期刊论文

中文

食品工业

1004-471X

2015

36

11

171-175

国家粮食局粮食公益性行业科研专项201313012-03

本校为第一机构

试验旨在对比水相酶法与碱提法提取冷榨花生饼粕中蛋白质的功能特性,为食品及饲料行业更好的利用花生蛋白提供参考。研究结果表明,在相同条件下,利用水相酶法提取的花生水解蛋白的乳化性、乳化稳定性、起泡性、吸油性和持水性与花生碱提蛋白相比都有很大改善;提升最大幅度分别为：乳化性11.05%、乳化稳定性34.31%、起泡性33.94%、吸油性0.042 g/g、持水性1.323 g/g;但水解蛋白的泡沫稳定性比碱提蛋白稍差。通过对比两种方法提取蛋白质的功能特性,制取高品质的花生蛋白质宜采用水相酶法。

The experiment aimed at comparing aqueous enzymatic method and alkali extraction on the functional characteristics of peanut protein extracted from cold pressed peanut,in order to provide a reference to make better use of peanut seed protein in food and feed industry.The results showed that peanut hydrolysis protein had obviously improved at emulsifiability,emulsion stability,foamability,oil absorption capacity and water holding capacity comparing with alkali extraction protein at the same condition.The maximum increase value was 11.05%of emulsifiability,34.31%of emulsion stability,33.94%of fo...