菜籽饼粕脱毒植酸提取和浓缩蛋白分离蛋白的制备

用在盐酸浸提菜籽饼粕进行脱毒、植酸提取及浓缩蛋白、分离蛋白制备。脱毒粕可干燥作饲料或经匀浆、离心分离和过筛的方法制取浓缩蛋白，制浓缩蛋白后的残渣再匀浆用稀碱萃取，调等电点沉淀出分离蛋白。总蛋白质提取率≥９１％，制取的浓缩蛋白含蛋白质６１％，硫甙低于０．４％，植酸低于１％；分离蛋白含蛋白质９０％，硫甙低于０．０３％，植酸低于０．５％。     

菜籽浓缩蛋白和分离蛋白的制取综述

本文论述了制取高蛋白菜籽产品,如菜籽浓缩蛋白和分离蛋白的某些可行的制取工艺。含有60～65％蛋白质的菜籽浓缩蛋白可以采用水萃取出非蛋白质成份的方法制得,例如,可溶性的碳水化合物和硫代萄葡糖甙等,含有90～95％蛋白质的菜籽分离蛋白可以采用稀碱液萃取出蛋白质,而后从萃取液中沉淀出蛋白质的方法制得。菜籽浓缩蛋白和分离蛋白与大豆蛋白相比具有很高的营养价值。此外,菜籽浓缩蛋白和分离蛋白也表现出很理想的功能特性。     

日本将膜分离技术应用于食品加工的主要成果

一、食肉蛋白的膜法分离浓缩食肉加工的漂排水,应当说是潜在的营养资源,由于已知能应用限外过滤(UF)膜分离浓缩食肉蛋白,可望作为食品原料加以利用。基于UF膜的选择透过性,在用UF膜作20倍浓缩时,一方面水溶性蛋白质被充分浓缩,另一方面含臭味成分的低分子物质,透过UF膜面被排除。结果表明、蛋白质品质得到提高,而香味的难点也得以解决。这种20倍浓缩液,因水溶性蛋白经加热形成特有的凝胶,具有红的发色作用,能够置换     

膜技术在乳品工业中之新应用(系列之五)乳蛋白质浓缩物

引言 膜分离理论之新发展及其在乳品工业中之新应用,揭示了对乳蛋白质浓缩物之生产与应用的可能性。乳蛋白质浓缩物亦称乳浓缩蛋白,在其传统的老产品中,如所周知有干酪素、干酪素盐(钠盐或钙盐)和共沉物等。这些乳蛋白质与乳中其它成分之分离,都是基于不同的化学性质和     

连续提取膜分离生产高纯大豆分离蛋白

低温大豆粕粉用酸碱溶液连续提取，生物法脱脂、脱酶、经膜分离浓缩提纯去除杂质，再经过改性，生产出性能优异大豆分离蛋白。     

超滤与反渗透技术在分离提纯油籽蛋白上的利用

油籽蛋白对提高世界过半数人口饮食的蛋白质含量及质量具有很大的意义。过去50年里,美国等国家在促成油籽蛋白特别是大豆蛋白的食用方面做了大量工作。浓缩蛋白、分离蛋白及组织状蛋白等产品早已投放市场。然时至今日油籽食用蛋白的生产技术仍在发展中。对大豆及其他油籽蛋白的风味、功能性、色泽、抗营养因子、加工工艺和经济等问题都需要进行研究。近几年来膜分离技术在分离提纯油籽蛋白上的应     

大豆分离蛋白的电酸化法生产

食品工业上所用的植物蛋白大部分是其分离蛋白的形式,大多是通过酸沉法生产的。这些蛋白质对于局部的过量酸极其敏感,可能会引起其部分不可逆地变性,从而导致酸沉行为的改变。并且由于酸碱的加入,伴随产生大量废水。最近,加拿大农业食品部食品研究开发中心的Ｂａｚｉｎｅｔ,Ｌ.等人发明了一种将蛋白质沉淀浓缩、分离,而不会使之变性的新方法。它源于膜分离技术之一的电渗析技术,被称为蛋白质的电酸化。他们对大豆蛋白质进行电酸化,测定了其粘度和电导率,探讨了影响系统限定电流强度的因素,并将用电酸化方法生产的大豆分离蛋白与工业大豆分离…     

热水蒸煮大豆蛋白产品的功能性研究

研究了热水蒸煮时间对脱脂大豆粉、醇洗大豆浓缩蛋白、大豆分离蛋白的影响。热水蒸煮提高了浓缩蛋白和分离蛋白的起泡性和乳化性，对脱脂大豆粉的乳化性有所提高，但不能提高其起泡性。破坏胰岛素抑制剂和微生物的热水蒸煮对蛋白质的加工具有重要的意义。     

