花生蛋白的酶解预处理及脱色工艺研究

Enzymolysis pretreatment of peanut protein and decoloration technology

花生榨油前未脱红衣或红衣去除不彻底,均会导致花生粕提取得到的花生蛋白呈深褐色,从而严重影响了后者的应用。研究了采用酶解技术结合脱色剂的方法对花生蛋白的色泽进行改善。结果表明:花生蛋白直接采用活性炭进行脱色时,蛋白易吸附,而蛋白酶解后能得到极大改善;碱性蛋白酶酶解后脱色效果最好,其次是胃蛋白酶、木瓜蛋白酶;脱色剂中粉末活性炭效果最好;粉末活性炭最佳脱色工艺为:pH 3.0,活性炭用量1.00%,脱色温度55℃,脱色时间35 min,此时花生蛋白酶解液白度为45.32,回收率为89.92%。

That without taking off red skin or taking it not thoroughly before preparing peanut oil may make peanut protein puce, thus the application of peanut protein was affected seriously. Enzymolysis technology and the decoloring agents were adopted to improve the color of peanut protein. The results showed that when peanut protein was directly decolored by activated carbon, the protein was easily ab- sorbed, but after enzymolysis, it could get great improvement; Alcalase enzymolysis before decolorization had the best decolorization effect, pepsin and papain were the subsequent ; powder of activated carbon was the best decoloring agent. The high degree of decoloration could be obtained under the following condi- tions ~ pH 3.0, activated carbon powder 1.00% , temperature 55 ℃ time 35 rain. Under the conditions, the whiteness of protein hydrolysate was 45： 32, and the recovery was 89.92%.