摘要
研究了醇洗高温花生粕生产花生蛋白的工艺。利用响应面法研究了醇洗温度、醇洗时间、液料比以及乙醇体积分数对花生蛋白纯度的影响。结果表明,回归模型能很好地反映各因素水平与响应值之间的关系;同时得出最佳的醇洗条件为:醇洗温度50℃,醇洗时间2 h,液料比12∶1,乙醇体积分数75%,在此最佳条件下,花生蛋白纯度达到56.42%。所得花生蛋白的氨基酸组成种类齐全,必需氨基酸含量较高,表明花生蛋白是一种优质植物蛋白。
Peanut protein extraction by ethanol from high temperature peanut meal was studied. According to the response surface methodology, the effects of ethanol washing temperature, ethanol washing time, liquid -solid ratio and ethanol concentration on peanut protein purity were explored. Results indicated that the mathematical regression model was enough to reflect the relations between each factor and response value. The optimized extraction conditions were as follows ： ethanol washing temperature 50℃, ethanol washing time 2 h,liquid - solid ratio 12： 1, ethanol concentration 75%. Under the optimal conditions, the purity of peanut protein was 56.42%. The obtained peanut protein contained abundant amino acids, and the essential amino acids content was high. The peanut protein was a kind of high - quality vegetable protein.
出处
《中国油脂》
CAS
CSCD
北大核心
2009年第5期17-20,共4页
China Oils and Fats
关键词
高温花生粕
醇洗
响应面
氨基酸分析
high temperature peanut meal
ethanol washing
response surface methodology
amino acid analysis
