豌豆粉丝厂废水中蛋白质的提取和性质研究

师伟伟; 华欲飞

doi:10.13386/j.issn1002-0306.2014.01.066

豌豆粉丝厂废水中蛋白质的提取和性质研究

江南大学食品学院

详细信息

作者简介:
师伟伟 (1990-) , 女, 硕士, 研究方向:植物油脂与蛋白。;

中图分类号: X792
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出版历程
- 收稿日期: 2013-06-02

Protein isolation from bean vermicelli waste water and characterization

School of Food Science and Technology, Jiangnan University

摘要

摘要: 本论文以豌豆粉丝厂废水中的蛋白为原料提取豌豆分离蛋白,通过对提取工艺进行研究,确定了在pH12.0,固液比1∶20(g/mL),30℃下提取30min的提取条件,提取率达到62.25%。氨基酸分析结果表明,所提豌豆分离蛋白(PPI)氨基酸没有遭到破坏,营养价值较高。通过对PPI功能性质研究发现,除了吸水吸油性外,PPI的乳化性、乳化稳定性、起泡性都和大豆分离蛋白(SPI)接近。由此可见,PPI可以作为SPI的替代品应用于食品,具有很大的实用价值。采用DSC研究了PPI的热力学性质,在87.67℃(7S)和104.28℃(11S)有两个峰,这可能是在碱溶酸沉过程中,蛋白结构发生了一定变化造成的。
- 废水豌豆蛋白 /
- 豌豆分离蛋白 /
- 提取工艺 /
- 功能性质
Abstract: The pea protein isolate ( PPI) was isolated from the waste water of bean vermicelli factory. Through the study of extraction process, the extraction condition was finally set.The condition was extract at pH12.0, solid-liquid ratio 1 ∶ 20 ( g /mL) , 30℃ for 30min. In this method, the extraction rate finally reached 62.25%. Total amino acids analysis indicated that the amino acids had not been destroyed through processing, the result showed that PPI had a high nutritional value. Physicochemical and functionality of PPI and soy protein isolate ( SPI) were compared and analyzed.Except oil and water absorption capability, the functionality of PPI was similar to SPI, such as foaming and emusifying capability. So PPI can be used as a subsititute for SPI. Through the differential scanning calorimetry ( DSC) , two endothermic peak were found, one of them was at 87.67℃ for vicilin and the other was at 104.28℃ for legumin.This may be due to the change of protein structure in the isolate procedure.
- waste water protein /
- pea protein isolate /
- extraction process /
- functionality

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参考文献(12)

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