| 不同制备方法对花生蛋白功能性质的影响(简报) |
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| 引用本文： | 吴海文,王 强,马铁铮.不同制备方法对花生蛋白功能性质的影响(简报)[J].农业工程学报,2009,25(4):304-308. |
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| 作者姓名： | 吴海文 王 强 马铁铮 |
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| 作者单位： | 中国农业科学院农产品加工研究所,北京,100193 |
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| 基金项目： | 国家科技支撑计划（2006BAD05A01-09） |
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| 摘 要： | 该文研究了不同制备方法对花生浓缩蛋白功能性的影响，以期为不同制备方法制得的花生浓缩蛋白在食品中的广泛应用提供理论支持。以脱脂花生蛋白粉（DPF）为原料，通过等电沉淀、乙醇浸提、等电沉淀与乙醇浸提相结合及碱溶酸沉技术制备花生浓缩蛋白，并分别测定其蛋白功能性（蛋白溶解性、吸水性、持油性、乳化能力及乳化稳定性、起泡能力及泡沫稳定性、凝胶性质）。结果表明：碱溶酸沉技术制备的蛋白溶解性、起泡能力及泡沫稳定性最好；而乙醇浸提制备的蛋白吸水性、持油性和凝胶性质要显著性的高于其他方法制备的蛋白产品的；不同方法制备的花生浓缩蛋白的乳化稳定性均明显低于对照（DPF），尤以碱溶酸沉技术制备的最低。因此可知，乙醇浸提制备的蛋白适用于对吸水性、持油性和凝胶性质要求较高的食品中；碱溶酸沉技术制备的蛋白适用于对起泡能力要求较高的食品中。
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| 关 键 词： | 食品加工 提取 浓缩 蛋白 物理性质 化学性质 花生 |
| 收稿时间： | 2008/5/30 0:00:00 |
| 修稿时间： | 2009/3/31 0:00:00 |
Effects of preparation methods on functional properties of peanut protein |
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| Wu Haiwen,Wang Qiang and Ma Tiezheng.Effects of preparation methods on functional properties of peanut protein[J].Transactions of the Chinese Society of Agricultural Engineering,2009,25(4):304-308. |
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| Authors: | Wu Haiwen Wang Qiang and Ma Tiezheng |
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| Institution: | Institute of Processing for Agricultural Products;Chinese Academy of Agricultural Sciences;Beijing 100193;China |
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| Abstract: | In order to extend the applications of peanut protein concentrates prepared by different methods in food industry, effects of different preparation methods on the functional properties of peanut protein concentrates were studied. Peanut protein concentrates were isolated from defatted peanut protein flour by isoelectric precipitation, ethanol precipitation, isoelectric precipitation combined with ethanol precipitation, alkali solution with isoelectric precipitation and their functional properties (solubility, water holding capacity, oil binding capacity, emulsifying capacity and stability, foaming capacity and stability and gel properties) were evaluated. The results showed that the protein solubility, foaming capacity and stability of protein prepared by alkali solution with isoelectric precipitation were the best of all the peanut protein products. But the protein prepared by ethanol precipitation had better water holding capacity, oil binding capacity and gel properties, which were significantly different from other protein products. The emulsifying stabilities of protein concentrates prepared by different methods were significantly lower than that of defatted protein flour and that of protein concentrates prepared by alkali solution with isoelectric precipitation was the lowest. The results indicate that protein concentrates prepared by alkali solution with isoelectric precipitation can be suitable for food systems requiring foaming such as cake and ice cream. The protein concentrates prepared by ethanol precipitation are suitable for use in food stuffs requiring higher water holding capacity, oil binding capacity and gel properties. |
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| Keywords: | food processing extraction concentration proteins physical properties chemical properties peanut |
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