| 酶法预处理对花生蛋白提取效果的影响(简报) |
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| 引用本文： | 王章存,王 雷,董吉林,李昌文,张培旗. 酶法预处理对花生蛋白提取效果的影响(简报)[J]. 农业工程学报, 2009, 25(3): 287-290 |
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| 作者姓名： | 王章存 王 雷 董吉林 李昌文 张培旗 |
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| 作者单位： | 1. 郑州轻工业学院食品与生物工程学院,郑州,450002
2. 河南省禹州市质量技术监督局,禹州,461670 |
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| 基金项目： | 河南省教育厅2008科技攻关项目（2008A550007） |
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| 摘 要： | 该文首次提出了以低温预榨花生饼为原料，经Viscozyme酶预处理后再碱溶酸沉提取蛋白质的新工艺，研究了酶处理条件对花生蛋白提取率的影响，通过中心组合试验设计和响应面分析优化的试验结果是：当花生饼浓度为15%，温度为45℃，酶用量1.26%，pH值为4.3，反应时间为134 min时，蛋白提取率为79.38%，而未用酶处理者蛋白提取率为58.35%，表明酶法预处理花生饼可以显著改善花生蛋白的提取效果。
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| 关 键 词： | 花生蛋白 蛋白质提取 工艺 响应面法 |
| 收稿时间： | 2008-02-17 |
| 修稿时间： | 2008-07-22 |
Effects of enzymatic pre-treatment on extraction of protein from defatted peanut flour |
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| Wang Zhangcun,Wang Lei,Dong Jilin,Li Changwen and Zhang Peiqi. Effects of enzymatic pre-treatment on extraction of protein from defatted peanut flour[J]. Transactions of the Chinese Society of Agricultural Engineering, 2009, 25(3): 287-290 |
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| Authors: | Wang Zhangcun Wang Lei Dong Jilin Li Changwen Zhang Peiqi |
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| Affiliation: | 1.School of Food and Bioengineering;Zhengzhou University of Light Industry;Zhengzhou 450002;China;2.Yuzhou Bureau of Quality and Technical supervision;Yuzhou 461670;China |
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| Abstract: | A new process that defatted peanut was pretreated by Viscozyme L before extraction of the protein with a method of alkali solution-acid precipitate was put forward,and the effects of the enzyme pretreatment conditions on the extraction rate of peanut protein was researched by central composite design experiments and Response Surface Methodology(RSM).Results showed that the extraction rate of peanut protein was 79.38%under the optimum pretreatment conditions:15%(m/V)content of defatted peanut flour suspensio... |
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| Keywords: | Viscozyme |
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