摘要
[目的]优化超声辅助法提取红豆蛋白的工艺,同时探讨红豆蛋白功能特性。[方法]采用超声辅助法提取红豆蛋白,在单因素试验基础上,选择最佳的料液比、提取p H、超声时间、温度为影响因子,以红豆蛋白提取率为响应值,确定最优的工艺条件并研究红豆蛋白功能特性。[结果]超声辅助法提取红豆蛋白最优的工艺条件为:料液比1∶11.2 g/ml、p H 7.2、超声时间52 min、温度51℃,红豆蛋白提取率可达到81.20%。红豆蛋白功能特性研究表明:远离等电点及Na Cl浓度为0.8 mol/L时,红豆蛋白具有良好的持水性、溶解性、乳化性及乳化稳定性;蔗糖会增加红豆蛋白的持水性,但会降低其溶解性,对乳化性和乳化稳定性影响不大;温度在60℃时红豆蛋白持水性、乳化性及乳化稳定性较好,在50℃溶解性与吸油性较好,且都随温度的进一步升高而减小。[结论]研究可为红豆蛋白的开发利用和生产研究提供一定的理论基础和数据参考。
[Objective] To optimize technique for extracting adzuki bean protein by ultrasonic assisted method,discuss functional characteristics of adzuki bean. [Method] Based on the single factor experiment,the optimal solid-liquid ratio,p H,ultrasonic time,temperature as influencing factors,extraction yield as response value,the optimal conditions were determined and functional characteristics were studied. [Result]The best combination was： solid to liquid ratio 1∶11. 2 g/ml,p H 7. 2,extraction time 52 min,extraction temperature 51 ℃,and the yield of adzuki bean protein reached up to 81. 20%. The results of studying on functional properties of adzuki bean protein indicated that better ability of water retainmen,solubility,emulsibility and emulsion stability of adzuki bean protein were observed at p H far away from isoelectric point and concentration of Na Cl at 0. 8 mol/L; and along with sucrose concentration increasing,the ability of water retainmen increased,but the solubility decreased and no pronounced changes in the emulsibility and emulsion stability; ability of water retainmen,emulsibility and emulsion stability of adzuki bean protein were better at 60 ℃,solubility,oil absorption were better at 50 ℃,and all decreased following with the further increase of temperature.[Conclusion]The study can provide a certain theoretical basis and data reference for development,utilization and production of adzuki bean protein.
出处
《安徽农业科学》
CAS
2015年第7期302-306,315,共6页
Journal of Anhui Agricultural Sciences
基金
中医药公共卫生专项(财社[2011]76号)
中医药行业科研专项(201207002)
关键词
红豆
超声法
蛋白功能特性
Adzuki bean
Tltrasonic
protein fuctional properties
