摘要
研究水剂法提花生油形成的乳状液中界面吸附蛋白的提取工艺,并对其溶解性和乳化性进行了研究.结果表明:水洗后花生乳状液的最佳破乳工艺为Tween-20添加量1.5%、搅拌时间60 min、离心力20 500 g,此时乳状液破乳率达(75.21±0.15)%.采用酸沉方式回收界面吸附蛋白,得到蛋白质的纯度为(64.68±0.21)%.与花生分离蛋白、菜籽分离蛋白以及大豆分离蛋白相比,花生界面吸附蛋白的溶解性最差,但乳化性质最好,其降低界面张力的速度也最快.
We studied the extraction method of interfacial adsorbed protein from peanut emulsion formed during aqueous extraction of peanut oil, and studied the solubility and emulsibility. The results showed that demulsification rate of peanut emulsion reached 75.06% to 75.36% by adding 1.5% Tween-20,stirring for 60 minutes and centrifugal shaking（centrifugal force 20 500 g） after rinsing. The interfacial adsorbed protein was recovered by acid precipitation to obtain peanut protein（purity 64.47% to 64.89%）. Compared with peanut protein isolate,rapeseed protein isolate and soy protein isolate,the interfacial adsorbed protein had the lowest solubility,but the best emulsifying property,and the highest speed in reducing interfacial tension.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2015年第1期17-21,共5页
Journal of Henan University of Technology：Natural Science Edition
基金
国家自然科学基金资助项目(31171652)
河南省财政厅项目(豫财贸(2012)183号)
关键词
花生乳状液
界面吸附蛋白
乳化性质
界面张力
peanut emulsion
interface adsorbed proteins
emulsifying properties
interfacial tension
