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混合溶剂醇洗芝麻浓缩蛋白的加热改性研究
Heating modification of sesame protein concentrate extracted by ethanol leaching with mixed solvents
  
DOI：
中文关键词:  芝麻浓缩蛋白  加热改性  氮溶解指数
英文关键词:sesame protein concentrate  heating modification  nitrogen soluble index
基金项目:
Author NameAffiliation
LIU Yulan  
WANG Shasha  
WANG Xuede  
MA Xiangyu  
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中文摘要:
      对60%乙醇-正己烷混合溶剂浸提的醇洗芝麻浓缩蛋白进行碱性条件下的水浴加热改性。通过单因素实验和响应面实验，确定的最佳工艺条件为：加热温度78℃，加热时间31 min，pH 9.5，料液比1∶12。改性后芝麻浓缩蛋白的NSI（氮溶解指数）由3.61%提高到23.89%，吸油性提高1.83倍，吸水性提高134倍，乳化性提高1.13倍，乳化稳定性提高1.24倍，起泡性提高1.02倍。
英文摘要:
      Sesame protein concentrate extracted from cold-pressed sesame cake by n-hexane and 60% of ethanol was modified by water-bath heating under alkaline condition. The optimal modification conditions were obtained by single factor experiment and response surface methodology as follows: heating temperature 78℃, heating time 31 min, pH 9.5, solid-liquid ratio 1∶12. The nitrogen soluble index (NSI) of sesame protein concentrate after modification increased from 3.61% to 23.89%. With the increase of NSI, the oil absorption capability, water absorption ability, emulsification, emulsion stability and foamability of modified sesame protein concentrate increased by 1.83, 1.34, 1.13, 1.24, 1.02 times respectively comparing with the sesame protein concentrate.
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