菜籽饼粕中分离蛋白的制备-食品科学.pdf

※工艺技术 食品科学 2007, Vol. 28, No. 12 161 姜绍通，蒋连平 (合肥工业大学生物与食品工程学院，安徽 合肥 230009) ：在传统的碱提酸沉工艺基础上结合超滤制备菜籽分离蛋白。通过正交试验结果分析得到菜籽分离蛋白碱 提酸沉条件为：在pH13，温度40℃，料液比 (g/ml)分别为1:10、1:8和1:6下提取3次，每次40min；调 pH4.5 沉淀。上清液超滤工艺条件：40℃，流速2m/s，压力0.1MPa。喷雾干燥后产品的粗蛋白含量为70.5%，蛋白 得率为54.7%。 ：菜籽分离蛋白；碱提酸沉；超滤 Study on Preparation of Rapeseed Protein Isolate from Rapeseed Meal JIANG Shao-tong，JIANG Lian-ping (School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China) Abstract ：Rapeseed protein isolate was prepared on the basis of alkali-extraction and acid- precipitation combining with ultra- filtration. Through orthogonal tests, the best conditions of alkali-mullion and acid-isolation were: the pH 13, the temperature 40 ℃, the time of extraction 40 minutes, the times of extraction 3, the proportion of the material to liquid (g/ml) 1:10, 1:8, 1:6 respectively and the rapeseed protein deposited at pH 4.5. The conditions of the ultra-filtration to the separated liquid were: the product gained through spray drying process,the temperature 40 ℃, the velocity of flow 2 m/s and the pressure 0.1 MPa. In the content and recovery ratio of protein were 70.5%, 54.7% respectively. Key words：rapeseed protein isolate；alkali- extraction and acid-isolation；ultra-filtration 中图分类号：TQ93 文献标识码：A 文章编号：1002-6630(2007)12-0161-05 菜籽饼粕中粗蛋白含量一般为35%～45%，菜籽蛋 其他食品添加剂，其酶解产物还可获得功能性多肽[1-2]。 白为全价优质的植物蛋白，具有必需氨基酸平衡性强组 目前比较适用的菜籽蛋白提取方法主要是有机溶剂 成模式，蛋白质生物价(BV)均高于其它植物