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| 蒸汽爆破辅助提取油茶籽蛋白及其功能性质分析 |
| Steam explosion-assisted extraction of oil-tea camellia seed protein and its functional properties |
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| DOI： |
| 中文关键词: 蒸汽爆破 油茶籽蛋白 碱溶酸沉 功能性质 |
| 英文关键词:steam explosion oil-tea camellia seed protein alkali extraction and acid precipitation functional property |
| 基金项目: |
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| 中文摘要: |
| 研究了蒸汽爆破结合碱溶酸沉法提取油茶籽蛋白工艺，确定了最佳提取条件，同时分析了pH、蛋白质量浓度、NaCl浓度和蔗糖浓度对蒸汽爆破处理前后油茶籽蛋白功能性质的影响。结果表明：最佳提取条件为蒸汽爆破压力0.8~2.3 MPa、蒸汽爆破时间30~120 s、料液比1∶?10、提取温度40?℃、pH 10、提取时间50 min，在此条件下，油茶籽蛋白提取率为71.01%，显著高于未经蒸汽爆破处理的58.74%；经蒸汽爆破处理得到的油茶籽蛋白吸油性和吸水性均有所提高；pH、蛋白质量浓度、NaCl浓度均对油茶籽蛋白的起泡性和泡沫稳定性、乳化性和乳化稳定性有不同程度的影响；蔗糖浓度对油茶籽蛋白起泡性作用比较明显，但对泡沫稳定性无显著改善作用，对乳化性、乳化稳定性起到改善作用。 |
| 英文摘要: |
| The steam explosion-assisted alkali extraction and acid precipitation method was used to extract oil-tea camellia seed protein, and the optimal extraction conditions were determined. The effects of pH, protein mass concentration, NaCl and sucrose concentrations on the functional properties of oil-tea camellia seed proteins before and after steam explosion were analyzed. The results showed that the optimal extraction conditions were obtained as follows: steam explosion pressure 0.8-2.3 MPa, steam explosion time 30-120 s,solid-liquid ratio 1∶?10, extraction temperature 40?℃, pH 10 and extraction time 50 min. Under these conditions, the extraction rate of oil-tea camellia seed protein was 71.01%,significantly higher than that of untreated oil-tea camellia seed protein(58.74%), and the oil absorption and water absorption were improved. The foaming properties and emulsifying properties of oil-tea camellia seed protein were affected by pH, protein mass concentration, NaCl concentration. And the sucrose concentration had a significant effect on the foaming ability of the protein, but had no significant improvement on the foam stability, and it improved the emulsifying ability and emulsion stability of the protein. |
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