| 缪福俊1，李文玕1，刘润民1，王高升1，郭刚军2，宁德鲁1.澳洲坚果分离蛋白的酶法纯化工艺优化
及功能特性分析[J].中国油脂,2024,49(8):.[MIAO Fujun1, LI Wengan1, LIU Runmin1, WANG Gaosheng1,
GUO Gangjun2, NING Delu1.Optimization of purification process of macadamia nut protein isolate with enzyme method and analysis of its functional properties[J].China Oils and Fats,2024,49(8):.] |
| 澳洲坚果分离蛋白的酶法纯化工艺优化
及功能特性分析 |
| Optimization of purification process of macadamia nut protein isolate with enzyme method and analysis of its functional properties |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230361 |
| 中文关键词: 澳洲坚果 蛋白粉 糖化酶 生产实践 功能特性 |
| 英文关键词:macadamia nut protein powder glucoamylase production practice functional property |
| 基金项目:云南省重大科技专项计划（202202AE090006）;2023年云南省林草科技创新项目（2023KJCX002） |
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| 中文摘要: |
| 为获得高纯度的澳洲坚果蛋白粉，以低纯度澳洲坚果蛋白粉为原料,采用单因素试验和正交试验确定糖化酶纯化澳洲坚果蛋白粉的最佳工艺条件，在最佳工艺条件下进行中试生产实践（澳州坚果仁—压榨制油—粉碎—脱脂饼粉—加水磨浆—碱溶酸沉—酶解纯化—喷雾干燥—纯化蛋白粉），对纯化后蛋白粉的溶解度、乳化性、持水性和吸油性进行测定，并比较了纯化前后蛋白粉的氨基酸组成及含量。结果表明：澳洲坚果蛋白粉最佳纯化工艺条件为加酶量100 U/g、酶解温度55 ℃、酶解时间90 min、料液比1∶ 8，在此条件下进行中试生产实践，制备的蛋白粉蛋白质含量为76.87%，蛋白得率为32.56%，蛋白质提取率为94.81%；纯化蛋白粉在pH 5.0时溶解度最小、乳化性最低，持水性和吸油性在60 ℃时达到最大；纯化后蛋白粉的氨基酸组成丰富，富含7种必需氨基酸，氨基酸总量为6517 g/100 g，高于纯化前的。综上，澳洲坚果纯化蛋白粉具有良好的品质和功能特性。 |
| 英文摘要: |
| In order to obtain macadamia nut protein powder with high purity, single factor and orthogonal experiments were used to determine the optimal conditions for purification of macadamia nut protein powder by glucoamylase with low purity macadamia nut protein powder as material. Pilot production(macadamia nut kernel—pressing—crushing—defatted macadamia nut cake powder—adding water and grinding—alkaline solution and acid precipitation—enzymatic hydrolysis purification—spray drying—purified protein powder) was practiced under the optimal process conditions. The solubility, emulsification, water-holding and oil-absorption capacities of the purified protein powder were determined, and the amino acid composition and content of the protein powder before and after purification were compared. The results showed that the optimal purification conditions for macadamia nut protein were as follows: enzyme dosage 100 U/g, enzyme hydrolysis temperature 55 ℃, enzyme hydrolysis time 90 min, and material-liquid ratio 1∶ 8. Under the optimal conditions, the pilot production showed that the protein content of the purified protein powder was 76.87%, the protein yield was 32.56%, and the protein extraction rate was 94.81%. The solubility of the purified protein powder was the smallest at pH 5.0, and the emulsification was the lowest, the water-holding and oil-absorption capacities reached the maximum value at 60 ℃. The amino acid composition of the purified protein powder was rich in 7 essential amino acids, and the total amino acid amount was 65.17 g/100 g, which was higher than that of the pre-purification. In conclusion, the purified protein powder of macadamia nut has good quality and functional properties. |
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