| 大豆饼粕分离蛋白的制取工艺研究 |
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| 引用本文： | 黄来珍,谢伟彬,邵海艳. 大豆饼粕分离蛋白的制取工艺研究[J]. 食品研究与开发, 2011, 32(9): 53-56 |
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| 作者姓名： | 黄来珍 谢伟彬 邵海艳 |
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| 作者单位： | 广东海洋大学食品科技学院,广东湛江,524025 |
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| 摘 要： | 采用碱提酸沉法提取豆粕中的分离蛋白,以蛋白质得率为考察指标,在单因素试验基础上,通过正交试验研究从大豆饼粕中提取分离蛋白工艺条件,并对所获得的分离蛋白的溶解性、乳化性、乳化稳定性和起泡性等功能特性进行分析。结果显示,提取分离蛋白的最佳工艺参数为:提取温度60℃、提取时间60 min、料液比1∶20、pH8.5。在此条件下获得蛋白质得率达84.2%,且该分离蛋白具有良好的溶解性、乳化性、乳化稳定性和起泡性。
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| 关 键 词： | 豆粕 分离蛋白 提取工艺 功能特性 |
Study on the Extraction Process of Soybean Meal Protein Isolate |
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| HUANG Lai-zhen,XIE Wei-bin,SHAO Hai-yan. Study on the Extraction Process of Soybean Meal Protein Isolate[J]. Food Research and Developent, 2011, 32(9): 53-56 |
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| Authors: | HUANG Lai-zhen XIE Wei-bin SHAO Hai-yan |
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| Affiliation: | HUANG Lai-zhen,XIE Wei-bin,SHAO Hai-yan(School of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524025,Guangdong,China) |
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| Abstract: | Alkali-Extraction and Acid-Precipitation were used to extract separation protein from soybean meal.With protein extraction rate as indicator,based on the results of single factor test,the orthogonal design was employed to optimize the extraction technology and its parameter about protein isolated from soybean meal,and its functional properties were analysised,such as solubility,emulsifying capacity,stability of the emulsion and foaming stability.The results showed that the optimum extraction parameters were... |
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| Keywords: | soybean meal protein isolate extraction process functional characteristics |
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