| 赵雪淞,张鑫磊,刘 民，等.醇法生产花生浓缩蛋白的工艺条件研究[J].中国油脂,2014,39(8):.[ZHAO Xuesong,ZHANG Xinlei,LIU Min，etc.Production of alcohol leached peanut protein concentrate[J].China Oils and Fats,2014,39(8):.] |
| 醇法生产花生浓缩蛋白的工艺条件研究 |
| Production of alcohol leached peanut protein concentrate |
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| DOI： |
| 中文关键词: 花生浓缩蛋白 乙醇浸提法 工艺条件 |
| 英文关键词:peanut protein concentrate alcohol extraction method technological condition |
| 基金项目: |
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| 中文摘要: |
| 以脱脂花生蛋白粉为原料，通过单因素实验和正交实验优化乙醇浸提法生产花生浓缩蛋白的工艺条件，并通过放大实验进行验证。结果表明，花生浓缩蛋白生产的最佳工艺条件为：乙醇体积分数65%，料液比1∶，浸洗温度60℃，浸洗时间40 min，浸洗次数3次。在最佳工艺条件下所得花生浓缩蛋白产品的蛋白质含量为72%，氮溶解指数（NSI）为42%。100 g放大实验所得花生浓缩蛋白产品的蛋白质含量为70%，氮溶解指数为40%。 |
| 英文摘要: |
| The production conditions of peanut protein concentrate from defatte peanut protein powder by alcohol extraction were optimized by single factor experiment and orthogonal experiment and verified by scale-up experiment. The results showed that the optimal production conditions were obtained as follows: volume fraction of alcohol 65%, ratio of material to liquid 1∶8, extraction temperature 60℃, extraction time 40 min, extraction times three. Under the optimal conditions, the protein content and nitrogen solubility index （NSI） of the peanut protein concentrate were 72% and 42% respectively. Furthermore, an enlarged alcohol leached process was performed at a dose of 100 g under the optimal conditions, and the protein content and NSI of the peanut protein concentrate were 70% and 40% respectively. |
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