苦杏仁醇洗浓缩蛋白制取及脱苷条件研究

Preparation of alcohol leached protein concentrate from bitter apricot kernel cake and removal of amygdalin

以脱皮苦杏仁冷榨饼为原料,采用醇洗工艺制取浓缩蛋白同时脱除苦杏仁苷。通过单因素实验和正交实验得到的最佳工艺条件为:乙醇体积分数75%,提取温度50℃,液料比11∶1,提取时间50 min,提取次数5次。在最佳工艺条件下制取苦杏仁醇洗浓缩蛋白的蛋白质含量为73.61%,苦杏仁苷含量为5.53 mg/kg,苦杏仁苷近乎被完全脱除(脱除率为99.995%)。所得产品颜色洁白、风味清淡略有坚果香味,蛋白质NSI值64.61%,是一种优质的食用蛋白产品。乙醇萃取液即苦杏仁糖蜜中苦杏仁苷含量为3.94%,是提取苦杏仁苷的良好原料。

With the cold pressed cake of decortication bitter apricot kernel as material, the apricot kernel protein concentrate was prepared by alcohol leaching process and the amygdalin was removed. The optimal process conditions were obtained by single factor experiment and orthogonal experiment as follows： volume fraction of ethanol 75 %, extraction temperature 50℃, ratio of liquid to material 11 ： 1, extraction time 50 min and extraction times 5. Under the optimal conditions, the protein and amygdalin contents of alcohol leached protein concentrate were 73.61% and 5.53 mg/kg respectively, and the amygdalin was almost completely eliminated（ removal rate 99. 995 % ）. The product obtained was white and light flavor with nutty flavor,and the NSI of the protein was 64.61%. The product was a kind of high quality edible protein products. The ethanol extracts which was bitter apricot kernel molasses contained 3.94% of amygdalin and it was good material to extract amygdalin.