喷射蒸煮结合超滤制备火麻蛋白及其功能特性表征

探索了胶体磨等因素对火麻蛋白提取的影响,并确定了最佳工艺,进而利用喷射蒸煮结合超滤技术从变性火麻粕中制备了火麻蛋白,并对其理化及功能性质进行表征。膜法火麻蛋白(membrane hemp protein,MHP)与传统酸沉法火麻蛋白(traditional acid precipitation lemp protein,THP)蛋白质量分数分别为83.21%与92.24%;其提取率分别为45.37%与40.23%,显著高于未经研磨及热处理所得提取率(16.11%)。电泳表明MHP组成更丰富,且具健康功能。与THP相比,MHP的溶解性、持水性及起泡能力均较好,而泡沫稳定性较差。在pH 2.0及pH 10.0时,2种蛋白的乳化稳定性均优于其他条件下所表现的性质,且MHP具有较好乳化活性。可见喷射蒸煮结合超滤能显著提高火麻蛋白的提取率,且制备的蛋白表现出良好性质。

Functional Characterization of Hemp Protein Produced by Jet-cooking Combined with Membrane Ultrafiltration

The effects of colloid mill and others factors on yields of hemp protein were investigated, and the best technological condition was determined, then characterization of hemp protein produced from denatured hempseed meal by jet-cooking combined with membrane ultrafiltration were also investigated. The protein content of membrane hemp protein (MHP) and traditional acid precipitation hemp protein (THP) were 83.21% and 92.24%; the yields of them were 45.37% and 40.23%, which were significantly higher than that of hemp protein prepared without grinding and jet-cooking processes(16.11%). The gel electrophoresis and amino acid analysis showed that the compositions of MHP were more abudant and having more healthy roles. The solubility, water holding capacity and foaming capacity of MHP were better, while foaming stability was more poor. At pH 2.0 and 10.0, the emulsifying stability index of MHP and THP were much larger than that of other conditions, and the emulsifying activity index of MHP was slightly larger than that of THP except at pH 2.0 and 10.0. Thus jet-cooking combined with membrane ultrafiltration can significantly improve the yields, and the properties of that was better when compared to THP.