摘要
以小麦麸皮为原料,麦麸蛋白的提取率和纯度为指标,通过单因素试验和正交试验对影响麦麸蛋白提取率和纯度的料液比、超声功率、提取温度、提取液pH值、提取时间进行优化,再对麦麸蛋白的特性进行研究。结果表明,当料液比为1∶20(g/mL),超声功率为300 W,提取温度为55℃,提取液pH 12.0时,麦麸蛋白的提取率最高为91.4%。3%浓度的麦麸蛋白溶液具有较好的乳化性和乳化稳定性,乳化性最大值为74%,乳化稳定性为60%;3.5%浓度的麦麸蛋白溶液具有较好的起泡性和泡沫稳定性,起泡性最大值为60%,泡沫稳定性为45%;在pH 4.0时,麦麸蛋白氮溶解指数最小,仅为26%。利用超声波辅助技术可有效提高碱法提取麦麸蛋白的效果,对麦麸蛋白工业化生产提供一定的理论依据。
Taking wheat bran as raw materials,this technical parameters were optimized by single factor and orthogonal design experiments.Using extraction efficiency and purity of wheat bran protein as the research indicators.The factors affecting wheat bran protein extraction including,ultrasonic power,extraction temperature,extraction liquid pH,extracting time.Also the characteristics of wheat bran protein were studied as well.Results showed that the optimum conditions were solid-liquid ratio 1∶20(g/mL),ultrasonic power 300 W,ex-traction temperature 55℃,extraction pH 12.0.Under these conditions,the extraction efficiency of wheat bran protein was the highest 91.4%.The wheat bran protein solution had a good emulsification and emulsion stability when the concentration was 3%,the maximum of emulsification and emulsion stability were 74%and 60%,respectively.The wheat bran protein solution had a good foaming ability and foam stability when the concentration was 3.5%,the maximum of foaming ability and foam stability were 60%and 45%,respectively.When the pH was 4.0,the wheat bran protein had the lowest nitrogen solubility index 26%.Ultrasonic technology could effectively improve the effect of alkali distillation wheat gluten protein,which providing theoretical basis for industrialized production of wheat gluten protein.
作者
蔡沙
施建斌
隋勇
何建军
陈学玲
范传会
梅新
CAI Sha;SHI Jian-bin;SUI Yong;HE Jian-jun;CHEN Xue-ling;FAN Chuan-hui;MEI Xin(Institute of Agricultural Product Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Science,Wuhan 430064,Hubei,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第19期57-62,共6页
Food Research and Development
基金
农业部公益性行业专项(201303071-07)
湖北省粮食局2017年"优质粮食工程"
关键词
超声波
麦麸蛋白
提取率
纯度
ultrsouand
wheat bran protein
extraction efficiency
purity