大豆与大豆蛋白制品

本文详细论述了大豆与传统大豆制品的起源及其发展，新型大豆蛋白制品（大豆浓缩蛋白，大豆分离蛋白和大豆组织蛋白）的生产工艺及其功能特性。作者还结合近年来国内，外的研究动态，进一步探讨了与大豆蛋白制品生产有关的新方法，新技术，如膜分离技术，发酵技术，温敏凝胶技术和挤压组织化技术。     

牛乳清蛋白的性质及其在食品工业中的应用

乳清蛋白的蛋白质生物价比许多高品质的膳食蛋白(如鸡蛋白、牛肉蛋白及大豆蛋白)高。目前,乳清蛋白产品除有乳清浓缩蛋白和乳清分离蛋白外,一些具有功能特性的蛋白组分被分离出来,如α-乳白蛋白、b-乳球蛋白、乳铁蛋白、免疫球蛋白。 乳清浓缩蛋白(WPC)和乳清分离蛋白(WPI)WPC是乳清经超滤、双重过滤和浓缩等一系列步骤,将乳糖脱去加工而成的,蛋白质含量为35％～80％。WPI还要经     

Optimising separation process of protein and polysaccharide from spent brewer’s yeast by ultrafiltration

The aim of this study was to optimise the ultrafiltration process for the separation of polysaccharide and protein from spent brewer’s yeast. Influence of concentration (1.5–4.5%), pH (4.0–8.0) and operating pressure (10–20 psi) on the yield of protein and polysaccharide was assessed using response surface methodology. The optimum separation conditions were found to be concentration 2.7%, pH 5.0 and operation pressure 14.0 psi. Under these conditions, the experimental yields of protein and polysaccharide were 95.03% and 94.65%, respectively, which were agreed closely to the predicted value. The polysaccharide was composed of glucose, sucrose and trehalose in a ratio of 1.12:0.83:2.36. The results indicated that ultrafiltration technology could be an effective and advisable technique for the separation of protein and polysaccharide.     

Wet separation of wheat flours into starch and gluten fractions: the combined effects of water to flour ratio–dough maturation time and the effects of flour aging and ascorbic acid addition

The process of making a dough, allowing time for maturation, dispersing the dough in water and wet sieving/washing to obtain a protein fraction and starch milk was studied using response surface methodology by changing the water to flour ratio in dough making (400–710 g kg^?1), maturation time (45–660 s) and the type of flour. Two grades of bread wheat flour and durum clear flour were studied. The effects of aging at ambient temperature for up to 29 days and the addition of ascorbic acid at 100 or 500 mg kg^?1 flour on separation behaviour were also studied for freshly milled high‐grade (65% extraction) bread wheat flours at constant maturation time, 600 s, and at optimum farinograph water absorption value. The quantities and dry matter contents of the protein fraction and starch milk were measured; a sample of starch milk was centrifuged to obtain decantate, tailings and prime starch fractions, and the dry matter contents of each were determined. All the dried samples were also analysed for protein content. The fractional recoveries of dry matter and protein in the protein fraction, prime starch, tailings and decantate were calculated for each experiment. The acid values of flour oils were also determined on some aged flour samples. The results indicated superior separation characteristics in high‐grade wheat flour compared with lower‐grade flours. The water to flour ratio was more influential than maturation time within the range studied. Contrary to the initial expectation, no statistically significant effect of flour aging was observed in the studies with no additive, and ascorbic acid addition was not found to improve the wet separation behaviour, the separation behaviour becoming even worse at the 100 mg kg^?1 level. Acid value showed a slight increase with time. © 2002 Society of Chemical Industry     

棉籽仁壳分离系统改造实践北大核心CSCD

棉籽中蛋白质含量丰富,为生产高蛋白质含量棉籽蛋白,对棉籽仁壳分离系统进行改造。通过设计,调整剥壳、筛分、风选系统,对棉籽仁壳分离系统工艺及设备进行优化,得到含壳3%~5%的棉仁过程产品,通过浸出(脱脂脱酚)可得到蛋白质含量为60%~62%的棉籽蛋白产品。该蛋白产品可用于鱼饲料,从而提高棉籽的附加值,促进棉籽加工业的发展。     

Optimizing the formulation of a natural soft drink based on biophysical properties using mixture design methodology

