蚕蛹蛋白提取与脱臭工艺研究

蚕蛹中含有丰富的蛋白质,是一种完全蛋白,富含18种氨基酸,有望作为营养丰富的高蛋白食品进行深入开发。由于蚕蛹本身具有特征性异味,限制了其在食品方面的用途,因此在制备食用级蚕蛹蛋白的工艺中须增加脱臭的步骤。本研究以蚕蛹为原料,经过脱脂之后,采用碱法提取蚕蛹蛋白。将脱脂蚕蛹粉溶解于碱性溶液,再将pH调节至蚕蛹蛋白的等电点(4.5),收集蛋白质沉淀。最佳碱法提取条件为氢氧化钠用量2%、反应温度70℃、反应时间6h、固液比为1∶6。在此条件下制备的脱臭蚕蛹蛋白得率为27.6%。采用氧化脱臭的方法,以双氧水为氧化剂对蚕蛹蛋白进行脱臭,最佳条件为双氧水用量3%、反应温度70℃、反应时间10min、固液比为1∶4。经喷雾干燥后,制得灰白色无嗅蛋白粉末,可满足食品级的要求。

Study on the extraction and deodorization of protein from silkworm pupa

Silkworm pupa contains abundant completed protein,which contains 18 amino acids,and can be processed and used in food industry.However,due to the characteristic odor of pupa,its appliance in food industry is highly restrained.In order to produce food-grade protein,a deodorization is a must step after extraction.The alkali-method is applied.In the alkali-method,defatted pupa powder is dissolved in alkali solution,and pH is adjusted to pupa protein’s,and then protein precipitation is collected.The best extraction condition is:NaOH 2%,Temp.70℃,extracting time 6 hours,and the ratio of solid to liquid 1 ∶ 6.The yield of pupa protein can reach 27.6%.H2O2 is used to deodorize the protein,and the best condition is:H2O2 3%,Temp.70℃,reacting time 10 minutes,and the ratio of solid to liquid 1 ∶ 4.With the processing of dry-spry,the pale deodorized protein powder is obtained and met the requirement of food industry.