粮油食品科技

中国科技核心期刊

Viscozyme L预处理花生粕提取花生浓缩蛋白的研究
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Research on extraction of peanut protein concentrate by pretreatment of peanut meal with Viscozyme L
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    摘要:

    为了优化复合植物水解酶(Viscozyme L)预处理花生粕结合乙醇洗涤法制备花生浓缩蛋白的工艺条件,以花生粕为原料,采用单因素实验和响应面实验设计方法,研究花生浓缩蛋白制备工艺条件对蛋白质量百分含量和提取率的影响。结果表明,Viscozyme L预处理花生粕结合乙醇洗涤法制备花生浓缩蛋白的最优工艺参数为:酶添加量6.1 FBG/g、pH值4.2、酶解温度43 ℃、酶解时间4.5 h,在最佳工艺条件下,蛋白的质量百分含量和提取率验证实验值分别为73.21%±0.59%和85.23%±0.67%,两者与模型预测值的差异均小于1%。为进一步开发利用花生粕提供了一种新途径。

    Abstract:

    In order to optimize the preparation process conditions of peanut protein concentrate by Viscozyme L pretreatment combined with ethanol washing method, the influence of preparation process conditions on protein quantity percentage and extraction rate was investigated by single factor experiments and response surface methodology with peanut meal as the raw material. The results showed that the optimum conditions obtained were enzyme dosage 6.1 FBG/g, pH value 4.2, enzyme hydrolysis temperature 43 ℃ and time 4.5 h, respectively. Under the optimum conditions, the verification experiment values of protein quantity percentage and extraction rate were 73.21%±0.59% and 85.23%±0.67%, respectively. The difference between the predicted values and the verified values was less than 1%, which provided a new way for further development and utilization of peanut meal.

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于丽娜,齐宏涛,彭娅萍,杨伟强,孙 杰,张初署,毕 洁,王明清. Viscozyme L预处理花生粕提取花生浓缩蛋白的研究[J].粮油食品科技,2019,27(1):34-40.

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  • 在线发布日期: 2019-01-30
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