| 酶法改性对花生浓缩蛋白吸油性的影响 |
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| 引用本文： | 李鹏,杨伟强.酶法改性对花生浓缩蛋白吸油性的影响[J].粮油食品科技,2011,19(5). |
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| 作者姓名： | 李鹏 杨伟强 |
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| 作者单位： | 1. 青岛农业大学食品学院,山东青岛,266109
2. 山东省花生研究所,山东青岛,266100 |
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| 摘 要： | 花生浓缩蛋白的制备是以低变性花生蛋白粉为原料,通过二次乙醇浸提的方法制得花生浓缩蛋白。用胰蛋白酶对所得花生浓缩蛋白进行改性,通过正交试验得到最佳的改性条件为：料液比1∶11,酶与底物的比例（E∶S）为0.2%,酶解温度35℃,酶解时间30 m in,在此条件下,花生浓缩蛋白的吸油性较未改性前提高了79.6%。
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| 关 键 词： | 花生蛋白 花生浓缩蛋白 胰蛋白酶 改性 吸油性 |
Effect of enzymatic modification on the oil absorptionof peanut protein concentrate |
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| LI Peng,YANG Wei-qiang.Effect of enzymatic modification on the oil absorptionof peanut protein concentrate[J].Science and Technology of Cereals,Oils and Foods,2011,19(5). |
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| Authors: | LI Peng YANG Wei-qiang |
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| Affiliation: | LI Peng1,YANG Wei-qiang2(1.College of Food Science & Engineering,Qingdao Agricultural University,Qingdao Shandong 266109,2.Shandong Peanut Research Institute,Qingdao Shandong 266100) |
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| Abstract: | Peanut protein concentrate was extracted from low-denatured peanut protein flour by ethanol lixiviation twice.The peanut protein concentrate was modified by trypsin.Through orthogonal test,the optimum conditions were obtained as follows：The solid-to-liquid ratio was 1∶11,the E∶S was 0.2%,the reaction time was 30 min,and the reaction temperature was 35 ℃,the oil absorption of peanut protein concentrate after enzymatic modification could be increased by 79.6%. |
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| Keywords: | peanut protein peanut protein concentrate trypsin modification oil absorption |
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