混合溶剂提取亚临界花生饼粕中蛋白及其性质的研究

PREPARATION AND PROPERTIES OF PEANUT PROTEIN FROM PEANUT MEAL DERIVING FROM SUBCRITICAL EXTRACTION

以亚临界萃取制油的副产物花生饼粕为原料,采用水、乙醇和正已烷三元混合溶剂提取花生蛋白.通过四因素二水平试验发现,料液比、混合溶剂组成显著影响花生蛋白的纯度,料液比、温度显著影响花生蛋白的提取率.基于四因素二水平的结果进行单因素试验,结果表明,最佳液料比为16∶1.固定料液比、温度和时间,进行全范围0-100%的混料试验,结果表明,最佳组分比为正己烷∶乙醇∶水为0.25∶0.49∶0.26;最佳提取工艺为水浴40℃,液料比16∶1,一次浸提,浸提30 min;最终花生蛋白纯度60.62%,提取率97.05%.此外,考察吸水性、吸油性等性质发现,从亚临界饼粕中利用醇洗提取的花生蛋白与碱溶酸沉获得的花生蛋白相比,具有更好的乳化性,表明以亚临界花生饼粕为原料采用混合溶剂提取的花生蛋白在食品工业中具有更广泛的应用前景.

Peanut protein, which contains 8 kinds of essential amino acids, has higher nutritional value and better absorption compared to the soybean protein. The present study was to investigate the extraction process of peanut protein from peanut meal, which was one of the byproducts of producing peanut oil by subcritical extraction method, while using mixed solvent of water, ethanol and n-hexane. Futhermore, analyzed the properties of the protein and compared with the peanut protein prepared from peanut meal by alkali extraction and acid precipitation. Results showed that the optimum ratio of n-hexane to ethanol to water was 0.25：0.49：0.26 and the optimal extraction conditions were as follow： temperature of 40 ℃ , liquid to material ratio of 16：1, once extraction and extraction for 30 min. And tmder these conditions, the purity and extraction rate of peanut protein were 60.62% and 97.05% , respectively. Moreover, compared with the peanut protein prepared from high temperature peanut meal by alkali extraction and acid precipitation, the protein separated from subcritical peanut meal showed higher water holding capacity, solubility and emulsification, which indicated it has a widely application prospect in food industry.