| 4种花生蛋白的分级提取及其结构的扫描电镜观察 |
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| 引用本文： | 李 婷,彭宇宁,李 强,王丹丹,任 虹. 4种花生蛋白的分级提取及其结构的扫描电镜观察[J]. 北京工商大学学报(自然科学版), 2015, 33(3): 35-42 |
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| 作者姓名： | 李 婷 彭宇宁 李 强 王丹丹 任 虹 |
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| 作者单位： | 北京工商大学食品学院/食品添加剂与配料北京高校工程研究中心/北京市食品风味化学重点实验室/食品质量与安全北京实验室,北京,100048 |
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| 基金项目： | 国家“863”计划项目 |
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| 摘 要： | 以花生粕为原料,采用超声辅助分级提取法研究花生清蛋白、球蛋白、醇溶蛋白和谷蛋白的提取工艺,并利用扫描电镜观察其表面结构.研究结果表明,花生清蛋白的较佳提取条件:提取温度为50℃,时间为12 min,料液比为1∶12,提取率为53.59％,清蛋白质量分数为72.14％;花生粕球蛋白较佳提取条件:提取温度为50℃,时间为10 min,NaCl溶液质量浓度为0.4 g/L,料液比为1∶10,提取率为9.03％,球蛋白质量分数为73.20％;花生醇溶蛋白较佳提取条件:乙醇溶液体积分数为70％,提取时间为12 min,料液比为1∶6,提取率为8.62％,醇溶蛋白质量分数为64.28％;花生粕谷蛋白较佳提取条件:提取温度为45℃,时间为15 min,pH值为8,料液比为1∶10,提取率为4.85％,谷蛋白质量分数为68.79％.通过扫描电镜观察,4种花生蛋白表面具有不同的结构.
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| 关 键 词： | 花生蛋白 工艺优化 电镜扫描 |
Study on Extraction and Structure of Four Kinds of Peanut Proteins |
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| LI Ting,PENG Yuning,LI Qiang,WANG Dandan,REN Hong. Study on Extraction and Structure of Four Kinds of Peanut Proteins[J]. Journal of Beijing Technology and Business University:Natural Science Edition, 2015, 33(3): 35-42 |
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| Authors: | LI Ting PENG Yuning LI Qiang WANG Dandan REN Hong |
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| Affiliation: | School of Food and Chemical Engineering/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients/Beijing Key Laboratory of Flavor Chemistry/Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China,School of Food and Chemical Engineering/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients/Beijing Key Laboratory of Flavor Chemistry/Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China,School of Food and Chemical Engineering/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients/Beijing Key Laboratory of Flavor Chemistry/Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China,School of Food and Chemical Engineering/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients/Beijing Key Laboratory of Flavor Chemistry/Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China and School of Food and Chemical Engineering/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients/Beijing Key Laboratory of Flavor Chemistry/Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China |
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| Abstract: | |
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| Keywords: | peanut protein process optimization scanning electron microscope |
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