| 李强，罗松明，钟焱，等.牡丹籽分离蛋白提取工艺及乳化特性[J].中国油脂,2018,43(8):.[LI Qiang, LUO Songming, ZHONG Yan，etc.Extraction process and emulsifying properties of peony seed protein isolate[J].China Oils and Fats,2018,43(8):.] |
| 牡丹籽分离蛋白提取工艺及乳化特性 |
| Extraction process and emulsifying properties of peony seed protein isolate |
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| DOI： |
| 中文关键词: 牡丹籽 分离蛋白 盐溶法 乳化特性 pH |
| 英文关键词:peony seed protein isolate salt solvent method emulsifying property pH |
| 基金项目: |
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| 摘要点击次数: 1179 |
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| 中文摘要: |
| 采用单因素试验及响应面试验优化盐溶法提取牡丹籽分离蛋白工艺，并测定不同pH下牡丹籽分离蛋白的乳化特性。结果表明：牡丹籽分离蛋白的最佳提取工艺条件为提取时间69 min、提取温度40?℃、料液比1∶?20、NaCl浓度1.03 mol/L，在此条件下牡丹籽分离蛋白得率为（23.49±121）%，纯度为（90.75±0.87）%；牡丹籽分离蛋白乳液在pH为8时，乳化能力、乳液热稳定性均最高，分别为（85.27±1.23）%和（90.74±1.07）%；乳液在pH 2~5时，形成Pickering乳液，显著增加乳液热稳定性、粒径，改变乳液颜色；乳液pH 8~10，形成O/W型乳液，乳液pH越高，乳化能力、乳液热稳定性越低，乳液粒径越小，乳液颜色越深；乳液中性条件下，粒径较大，热稳定性较低。 |
| 英文摘要: |
| The extraction of peony seed protein isolate by salt solvent method was optimized by single factor experiment and response surface methodology, and the emulsifying properties of peony seed protein isolate under different pH were determined. The results showed that the optimal extraction conditions of peony seed protein isolate were obtained as follows: extraction time 69 min, extraction temperature 40?℃, ratio of material to liquid 1∶?20 and NaCl concentration 1.03 mol/L. Under these conditions, the yield of peony seed protein isolate was （23.49±1.21）%, and the purity was （90.75±0.87）%. When the pH was 8, the emulsifying capacity and the emulsion thermal stability were the highest, which were(85.27±1.23)% and(90.74±1.07)% respectively. When the emulsion pH was 2-5, Pickering emulsion was formed, the thermal stability and particle size of the emulsion increased remarkably, and the color of the emulsion changed. When the emulsion pH was 8-10, O/W emulsion was formed and the higher of the emulsion pH, the lower of the emulsifying capacity and emulsion thermal stability, the smaller of the particle size of emulsion, and the darker of the emulsion color. Under the neutral condition, the particle size of the emulsion was larger, while the thermal stability was lower. |
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