| 缪福俊1,2，王高升1,2，徐田1,2，宁德鲁1,2，郭刚军3.澳洲坚果速溶蛋白粉和分离蛋白粉同步制备工艺研究[J].中国油脂,2026,51(6):.[MIAO Fujun1,2, WANG Gaosheng1,2, XU Tian1,2, NING Delu1,2, GUO Gangjun3.Simultaneous extraction of instant protein powder and protein isolate powder from macadamia nut[J].China Oils and Fats,2026,51(6):.] |
| 澳洲坚果速溶蛋白粉和分离蛋白粉同步制备工艺研究 |
| Simultaneous extraction of instant protein powder and protein isolate powder from macadamia nut |
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投稿时间：2025-04-10 修订日期：2025-12-31 录用日期：2025-05-13
出版日期：2026-06-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250180 |
| 中文关键词: 澳洲坚果 速溶蛋白粉 分离蛋白粉 增溶改性 生产实践 功能特性 |
| 英文关键词:macadamia instant protein powder protein isolate powder solubilizing modification production practice functional properties |
| 基金项目:云南省重大科技专项计划（202202AE090006）；云南省“兴滇英才支持计划”青年人才项目（XDYC-QNRC-2024-458） |
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| Author Name | Affiliation | | MIAO Fujun1,2, WANG Gaosheng1,2, XU Tian1,2, NING Delu1,2, GUO Gangjun3 | 1.Yunnan Academy of Forestry and Grassland, Kunming 650201,China
2.Yunnan Provincial Technology
Innovation Center for Woody Oil Crops, Kunming 650201, China
3.Yunnan Institute of Tropical
Crops, Jinghong 666100, Yunnan, China |
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| 中文摘要: |
| 旨在为澳洲坚果粕的综合利用及高值化产品加工提供参考，以澳洲坚果脱脂粕粉为原料，采用单因素试验和正交试验确定复合酶增溶改性与纯化制备速溶蛋白粉与分离蛋白粉的最佳工艺条件，并进行中试生产实践同步制备速溶蛋白粉与分离蛋白粉，对2种蛋白粉的功能特性和氨基酸组成进行测定。结果表明：澳洲坚果速溶蛋白粉最佳增溶工艺条件为中性蛋白酶与纤维素酶质量比2∶ 1、加酶量1.5%（以脱脂粕粉质量计）、酶解时间120 min、料液比1∶ 4；分离蛋白粉最佳纯化工艺条件为糖化酶、谷氨酰胺转氨酶与单宁酶质量比2∶ 2∶ 1、加酶量15%（以脱脂粕粉质量计）、酶解时间90 min、料液比1∶ 4；在优化条件下，通过中试生产制备的速溶蛋白粉蛋白质含量为57.26%，得率为1382%，蛋白质提取率为25.21%，氨基酸总量为51.24 g/100 g，制备的分离蛋白粉蛋白质含量为8653%，得率为2136%，蛋白质提取率为58.89%，氨基酸总量为79.43 g/100 g；速溶蛋白粉和分离蛋白粉在pH 5.0时溶解性和乳化性均最小，在60 ℃时持水性和吸油性均最大；速溶蛋白粉在pH 7.0~11.0时溶解性较佳。综上，澳洲坚果速溶蛋白粉和分离蛋白粉同步制备工艺可行，且产品品质较好。 |
| 英文摘要: |
| In order to provide a reference for the comprehensive utilization and high-value product processing of macadamia nut meal, with defatted macadamia nut meal as the raw material, single factor and orthogonal experiments were used to determine the best technological conditions for the preparation of instant protein powder and protein isolate powder by solubilizing modification and purification with complex enzyme, and pilot production practice was conducted to simultaneously prepare instant protein powder and protein isolate powder. The functional properties and amino acid composition of the two products were analyzed. The results showed that the optimal solublization conditions of macadamia instant protein powder were as follows: neutral protease-cellulase mass ratio 2∶ 1, enzyme dosage 1.5%(based on the mass of defatted meal), enzymolysis time 120 min, solid-liquid ratio 1∶ 4. The optimal purification conditions of protein isolate powder were glucoamylase-transglutaminase-tannase mass ratio 2∶ 2∶ 1, enzyme dosage 1.5%(based on the mass of defatted meal), enzymolysis time 90 min, and solid-liquid ratio 1∶ 4. Under these conditions, the pilot production was carried out. The protein content of the prepared instant protein powder was 57.26%, the product yield was 1382%, the protein extraction rate was 2521%, and the total amino acid content was 51.24 g/100 g. The protein content of the prepared protein isolate powder was 86.53%, the product yield was 21.36%, the protein extraction rate was 5889%, and the total amino acid content was 79.43 g/100 g. The solubility and emulsifying capacity of instant protein powder and protein isolate powder were the lowest at pH 5.0, and the water holding capacity and oil holding capacity reached the maximum at 60 ℃. The solubility of instant protein powder was good at pH 7.0-11.0. In summary, the simultaneous preparation process for macadamia instant protein powder and protein isolate powder is feasible, and the resulting products exhibit good quality. |
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