火麻籽脱脂制取火麻粗蛋白的研究

Study on the hempseed defatted and production of crude protein

为了获得高品质的火麻粗蛋白产品,将脱壳/带壳火麻籽进行低温压榨后,采用亚临界萃取工艺来进一步脱除压榨饼中油脂,研究了亚临界萃取温度、料液比、单次萃取时间和萃取温度对火麻低温压榨饼脱脂效果的影响。结果表明:在料液比为1∶10(g/m L),每次萃取时间为35 min,萃取次数为3次,萃取温度为32℃的条件下,制得的脱壳/带壳火麻籽粗蛋白粉的油脂含量分别为4.03%和1.43%,蛋白含量分别为75.31%和35.46%,蛋白溶解度分别为86.26%和71.52%。脱壳火麻蛋白的蛋氨酸、酪氨酸和精氨酸含量比带壳火麻蛋白高,胱氨酸、缬氨酸、赖氨酸和脯氨酸较带壳火麻蛋白略低,其它氨基酸差异不显著;脱壳火麻蛋白中的精氨酸含量高达133.84 mg/g蛋白,高于大豆蛋白和鸡蛋蛋白。研究结果为火麻蛋白的开发利用提供参考。

In order to obtain high quality hempseed protein, dehulled/hulled hempseed were pressed with low temperature, and then their press cakes were defatted by subcritical extraction with butane. The affection of factors, which included extraction temperature, time of single run, number of run and ratio of material to solvent effecting on oil content of hempseed meal, were investigated. The operation parameters of suberitical butane extraction were extraction temperature 32℃, ratio of solvent to material 10 （ g/mL ）, extraction time 35 min in one turn and extraction three times,In this condition, oil content, protein content and protein solubility of dehulled/hulled hempseed meal, were 4.03% andl.43%,75.31% and 35.46%, 86.26% and 71.52%, respectively. The methionine, tyrosine and arginine contents of dehulled hempseed protein were higher than hulled one, but the cysteine, valine, lysine and proline contents of dehulled hempseed protein were lower, and differences of else amino acids contents were not remarkable. Arginine content of dehulled hempseed protein was as high as 133.84 mg per gram protein, higher than that of soy protein and egg protein. These experimental results offered a good reference value for processing and utilization of hem^seed protein.