花生蛋白酶解条件及酶解产物功能特性的研究

目的]研究花生蛋白酶解条件、酶解产物的功能特性。方法]采用酶解法,从花生饼粕粉中提取花生蛋白,通过单因素试验,考察了不同条件下花生饼粕粉中蛋白质的提取情况,并对其功能特性进行了研究。结果]最佳的蛋白质提取率的条件为花生饼粕粉在55℃水热处理6 h,固液比为1∶20,溶液pH为12,加酶量为0.5%,在此条件下花生蛋白的提取率为74.62%。结论]酶解花生蛋白具有较高的提取率。酶解产物具有较好的乳化性、起泡性及保水性。

Study on Peanut Protein Enzymatic Hydrolysis Conditions and Function Characteristics of Enzymatic Hydrolysis Product

Objective] The research aimed to study the peanut protein enzymatic hydrolysis conditions and function characteristics of enzymatic hydrolysis product.Method] The enzymatic hydrolysis extraction of peanut protein from peanut meal flour was studied by the single factor experiment in different conditions,and the function characteristics of protein were studied.Result]A solid-to-liquid ratio of 1∶20（m/V）,an enzyme/sample（E/S） of 0.5%,an extraction temperature of 55 ℃ and a time of 6 h were found to be optimal for the protein extraction from peanut meal flour.Finally,the peanut protein extraction rate was 74.62% in these conditions.Conclusion] Enzymatic hydrolysis method has high extraction rate.Moreover,the enzymatic hydrolysis product has good emulsifiability,foamability and water retentivity,and can be widely used in food.