利用冷榨花生饼制备花生多肽饮料

Preparation of Peanut Polypeptide Beverage Using Cold Pressed Peanut Cake

以冷榨花生饼为原料,采用碱法和酶水解法制备花生蛋白,以蛋白质提取率为指标,确定蛋白提取条件,并利用所提取蛋白或蛋白水解物经乳酸菌发酵制备花生多肽饮料。结果表明NaOH溶液提取花生蛋白的最佳条件为:pH9.0、温度55℃、料液比1:8(g/mL)、浸提2h,蛋白提取率80.68%;胰蛋白酶水解蛋白的最佳条件为:酶与底物比1:50(m/m)、底物质量浓度5g/100mL、pH9.0、水解温度50℃,蛋白提取率96.26%。以花生水解蛋白和脱盐乳清粉为原料,采用直投式乳酸菌为发酵剂,发酵条件为:花生水解蛋白质量浓度2g/100mL、乳清粉加入量1g/100mL、发酵剂与发酵液比1:25(g/kg)、42℃发酵5h、4℃后熟15h、蔗糖质量分数9%时的口感最佳。

In this study,NaOH and trypsin were used to hydrolyze cold pressed peanut cake as a byproduct of the cold pressed extraction of peanut oil to obtain peanut protein.Orthogonal array design was employed to optimize the hydrolysis conditions of cold pressed peanut cake for maximum extraction efficiency of protein.The optimal NaOH treatment conditions were pH 9.0,1：8 material/liquid ratio（g/mL）,8 ℃ extraction temperature,and 2 h extraction time,resulting in an extraction efficiency of 80.68%.The optimal trypsin treatment conditions were 1：50 enzyme/substrate ratio（m/m）,5 g/100 mL substrate concentration,pH 9.0 and 50 ℃ hydrolysis temperature,and the resulting extraction efficiency of protein 96.26%.The optimal conditions for fermentation of hydrolyzed peanut protein obtained using trypsin and desalted whey powder by direct vat set（DVS） lactic-acid bacteria starter for peanut polypeptide beverage with the best taste were hydrolyzed peanut protein amount 2 g/100 mL,desalted whey powder 1 g/100 mL,innoculum amount 1：25（g/kg）,fermentation at 42 ℃ for 5 h,post-aging for at 4 ℃ for 15 h and amount of sucrose addition in fermentation products 9%.