食品科学 ›› 2010, Vol. 31 ›› Issue (14): 71-79.doi: 10.7506/spkx1002-6630-201014016

• 工艺技术 • 上一篇    下一篇

3 种方法提取燕麦麸蛋白及其产物的比较

赵素斌1,张晓平2,任 清2,*   

  1. 1.河北工程大学附属医院普外科
    2.北京工商大学 植物资源研究开发北京市重点实验室
  • 收稿日期:2009-10-23 修回日期:2010-04-08 出版日期:2010-07-15 发布日期:2010-12-29
  • 通讯作者: 任 清 E-mail:xiaoping830419@163.com
  • 基金资助:

    国家燕麦产业技术体系建设项目(nycytx07-14);北京市教育委员会面上项目(KM200910011004)

Optimization of Three Oat Protein Extraction Processes and Comparisons of Amino Acid Composition and Nutritional Value among the Resultant Products

ZHAO Su-bin1,ZHANG Xiao-ping2,REN Qing2,*   

  1. 1. Department of General Surgery of Affiliated Hospital, Hebei University of Engineering, Handan 056029, China;2. Beijing Key
    Laboratory of Plant Resources Research and Development, Beijing Technology and Business University, Beijing 100037, China  
  • Received:2009-10-23 Revised:2010-04-08 Online:2010-07-15 Published:2010-12-29
  • Contact: REN Qing E-mail:xiaoping830419@163.com

摘要:

通过单因素和正交试验优化碱法、超声辅助碱法及超声辅助酶碱法提取燕麦蛋白的工艺。结果表明:在最佳条件下燕麦蛋白的提取率分别可达31.96%、39.31%、61.43%;根据燕麦蛋白在不同pH 值条件下的溶解性及沉淀率,确定碱法、超声辅助碱法和超声辅助酶碱法所提燕麦蛋白的等电点分别为4.6、3.6、3.8,沉淀率分别为57.92%、63.24%、72.24%;通过氨基酸组成分析和营养价值的评定,可知3 种提取方法所提取的燕麦蛋白符合FAO/WHO 推荐的模式,超声辅助酶碱法所提取的燕麦蛋白的必需氨基酸指数(EAAI)较其他两种方法的高,说明其营养价值较高。

关键词: 燕麦麸蛋白, 碱法, 超声辅助碱法, 超声辅助酶碱法, 氨基酸, 营养评价

Abstract:

The optimal process conditions for alkaline extraction, ultrasonic-assisted alkaline extraction and ultrasonic waveassisted alkaline extraction combined with enzymatic hydrolysis of proteins from oat bran were explored by single factor and orthogonal array design methods. The optimized alkaline extraction, ultrasonic-assisted alkaline extraction and ultrasonic waveassisted alkaline extraction combined with enzymatic hydrolysis presented oat protein yields of 31.96%, 39.31% and 61.43%, respectively, and the isoelectric points of the resultant products were 4.6, 3.6 and 3.8, respectively, according to the solubility and precipitation ratios at varying pH conditions and the corresponding precipitation ratios 57.92%, 63.24% and 72.24% at these isoelectric points, respectively. Moreover, the amino acid composition analysis and nutritional evaluation demonstrated that all of the resultant products displayed essential amino acid composition in good agreement with the FAO/WHO pattern. The product resulting from ultrasonic wave-assisted alkaline extraction combined with enzymatic hydrolysis exhibited a higher EAAI when compared to the products resulting from alkaline extraction and ultrasonic-assisted alkaline extraction, indicating a higher nutritional value.

Key words: oat protein, alkaline extraction, ultrasonic wave-assisted alkaline extraction, ultrasonic wave-assisted alkaline extraction combined with enzymatic hydrolysis, amino acid, nutrition evaluation

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