水酶法加工花生过程中酸浸工艺的研究

Acid leaching process of peanut processing by aqueous enzymatic method

花生是一种重要的植物油脂和蛋白资源,水酶法处理花生能够同时得到油脂和具有特定功能的水解蛋白。为提高花生水解蛋白的纯度,在酶解前设计了酸浸过程,以除去花生体系中的可溶性糖和盐类等杂质。在单因素试验的基础上,通过正交试验优化酸浸工艺条件。结果表明,料液比和温度对蛋白质损失率及可溶性糖脱除率都有极显著或显著影响。酸浸工艺的最佳条件为料液比1∶6,处理时间30 min,pH 5,温度50℃。在最佳条件下,可溶性糖脱除率为(83. 11±0. 33)%,蛋白质损失率为(6. 19±0. 13)%。酸浸处理花生后可显著减少花生蛋白中糖的含量,但同时也伴有少量蛋白质损失。

Peanut is an important resources of vegetable oil and protein,aqueous enzymatic treatment of peanut can simultaneously obtain oil and hydrolyzed protein with specific functions. To improve the purity of peanut hydrolyzed protein and remove salt,soluble sugar and other impurities in the peanut system,acid leaching process before enzymatic hydrolysis was designed. On the basis of single factor experiment,the leaching process was optimized by orthogonal experiment. The results showed that solid-liquid ratio and temperature had very significant or significant effect on the loss rate of protein and removal rate of soluble sugar. The optimal acid leaching process conditions were determined as follows: solid-liquid ratio1∶ 6,acid leaching time 30 min,pH 5 and acid leaching temperature 50 ℃. Under these conditions,the removal rate of soluble sugar was (83. 11 ± 0. 33) % and the loss rate of protein was (6. 19 ± 0. 13) %.The content of sugar in peanut protein decreased significantly after acid leaching,also with a small amount of protein loss.