHEN Q,QIN X C,LI Z X.2000. Analysis of neuro toxin3-N–oxalyl-L-2,3-diam ino prop ionic acid and its A2isomer in Lathy rus sativus by high-performanceliquid;AQCG derivatization. J. Agric. Food Chem,48:3383-3386
Eggleston G, Swennen R, Akoni St.1992. Physicochemical studies on starches isolated from plantaincultivars, plantain hybrids and cooking bananas. Starch,44（4）:121-128
HANBURYA C D, WHITE C L, MULLANC B P, SIDD IQU EA H M.2000. A review of thepotential of Lthyrus sativusL. and L. ciceraL. grain for use as animal feed. Animal Feed Science andTechnology,87:1-27
Inouch N, Glover D V, Sugimoto Y, etal.1991. DSC characteristics of gelatinization of starches ofsingle, double and trip lemutants and their normal counterpart in the inbred oh43maize (Zeamays L.)background. Starch,43(12):468-2472
Navdeep Singh Sodni，Narpinder Singh．2003. Morphologica1, thermal and rheological properties ofstarches separated from rice cultivars grown in lndia. Food Chem,(80):99-l08
RAO S L N.1978. A sensitive and specific colorme tricmethod for determination of AKB2diam inoprop ionic acid and Lathyrussativus neurotoxin. Anal. Biochem.Y,(86):386-395
ROY P, BARA T G, M EHTA S L.1992. In vitro plant regeneration from callus derived from rootexplants of Lathy russativus. Plant Cell T issue Organ Culture,(29):135-138
Soni P L, Sharma H, Gharia M M.1994. Physicochemical properties of Quercus leucotrichophora（Oak） starch. Starch,5(4):127-130
WANG F,CHEN X,CHEN Q,QIN X C,LI Z X.2000. Determination of neuro toxin3-N–oxalyl-L-2,3-diam inoprop ionic acid and non-protein amino acids in Lathy russativus by precolumnderivatization with1-fluo ro-2,4-dinitrobenzene. Journal of Chromatography A,(883):113-118
Whistler R L,Bemiller J N,Paschll E F.1984. Starch Chemistry and Technology, Orlando: AcademicPress
XING GM，WANG F，CUI K R，LI Z X.2001. Assay of neuro toxin and non-protein amino acidsin Lathy russativus by high performance liquid chromatography with dansylation. Anal. Letters,34(15):2649-2657
ZAMBREM, CHOWDHURYB, YUO.Y H,MONTAGU M V,AN GENON G,LAMBE IN F.2002.Prolific regeneration of fertile plants from green nodular callus induced from meristematic tissues in Lathyrussativus L. grass pea. Plant Science,(163):1107-1112