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以黑米为研究对象,采用响应面试验优化超声波辅助碱提蛋白的工艺,并以传统碱提蛋白为对照,探讨黑米蛋白的基本功能性质。结果表明,超声辅助工艺参数对黑米蛋白的提取率有显著影响,因素的影响大小依次为超声功率超声时间料液比pH值,超声波辅助碱提蛋白的最佳工艺条件为:超声时间20 min,超声功率386 W,pH13,料液比1:10(g/mL),在此条件下,黑米蛋白最高提取率可达74.92%;超声辅助提取的黑米蛋白,其溶解性、乳化性、乳化稳定性、起泡性和起泡稳定性均优于传统碱提蛋白,而后者的持水性和吸油性优于前者。 相似文献
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研究超声波辅助提取碎米蛋白的工艺条件及其功能特性,为碎米蛋白的制备和应用提供理论依据。经正交试验优化超声波辅助提取碎米蛋白工艺条件。结果表明:料液比为1∶12(g/mL),超声时间40 min(超声强度为120 W),温度为60℃,pH为9.5,在此条件下碎米蛋白提取率为67.01%。在pH4.2条件下沉淀蛋白效果最佳。碎米蛋白功能特性研究结果表明:碎米蛋白质的持水性为1.96 mL/g,持油性为2.52 mL/g。在等电点(pH为4.2)附近碎米蛋白的溶解度、起泡性及其稳定性、乳化性及其稳定性均最差。 相似文献
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研究超声波辅助提取青稞蛋白的工艺及其功能特性,为青稞蛋白的制备和应用提供理论依据。通过实验设计确定超声波辅助提取青稞蛋白的工艺条件,系统研究蛋白质浓度、pH、温度、离子强度对其功能特性的影响。结果表明:超声波辅助提取青稞蛋白的最佳工艺条件:室温,pH 10.5,料液比1:22,超声功率550 W,时间20min。在此条件下青稞蛋白提取率为93.15%,纯度78.67%。在等电点附近青稞蛋白的溶解度、持水力、泡沫特性和乳化特性均最差;适当的热处理可以增强其溶解度和持水力;盐的添加,损害了青稞蛋白的泡沫特性和乳化特性,而添加蔗糖则增强了青稞蛋白的泡沫稳定性、乳化性及乳化稳定性。超声波辅助提取的青稞蛋白功能特性良好,适合添加于火腿、糕点等食品中。 相似文献
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以微波热压处理菜籽粕和冷压菜籽粕为原料,使用盐溶结合超滤工艺进行蛋白提取,并对所提取的菜籽蛋白功能特性进行研究。结果表明:微波热压处理菜籽粕的蛋白提取率比冷压菜籽粕低约30%,电泳分析表明微波热压菜籽粕的球蛋白组分基本未被提出。根据两种原料的蛋白提取结果,最终确定的蛋白盐提条件如下:提取时间1 h,提取pH 5.5,固液比1∶8,NaCl浓度3 wt%。超滤能有效去除植酸、总酚等抗营养因子并提高所提蛋白的纯度,但也在一定程度降低了蛋白回收率。盐溶结合超滤工艺提取的蛋白具有较好的溶解性、热稳定性、持油性,为拓展菜籽蛋白在植物蛋白RTD营养品及植物肉领域中的应用提供了技术支持。 相似文献
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以低温脱脂葵花籽饼为原料,通过超声波辅助大孔树脂处理方法提取浅色的葵花籽蛋白。以L*值作为指标,采用单因素正交实验来优化最佳工艺条件。在此基础上,研究了该处理方法对葵花籽蛋白得率和功能特性的影响。结果表明:制备浅色葵花籽蛋白的最佳工艺条件为料液比1∶20 g/mL、超声功率200 W、超声时间25 min和树脂添加量10%。在此条件下葵花籽蛋白的L*值高达82.87。与未处理的葵花籽蛋白相比提高了32.79%;超声波辅助大孔树脂吸附处理后葵花籽蛋白的得率、溶解性、乳化性、乳化稳定性、起泡性和持水性均显著改善(P<0.05),分别提高了33.27%、19.04%、0.95 m2/g、0.73 min、6.04%、0.65 g/g。综上所述,超声波辅助大孔树脂处理可以改善葵花籽蛋白的色泽和功能特性。 相似文献
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以油茶籽饼粕为原料,采用超声波辅助提取其中的茶皂素,优化茶皂素提取工艺,并考察超声提取对茶皂素结构特性以及起泡特性的影响。结果表明,在20、50、35 kHz顺序交替超声模式下,料液比1︰10(g/mL)、功率密度20 W/L、提取温度60 ℃条件下,以75%乙醇作为提取剂提取20 min,提取率最大为(22.79±1.16)%。傅里叶变换红外光谱测定结果表明超声提取未造成茶皂素结构的变化,起泡性实验表明茶皂素的起泡性和稳泡性均较强且超声辅助提取对茶皂素的起泡性和稳泡性影响较小。 相似文献
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对碱溶液法、超声波辅助法及超声波真空联用技术制备的偃松松仁蛋白质的理化及功能性质进行比较与分析。试验结果表明,超声波真空联用技术制备的偃松松仁蛋白质提取率为81.33%,高于碱溶液法及超声波辅助法。三种方法制备的偃松松仁蛋白分子主要条带为10.26、14.35、23.42、23.85、38.17 ku;氨基酸含量多于FAO/WHO推荐值,碱溶液法、超声辅助法及超声真空辅助法制备的偃松松仁蛋白总氨基酸含量分别为74.6、63.8、64.92 g/100 g,而且谷氨酸与精氨酸含量丰富。超声波真空联用技术制备的蛋白在吸水性、溶解度、乳化性和乳化稳定性、起泡性和泡沫稳定性等方面优于碱溶法和超声法辅助法制备的蛋白,其中吸水性尤为突出,当p H值为10时,超声波真空联用技术制备的偃松松仁蛋白吸水性最高为4.10 g/g,本试验研究为偃松松仁蛋白质的制备对比分析了一种提取率高、蛋白质功能性质好的提取方法,为偃松的开发和偃松松仁蛋白的利用提供参考依据。 相似文献
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Some characteristics and functional properties of rapeseed protein prepared by ultrasonication, ultrafiltration and isoelectric precipitation 总被引:1,自引:0,他引:1
Dong XY Guo LL Wei F Li JF Jiang ML Li GM Zhao YD Chen H 《Journal of the science of food and agriculture》2011,91(8):1488-1498
