酶法改性对花生浓缩蛋白吸油性的影响

Effect of enzymatic modification on the oil absorptionof peanut protein concentrate

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%。

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%.