松仁粕中清蛋白的提取工艺及功能性质研究

Study on extraction technology and functional properties of albumin in pine nut meal

以脱脂松仁粕为材料,清蛋白提取率为考察指标,蒸馏水为提取剂,设料(质量,g)液(体积,mL)比(1∶10、1∶15、1∶20、1∶25、1∶30)、提取温度(35、40、45、50、55℃)和提取时间(30、60、90、120、150 min)3个单因素试验,在单因素试验的基础上采用响应面法优化清蛋白的提取工艺,并对清蛋白的功能性质进行研究。结果表明:松仁粕中清蛋白的最佳提取工艺为料液比1∶25、提取时间92 min、提取温度53℃,松仁粕中清蛋白的提取率可达23.52%;松仁粕清蛋白的溶解度在pH值为3时最小,在碱性条件下具有较好的溶解性、起泡性与乳化性。

The defatted pine nut meal was taken as the material and the distilled water as extraction agent.Three single factortests of ratio of material to solvent(1∶10,1∶15,1∶20,1∶25,1∶30),extraction time(30,60,90,120,150min)andextraction temperature(35,40,45,50,55℃)were conducted to detect the extraction efficiency of protein.On the basis ofsingle factor tests,the extraction process parameters of albumin were optimized by response surface methodology,and thefunctional properties of albumin were studied.The results showed that the optimum extraction conditions of albumin in pinenut meal were as follows:the ratio of material to liquid was1∶25,extraction time was92min,extraction temperature was53℃,and the extraction rate of albumin was23.52%.The solubility of albumin from pine nut meal was the smallest at pH3.The albumin have good solubility,foaming and emulsifying properties under alkaline conditions.