| 花生蛋白的酶解预处理及脱色工艺研究 |
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| 引用本文： | 顾炜,杨晓泉,刘远洋,郭健.花生蛋白的酶解预处理及脱色工艺研究[J].中国油脂,2011,36(11). |
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| 作者姓名： | 顾炜 杨晓泉 刘远洋 郭健 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,食物蛋白工程研究中心,广州510640
2. 黑龙江八一农垦大学食品学院,黑龙江大庆,163319 |
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| 摘 要： | 花生榨油前未脱红衣或红衣去除不彻底,均会导致花生粕提取得到的花生蛋白呈深褐色,从而严重影响了后者的应用.研究了采用酶解技术结合脱色剂的方法对花生蛋白的色泽进行改善.结果表明:花生蛋白直接采用活性炭进行脱色时,蛋白易吸附,而蛋白酶解后能得到极大改善；碱性蛋白酶酶解后脱色效果最好,其次是胃蛋白酶、木瓜蛋白酶；脱色剂中粉末活性炭效果最好；粉末活性炭最佳脱色工艺为:pH 3.0,活性炭用量1.00％,脱色温度55℃,脱色时间35 min,此时花生蛋白酶解液白度为45.32,回收率为89.92％.
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| 关 键 词： | 花生蛋白 酶解 脱色剂 活性炭 工艺 |
Enzymolysis pretreatment of peanut protein and decoloration technology |
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| GU Wei,YANG Xiaoquan,LIU Yuanyang,GUO Jian.Enzymolysis pretreatment of peanut protein and decoloration technology[J].China Oils and Fats,2011,36(11). |
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| Authors: | GU Wei YANG Xiaoquan LIU Yuanyang GUO Jian |
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| Affiliation: | GU Wei1,YANG Xiaoquan1,LIU Yuanyang2,GUO Jian1(1.Research and Development Centre of Food Protein,College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China,2.College of Food Science,Heilongjiang August First Reclamation University,Daqing 163319,Heilongjiang,China) |
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| Abstract: | That without taking off red skin or taking it not thoroughly before preparing peanut oil may make peanut protein puce,thus the application of peanut protein was affected seriously.Enzymolysis technology and the decoloring agents were adopted to improve the color of peanut protein.The results showed that when peanut protein was directly decolored by activated carbon,the protein was easily absorbed,but after enzymolysis,it could get great improvement;Alcalase enzymolysis before decolorization had the best dec... |
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| Keywords: | peanut protein enzymolysis decoloring agent activated carbon process |
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