摘要
探索了胶体磨等因素对火麻蛋白提取的影响,并确定了最佳工艺,进而利用喷射蒸煮结合超滤技术从变性火麻粕中制备了火麻蛋白,并对其理化及功能性质进行表征。膜法火麻蛋白(membrane hemp protein,MHP)与传统酸沉法火麻蛋白(traditional acid precipitation lemp protein,THP)蛋白质量分数分别为83.21%与92.24%;其提取率分别为45.37%与40.23%,显著高于未经研磨及热处理所得提取率(16.11%)。电泳表明MHP组成更丰富,且具健康功能。与THP相比,MHP的溶解性、持水性及起泡能力均较好,而泡沫稳定性较差。在pH 2.0及pH 10.0时,2种蛋白的乳化稳定性均优于其他条件下所表现的性质,且MHP具有较好乳化活性。可见喷射蒸煮结合超滤能显著提高火麻蛋白的提取率,且制备的蛋白表现出良好性质。
The effects of colloid mill and others factors on yields of hemp protein are investigated, and the best technological condition is determined, then characterization of hemp protein produced from denatured hempseed meal by jet - cooking combined with membrane uhrafihration are also investigated. The protein content of membrane hemp protein (MHP) and traditional acid precipitation hemp protein (THP) are 83.21% and 92.24%, respectively; the yields of them are 45.37% and 40.23% , which are significantly higher than that of hemp protein prepared without grinding and jet - cooking processes ( 16. 11% ). The gel electrophoresis shows that the compositions of MHP are more abundant and having more healthy roles. The solubility, water holding capacity and foaming capacity of MHP are better, while foaming stability is poorer. At pH 2.0 and 10.0, the emulsifying stability index of MHP and THP are much larger than that of other conditions, and the emulsifying activity index of MHP is slightly larger than that of THP except at pH 2.0 and 10.0. Thus jet - cooking combined with membrane ultrafiltration can significantly improve the yields, and the properties of that are better compared with THP.
作者
吴俊锋
杨晓泉
朱元庄
Wu Junfeng Yang Xiaoquan Zhu Yuanzhuang(Research and Development Center of Food Protein, Development of Food Science and Technology, South China University of Technology, Guangzhou 510640 Jincheng Hanbao Bio -technology Co. , Ltd, Jincheng 048300)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2017年第4期58-63,共6页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(31130042、31371744)
863计划(2013AA102208-3)
关键词
变性火麻粕
火麻蛋白
喷射蒸煮
超滤技术
理化功能性质
denatured hempseed meal, hemp protein, jet - cooking, membrane uhrafihration, phiscochemical- functional properties