燕麦麸蛋白质等电点测定及其稀碱法提取工艺优化的研究

Study on the determination of the pI of oat bran protein and alkaline extraction of the oat bran protein by orthogonal design

燕麦蛋白具有很高的营养和保健价值,具有开发食疗保健型功能食品的潜能,开发前景广阔。以燕麦麸为原料,对其进行组成成分分析,结果表明:40～60目燕麦麸中蛋白质含量为19.42%、粗脂肪为10.57%、水分为7.74%、淀粉为49.54%、灰分为3.40%。并测定了燕麦麸蛋白质的等电点为pI=4.4。利用正交试验优化燕麦麸蛋白质稀碱法提取的工艺是料液比1∶10、pH11、60℃、浸提3h,在此条件下燕麦麸蛋白质的提取率是58.88%。

Oat protein has excellent nutritive and hygienical quality, so that the development of oat protein healthy food will have potential promising market. In this study, oat bran was used as raw material for the purpose of protein extraction. The component in oat bran were detected and it consist of 19.42% protein, 10.57% fat, 7.74% moisture, 49.54% starch and 3.40% ash respectively. The isoelectric point of oat bran protein was discovered to be pI=4.4. Using alkaline solution for protein extraction from oat bran, a serial orthogonal experiments was designed and the optimal conditions with protein extraction were discovered as following： the ratio between oat bran raw material and extraction solution was 1：10（w/v）, extracting 3 hours at temperature 60℃ under pH1, and the extraction rate of protein was 58.88% under the optimal conditions.