榛子蛋白粉的制备及其性质

Preparation and Properties of Hazelnut Protein Powder

为利用榛子资源开发功能性食品,对榛子蛋白粉成分及其性质进行研究。采用凯氏定氮法、索氏提取法、干燥法对榛子蛋白粉中的蛋白质、脂肪、水分进行测定,探讨不同蛋白浓度、pH、温度、离子强度与蛋白质的乳化性、乳化稳定性、吸油性的关系。结果表明,榛子蛋白粉蛋白质质量分数为31.30%、脂肪质量分数为13.86%、榛子蛋白粉水分为9.933%。蛋白粉浓度0.5%时,蛋白质乳化能力和乳化稳定性达到最大值。试验结果为榛子功能性食品的开发奠定基础。

In order to develop functional food with hazelnut resources, the composition and properties of hazelnut protein powder were studied. The protein, fat and moisture in hazelnut protein powder were determined by Kjeldahl method,soxhlet extraction method and drying method. The relationship about protein concentration, pH, temperature, ionic strength,emulsifying stability and oil absorption of protein was discussed. The results showed that the protein content, fat content and moisture content of hazelnut protein powder were 31.30%, 13.86% and 9.933%, respectively. When the concentration of protein powder was 0.5%, the emulsifying ability and stability of protein reached the maximum. It laid a foundation for the development of hazelnut functional food.