BACKGROUND: The presence of complex protein constituents and difficulties in extracting protein from rapeseed meal limit the application of rapeseed protein in food processing. However, double‐low rapeseed (low erucic acid, low glucosinolate) protein is a type of complete protein that is of potential use in the food industry. In this study the characteristics and functional properties of rapeseed protein prepared by ultrasonic‐assisted extraction, ultrafiltration and isoelectric precipitation were analysed and compared with those of soybean protein. RESULTS: The extraction efficiency with the ultrasonic‐assisted method was significantly higher than that obtained with the traditional method. Ultrafiltration and isoelectric precipitation yielded three different proteins: ultrafiltered protein RPs and precipitated proteins RP5.8 and RP3.6. Chromatographic separation of RPs resulted in four fractions: RPsI, RPsII, RPsIII and RPsIV. The distribution of the isoelectric point of rapeseed protein was investigated by two‐dimensional electrophoresis. The amino acid composition of RPs renders it suitable for human consumption. The hydrophobic/hydrophilic amino acid ratio of rapeseed protein was higher than that of soybean protein. The functional properties (oil adsorption ability, emulsifying capacity, foaming capacity and foam stability) of RPs, RP5.8 and RP3.6 were found to be better than those of soybean protein. CONCLUSION: Ultrasonication and ultrafiltration were significantly better than the traditional method of rapeseed protein extraction. The ultrafiltered rapeseed protein RPs had superior functional properties. The results of this study provide useful indicators for rapeseed protein as a potential replacement for other proteins. Copyright © 2011 Society of Chemical Industry 相似文献
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以芹菜渣为原料,采用水提、碱提和超声辅助碱提3种方式制备可溶性膳食纤维(Soluble dietary fiber,SDF),通过响应面优化超声提取SDF的制备条件,并对比分析不同提取方式得到SDF的结构和功能特性。结果显示,SDF的最佳提取工艺参数为:超声功率184 W、提取时间30 min、提取温度48 ℃,在此条件下SDF得率为36.86%。功能特性分析结果显示,超声能显著提高SDF的持水性、持油性、溶胀力和葡萄糖吸附与胆固醇结合能力,其中对持油性、溶胀力和胆固醇结合能力分别提高了49.80%、46.59%和54.92%。综上,超声提取的SDF可作为潜在减肥降脂功效成分用于功能性食品加工过程中并能表现出良好的稳定性。研究结果将为以芹菜渣为原料生产可溶性膳食纤维及其应用提供理论依据。 相似文献
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以红松松籽为原料,经超声波预处理后,利用水酶法提取松籽油,通过单因素试验及响应面试验研究松籽油提取工艺,并对其氧化稳定性进行分析。结果表明,松籽油提取的优化工艺条件为超声强度0.28 W/cm2、超声时间40 min、超声温度50 ℃、料液比1∶5(g/mL)、碱性蛋白酶加酶量1 427 U/g、酶解时间4.08 h、酶解温度44 ℃,在此条件下松籽油得率可以达到73.01%。温度、光照对松籽油氧化有显著促进作用,3 ℃以下避光贮藏松籽油可使其有良好的氧化稳定性。 相似文献
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采用超声波辅助提取法,对提职松针多糖的工艺条件进行研究。以水为提取溶剂,通过单因素试验研究5个因素:提取温度、超声功率、提取时间、料液比以及提取次数对松针多糖得率的影响。在单因素试验的基础上,通过正交试验对超声波辅助提取松针多糖的工艺条件进行优化。结果表明,最佳条件为:提取温度79℃,超声波功率400W,提取时间30min,料液比1:30(g/mL)。在此最佳工艺条件下提取1次,松针多糖得率为4.15%。 相似文献
