| 马铁铮，王 静，王 强.物理改性方法提升花生蛋白溶解性的研究[J].中国油脂,2017,42(01):.[MA Tiezheng, WANG Jing, WANG Qiang.Physical modification for improving solubility of peanut protein[J].China Oils and Fats,2017,42(01):.] |
| 物理改性方法提升花生蛋白溶解性的研究 |
| Physical modification for improving solubility of peanut protein |
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| DOI： |
| 中文关键词: 花生蛋白 复合改性 物理改性 溶解性 |
| 英文关键词:peanut protein composite modification physical modification solubility |
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| 中文摘要: |
| 为了提高花生蛋白的溶解性，使用热处理、微波处理、高速搅拌和超声波处理进行增溶改性。结果表明，复合使用高速搅拌和超声波处理对于花生蛋白溶解性的提高更为有效。通过单因素实验和正交实验，得出高速搅拌的最优工艺为：转速22 000 r/min，搅拌时间66 s，料液比1∶?7；超声波处理的最优工艺为：超声功率210 W，超声时间420 s，料液比1∶?10。在各自的最优工艺条件下，先高速搅拌后超声波处理改性可以使花生蛋白的氮溶指数提高至78.2%。 |
| 英文摘要: |
| The solubility of peanut protein was enhanced by four physical modification methods, including heat treatment, microwave treatment, high speed stirring and ultrasound treatment, and the composite use of the last two methods was found to be more effective. Through single factor experiment and orthogonal experiment, the optimal conditions of high speed stirring were obtained as follows: stirring rate 22 000 r/min, operation time 66 s, ratio of solid to liquid 1∶?7, and the optimal conditions of ultrasound treatment were obtained as follows∶? ultrasonic power 210 W, ultrasonic time 420 s, ratio of solid to liquid 1∶?10. Under their respectively optimal conditions, these two methods applied in turn were confirmed to increase the nitrogen solubility index of peanut protein to 78.2%. |
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