摘要
本文采用碱酶两步法提取麻渣中的蛋白质,首先确定了碱溶法最佳工艺;然后对影响酶解法提取率的四个因素pH值、温度、酶用量、时间分别做了单因素试验,确定了各因素的最佳水平,再通过正交实验确定了酶解法的最佳工艺条件。结果表明:碱溶法最佳工艺为固液比1:20,pH值为10,时间3h,温度50℃;酶解法的最佳工艺条件为pH值11,酶用量150U/mL,酶解温度40℃,时间4h。碱酶两步法提取使麻渣蛋白质提取率达到81.21%。本文还对所提麻渣蛋白的吸水性、湿润性、吸油性、热凝集性和粘度等功能特性进行了研究,并与大豆分离蛋白、酪蛋白和芝麻蛋白的相关性质进行比较。结果表明:麻渣蛋白具有较好吸水性、持水力、湿润性;较弱的吸油性;pH值对热凝集性和粘度的影响较大。
This paper studied by alkali dissolution and enzyme hydrolysis to extract protein of sesame dregs. Firstly,the optimum processing of Alkali Dissolution extracting protein was determined;then these factors of pH,temperature,enzyme content,time that effect the extraction ratio of enzyme hydrolysis was studied,and uthe optimum level of every factor was determined,then the best condition of enzyme hydrolysis were determined by orthogonal experiments.The results showed that the optimum processing of alkali dissolution：the ratio of solid and liquid l：20,pH 10, time 3h,temperature 50℃;the optimum processing of enzyme hydrolysis： pH 11,the content of enzyme 150U/mL, the temperature of enzyme hydrolysis 40℃,time 4h.Finally the ratio of sesame protein gained was 81.21% by the process of two steps extraction.
At the same time,some major functional properties of sesame protein were researched and compared to soybean protein isolate ,casein and dregs oil-press residueprotein .There results showed that the sesame protein has higher hydroscopicity, moist, hold water conservancy, less oily to suck, hot and agglutinate, viscosity were changed in different degree with the pH.
出处
《包装与食品机械》
CAS
2007年第2期38-43,共6页
Packaging and Food Machinery
基金
安徽科技学院引进人才项目(项目编号:ZRC200551)
关键词
麻渣
酶法
蛋白质
制备
功能性质
sesame dregs
enzyme
protein
extraction
functional properties
