| 低温冷榨花生饼粕制取花生蛋白及其性质的初探 |
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| 引用本文： | 王强,涂宗财,冯建雄,刘光宪. 低温冷榨花生饼粕制取花生蛋白及其性质的初探[J]. 江西食品工业, 2011, 0(1): 21-24 |
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| 作者姓名： | 王强 涂宗财 冯建雄 刘光宪 |
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| 作者单位： | 1. 南昌大学食品科学国家重点实验室,南昌,330047
2. 江西省农科院食品中心,南昌,330200 |
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| 基金项目： | 现代农业产业技术体系建设专项资金资助项目 |
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| 摘 要： | 对冷榨花生粕制取蛋白工艺进行了研究。利用响应面法研究了提取温度、时间、pH值以及料液比对花生蛋白得率的影响,并对所得蛋白的性质进行了初步的测定。结果表明:最佳的碱提条件为提取温度60℃、提取时间60min、提取pH值为8.5、料液比1:15。在此工艺下所得的蛋白的得率为46.57%。所得的花生蛋白功能性质良好,适合食品及其他行业生产加工。
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| 关 键 词： | 冷榨花生粕 响应面 花生蛋白 |
Studies on the Cold Pressed Peanut Cake Protein extraction technique and its Protein property |
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| WANG Qiang,TU Zongcai,FENG Jianxiong,LIU Guangxian. Studies on the Cold Pressed Peanut Cake Protein extraction technique and its Protein property[J]. Jiangxi Food Industry, 2011, 0(1): 21-24 |
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| Authors: | WANG Qiang TU Zongcai FENG Jianxiong LIU Guangxian |
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| Affiliation: | (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;Food Processing Centre of Jiangxi Agricultural Sciences Academy, Nanchang ) |
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| Abstract: | The cold pressed peanut cake peanut protein extraction technique Was studied. According to the response surface methodology, the effects of extracting temperature, extracting time, solution pH and liquid - solid ratio on peanut protein purity were explored. Results indicated the optimized extraction conditions as follows： extracting temperature 60℃, extracting time 60rain, solution pH 8.5, liquid - solid ratio 1：15. Under the optimal conditions, the yield of peanut protein was 46.57%. The property of the extracted protein is pretty good that it can be used in food processing and many other industries. |
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| Keywords: | cold pressed peanut cake response surface methodology peanut protein |
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