人参蛋白真空冷冻干燥技术工艺研究

Freeze-drying Processing Technology of Ginseng Protein

目的通过真空冻干保护剂的筛选和冻干曲线的优化,建立人参蛋白冻干的最佳工艺.方法以外观、色泽、再分散性为指标,考察不同种类和浓度的冻干保护剂对人参蛋白样本的影响,筛选出最佳保护剂;采用电阻法检测其共熔点,在此基础上,以T-SOD酶活力为指标,优化样本,解析干燥程序,以建立人参蛋白样本的冻干曲线.结果加入5%甘露醇的冻干保护剂,人参蛋白冻干样本外观、形态、再分散性较好;通过检测确定人参蛋白样本的共熔点为-4℃;经过优化后建立的冻干曲线为-40℃预冷2 h后,6 h内升温至-10℃,随后2 h升温至-4℃,维持10 h,然后1 h内升温至5℃,再1 h升温至15℃,维持2 h.结论通过对人参蛋白样本冻干保护剂和冻干曲线的优化,确定了人参蛋白样本最佳的冻干工艺.

Objective To study the protectant and the curve of freeze-drying and establish the best technology of freeze-drying for ginseng protein. Method Based on the shape,color and dispersion as indexes,we investigated the effect of different types and concentrations of freeze protectant on ginseng protein samples to confirm the best protective agent. Moreover,we used electric resistance method to detect melting point and optimized the program of drying analysis to establish the freeze-drying curve of ginseng protein on the basis of T-SOD enzyme activity.Results The results showed that 5% of mannitol as freeze-dried protective agent kept ginseng protein freezedried samples in good appearance,shape and dispersion. The general melting point of ginseng protein was -4 ℃.The freeze-drying curve began to lyophilize at -40 ℃ for 2 h and keep -10 ℃ within 6 h,then heat up to -4 ℃ for 10 h,again after heating up to 5 ℃ within 1 h,15 ℃ within 1 h for 2 h. Conclusion The best freeze-drying process of ginseng protein is determined through optimizing the protectant and the curve of freeze-drying,which could provide good experimental technology for its industrialized production.