巴西松籽蛋白超声辅助超滤提取工艺及功能特性研究

为了提高巴西松籽蛋白提取效率和功能特性,采用超声辅助超滤提取工艺结合响应面分析,并与传统提取工艺松籽蛋白进行比较.结果显示:超声辅助超滤提取工艺可以显著提高松籽蛋白的得率和功能特性,其中最佳提取条件是:超声温度43℃,pH值9,超声功率400W,超声时间38min,料液比1∶35,提取效率为77.94％,同时超滤提取的松籽蛋白在容积密度,乳化性,起泡能力和起泡稳定性等功能特性上都要优于传统提取的松籽蛋白及部分植物蛋白.这些结果表明,松籽蛋白作为可利用的植物蛋白来源可以广泛应用于食品工业中.

Functional properties of Chilgoza pine nut protein prepared by ultrasonic-assisted ultrafiltration

In this study in order to increase the extraction efficiency and functional properties of Chilgoza pine nut protein,prepared by ultrasonic-assisted extraction and ultrafiltration in combination with response surface methodology were analyzed in comparison with the protein obtained by traditional extraction.The extraction efficiency and functional properties of pine nut protein was significantly improved by the ultrasonic-assisted extraction and ultrafiltration method.The optimum extraction condition was as follows:ultrasonic temperature 43 ℃,pH value 9,ultrasonic power 400 W,ultrasonic treatment time 38 min,solid/liquid ratio 1:35,the extraction efficiency was 77.94%.Functional properties(bulk density,emulsifying capacity,foaming capacity and foam stability)of pine nut protein obtained by ultrafiltration were found to be better than that of traditionally extracted protein and some of other plant proteins.The results of this study indicated pine nut protein as an available plant protein source could be widely applied in food industry.