摘要
以黑豆为原料,利用响应面分析方法对超声辅助提取黑豆蛋白的工艺参数进行了优化,得到最优参数:超声时间为24min,p H9.7,超声功率为380W,液固比为11∶1。在此工艺参数条件下黑豆蛋白提取率可达56.26%。同时对比传统碱溶酸沉提取得到的黑豆蛋白与超声辅助提取出的黑豆蛋白的溶解性,乳化性与乳化稳定性,起泡性和起泡稳定性,研究发现超声辅助提取的黑豆蛋白的各种功能性质都有所提高。
The purpose of this study was to find out the optimal process parameters of the extraction of black bean protein isolates assisted by ultrasonic, using response surface analysis method. The results indicated that the optimal extraction conditions were： the ultrasonic time was 24min, pH9.7, ultrasonic power was 378.5W, liquid- material ratio was 11：1.Under the optimal process parameters, the extraction yield of black bean protein could reach 56.2.6%.Meanwile,results showed that the functional properties of black bean protein extracted by ultrasonic were better than those of protein extracted by traditional alkali soluble acid extraction, eg.solubility, emulsification and emulsion stability,foaming ability and foam stability.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第21期86-90,共5页
Science and Technology of Food Industry
基金
国家自然基金(31301501)
关键词
黑豆蛋白
超声提取
响应面
功能性质
black bean protein
ultrasonic extraction
response surface methodology
functional properties
