食品科学
• 工艺技术 • 上一篇 下一篇
贺 楠,徐怀德
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HE Nan,XU Huai-de
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目的:有效利用魔芋飞粉蛋白资源。方法:采用碱溶酸沉法提取魔芋飞粉蛋白,并对魔芋飞粉蛋白乳化性进行研究。结果:魔芋飞粉蛋白最优提取条件为提取温度40℃、提取液pH10.0、提取时间40min、料液比1:30。提取液酸沉pH3.6,过滤干燥得魔芋飞粉蛋白提取率为36.59%,蛋白纯度为74.73%。魔芋飞粉蛋白乳化能力平均为47.88%,乳化稳定性平均为43.55%。结论:魔芋飞粉蛋白质提取得率较高,且具有较高乳化性能。
关键词: 魔芋飞粉, 蛋白提取, 乳化能力, 乳化稳定性
Abstract:
Protein from konjac flying powder, the byproduct of konjac fine powder production, was extracted using alkaline dissolution and acid precipitation and emulsifying properties of the isolate were investigated. The optimal conditions for extracting protein from konjac flying powder were found to be extraction at 40 ℃ for 40 min with an alkaline solution at pH 10 in a solid-to-solvent ratio of 1:30 followed by precipitation by adjusting the pH to 3.6. The filtrated extract was dried to obtain a yield of 36.59% and a purity of 74.73%. The average emulsifying capacity and average emulsion stability of the protein isolate were 47.88% and 43.55%, respectively. In this study we have obtained a protein with high yield and emulsifying properties from konjac flying powder.
Key words: konjac flying powder, protein extraction, emulsifying capacity, emulsion stability
贺 楠,徐怀德. 魔芋飞粉蛋白质提取及乳化性研究[J]. 食品科学, doi: 10.7506/spkx1002-6630-201316024.
HE Nan,XU Huai-de. Extraction and Emulsifying Properties of Protein from Konjac Flying Powder[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201316024.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201316024
https://www.spkx.net.cn/CN/Y2013/V34/I16/120