湖南农业大学学报（自然科学版）2017，Vol.43Issue(4)：464-468,5.DOI:10.13331/j.cnki.jhau.2017.04.022
松仁粕中清蛋白的提取工艺及功能性质研究
Study on extraction technology and functional properties of albumin in pine nut meal
摘要
Abstract
The defatted pine nut meal was taken as the material and the distilled water as extraction agent. Three single factor tests of ratio of material to solvent(1:10,1:15,1:20,1:25,1:30), extraction time( 30, 60, 90, 120, 150 min)and extraction temperature( 35, 40, 45, 50, 55℃)were conducted to detect the extraction efficiency of protein. On the basis of single factor tests, the extraction process parameters of albumin were optimized by response surface methodology, and the functional properties of albumin were studied. The results showed that the optimum extraction conditions of albumin in pine nut meal were as follows: the ratio of material to liquid was 1:25, extraction time was 92 min, extractiontemperature was 53℃, and the extraction rate of albumin was 23.52%. The solubility of albumin from pine nut meal was the smallest at pH 3. The albumin have good solubility, foaming and emulsifying properties under alkaline conditions.关键词
松仁粕/清蛋白/响应面法优化/提取工艺/功能性质Key words
pine nut/albumin/response surface optimization/extraction process/functional properties分类
化学化工引用本文复制引用
赵楠,阮俊青,包怡红..松仁粕中清蛋白的提取工艺及功能性质研究[J].湖南农业大学学报（自然科学版）,2017,43(4):464-468,5.基金项目
中央高校科研项目(2572014EA02,2572016AA39) （2572014EA02,2572016AA39）
哈尔滨市科技创新人才项目(2015RAXXJ010) （2015RAXXJ010）