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This study investigated the functional properties and essential amino acid composition of proteins extracted from black soldier fly larvae which represent a good source of proteins (30.12% dry matter). The proteins extracted in alkaline conditions (pH 11) were then isolated using two different recovery methods, (i) ultrafiltration, and (ii) isoelectric precipitation. Ultrafiltration provided higher purity of proteins (96.42%) but a lower extraction yield (24.30%) compared to isoelectric precipitation which provided a protein purity of 76.02% and higher extraction yield (37.22%). All essential amino acids were present in adequate quantities for human requirements. The fraction of proteins obtained by ultrafiltration had significantly higher oil holding capacity and foaming capacity than isoelectrically precipitated proteins. The protein fractions obtained by ultrafiltration and isoelectric precipitation had oil holding capacity of 125.8% and 81.6%, while the foaming capacity was 141.9% and 114.3%, respectively. These technological functionalities can be used to improve human food characteristics, thus resulting in enhanced consumer acceptance.Industrial relevanceThe food industry seeks alternative and sustainable sources of proteins, such as insect proteins, to reduce the environmental impact (i.e., greenhouse gas emissions). Consumers' acceptance is the main barrier to adopting edible insects in commercial applications. The acceptance increases when the insect proteins are incorporated in food products as ingredients rather than consuming the whole insect. Hence, this study focuses not only on extraction of proteins but also on functional properties of those proteins making it easier to target specific food formulations (i.e., whipped toppings), which require specific functionalities (i.e., foaming capacity and stability). The protein purity was increased by including an ultrafiltration step. The proteins obtained through the ultrafiltration method showed better oil holding capacity and foaming stability compared to proteins obtained by isoelectric precipitation. The strategies assessed in the present study help enhance the purity of larval proteins and improve their functional properties, thereby opening up new opportunities to incorporate this ingredient into targeted food formulations and improve consumer acceptance. 相似文献
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不同超声频率对温州蜜柑皮总酚和抗氧化能力的影响 总被引:1,自引:0,他引:1
对比分析20、60、100kHz 3种超声频率条件下超声参数(超声时间、提取温度、超声能量)对温州蜜柑皮中总酚及抗氧化能力的影响。结果表明:3种超声频率作用下,随着超声时间、提取温度、超声能量的增加,总酚和抗氧化能力呈显著增加趋势,但是总酚和抗氧化能力的最佳超声条件是各不相同的。此外,60kHz的超声频率处理得到温州蜜柑皮提取物总酚和抗氧化能力均高于20、100kHz处理。超声处理后提取物中总酚和抗氧化性呈现出良好的相关性。在20、60、100kHz 3种频率作用下,15℃超声处理后,相关系数R2依次为0.8228、0.8354、0.8435;在30℃时,R2依次为0.7706、0.8735、0.8895;在40℃时,R2依次为0.8626、0.9248、0.8622;在3.2、8、30、56W的超声能量水平下,R2依次为0.9143、0.9958、0.7971,表明在低频超声范围内超声波技术能有效地增强温州蜜柑皮提取物的抗氧化性。 相似文献