摘要
通过单因素和正交试验优化碱法、超声辅助碱法及超声辅助酶碱法提取燕麦蛋白的工艺。结果表明:在最佳条件下燕麦蛋白的提取率分别可达31.96%、39.31%、61.43%;根据燕麦蛋白在不同pH值条件下的溶解性及沉淀率,确定碱法、超声辅助碱法和超声辅助酶碱法所提燕麦蛋白的等电点分别为4.6、3.6、3.8,沉淀率分别为57.92%、63.24%、72.24%;通过氨基酸组成分析和营养价值的评定,可知3种提取方法所提取的燕麦蛋白符合FAO/WHO推荐的模式,超声辅助酶碱法所提取的燕麦蛋白的必需氨基酸指数(EAAI)较其他两种方法的高,说明其营养价值较高。
The optimal process conditions for alkaline extraction,ultrasonic-assisted alkaline extraction and ultrasonic waveassisted alkaline extraction combined with enzymatic hydrolysis of proteins from oat bran were explored by single factor and orthogonal array design methods.The optimized alkaline extraction,ultrasonic-assisted alkaline extraction and ultrasonic waveassisted alkaline extraction combined with enzymatic hydrolysis presented oat protein yields of 31.96%,39.31% and 61.43%,respectively,and the isoelectric points of the resultant products were 4.6,3.6 and 3.8,respectively,according to the solubility and precipitation ratios at varying pH conditions and the corresponding precipitation ratios 57.92%,63.24% and 72.24% at these isoelectric points,respectively.Moreover,the amino acid composition analysis and nutritional evaluation demonstrated that all of the resultant products displayed essential amino acid composition in good agreement with the FAO/WHO pattern.The product resulting from ultrasonic wave-assisted alkaline extraction combined with enzymatic hydrolysis exhibited a higher EAAI when compared to the products resulting from alkaline extraction and ultrasonic-assisted alkaline extraction,indicating a higher nutritional value.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第14期71-79,共9页
Food Science
基金
国家燕麦产业技术体系建设项目(nycytx07-14)
北京市教育委员会面上项目(KM200910011004)
关键词
燕麦麸蛋白
碱法
超声辅助碱法
超声辅助酶碱法
氨基酸
营养评价
oat protein
alkaline extraction
ultrasonic wave-assisted alkaline extraction
ultrasonic wave-assisted alkaline extraction combined with enzymatic hydrolysis
amino acid
nutrition evaluation