Physical stability during storage is one of the main factors which affect drink quality and has undeniable effect on its marketing success. Whey protein drink sweetened with Iranian date syrup (DS), stabilized with soluble fraction of Persian gum (SFPG), fortified with caffeine and vitamin C was produced. Mixture design method was used to evaluate and optimize the combined effects of SFPG, DS and whey protein concentrate (WPC) as the main variable components on the biophysical properties of the drink. Serum separation, zeta-potential, microstructure and rheological characteristics were studied. SFPG showed the highest effect on the flow behavior index (n) and consistency coefficient (k) value of the drink. The minimum apparent viscosity belonged to the samples without SFPG and DS. The lowest serum separation occurred at maximum concentration of SFPG. Generally zeta-potential increased in the presence of SFPG significantly (P?<?0.05). Considering the results optimum values of SFPG, DS and WPC in the mixture design were predicted to be 1.5, 6.5 and 12%, respectively. Consistency coefficient, flow behavior index, apparent viscosity, serum separation, and zeta potential values of the optimized sample were 0.085 (Pa sⁿ), 0.7, 68.54 (Pa s), 3.9% and ??33 (mV), respectively.     

花生品种对水媒法提取分离蛋白质与脂质及内源性蛋白酶活性的影响

为筛选适合水媒法加工的花生品种,降低花生蛋白的致敏性,收集了5个花生品种,首先比较了其脂质和蛋白质含量,然后采用水媒法提取分离蛋白质与脂质,考察了花生品种对脂质和蛋白质的提取率及脂质和蛋白质的分离效果的影响,最后比较了不同品种花生的内源性蛋白酶(内肽酶和外肽酶)活性。结果表明：脂质(46.95%～51.35%)和蛋白质(24.66%～29.68%)含量在花生品种间存在差异;花生品种对于蛋白质提取率(91.86%～97.77%)的影响显著,而对于脂质提取率(98%左右)的影响不大;不同品种花生浆中蛋白质和脂质的离心分离效果不同,蛋白质在蛋白液中的分布比例为85.32%～97.34%,脂质在乳状液中的分布比例为68.75%～81.24%,白沙308的分离效果最好;内源性蛋白酶活性(pH 3～5)在花生品种间存在差异,但是各品种的内肽酶均在pH 3时表现出最强活性,可有效水解花生致敏蛋白Ara h 1;各品种花生的外肽酶活性均随pH的增加而增加,在pH 5时,四粒红最高;对于内肽酶和外肽酶的协同活性,花育在pH 3时最强,而其他4个品种在pH 5时最强。综上,白沙308可作为花生水媒法加工的...     

Effects of heating rate and pH on fracture and water-holding properties of globular protein gels as explained by micro-phase separation

The effect of heating rate and pH on fracture properties and held water (HW) of globular protein gels was investigated. The study was divided into 2 experiments. In the 1st experiment, whey protein isolate (WPI) and egg white protein (EWP) gels were formed at pH 4.5 and 7.0 using heating rates ranging from 0.1 to 35 °C/min and holding times at 80 °C up to 240 min. The 2nd experiment used one heating condition (80 °C for 60 min) and probed in detail the pH range of 4.5 to 7.0 for EWP gels. Fracture properties of gels were measured by torsional deformation and HW was measured as the amount of fluid retained after a mild centrifugation. Single or micro-phase separated conditions were determined by confocal laser scanning microscopy. The effect of heating rate on fracture properties and HW of globular protein gels can be explained by phase stability of the protein dispersion and total thermal input. Minimal difference in fracture properties and HW of EWP gels at pH 4.5 compared with pH 7.0 were observed while WPI gels were stronger and had higher HW at pH 7.0 as compared to 4.5. This was due to a mild degree of micro-phase separation of EWP gels across the pH range whereas WPI gels only showed an extreme micro-phase separation in a narrow pH range. In summary, gel formation and physical properties of globular protein gels can be explained by micro-phase separation. PRACTICAL APPLICATION: The effect of heating conditions on hardness and water-holding properties of protein gels is explained by the relative percentage of micro-phase separated proteins. Heating rates that are too rapid require additional holding time at the end-point temperature to allow for full network development. Increase in degree of micro-phase separation decreases the ability for protein gels to hold water.     

Air Classification of Peas (Pisum sativum) Varying Widely in Protein Content

Four samples of field peas, ranging in protein content from 14.5–28.5% (dry, dehulled seed basis), were pin milled and air classified yielding protein concentrates and starch concentrates containing 33.6–60.2 and 3.8–11.3% protein, respectively. The protein content of the dehulled peas were negatively correlated with their starch content (49.7–59.8%), lipid content (3.0–4.1%) and cell wall material (CWM) content (7.1–9.6%). The % protein in all air classified fractions was positively correlated to % protein in the dehulled peas, whereas, lipid and CWM content was negatively correlated. Air classification at lower air flows (smaller cut sizes) resulted in protein and starch fractions containing higher levels of protein. Starch separation efficiency and protein separation efficiency generally increased with increasing protein content.     

Feed protein fractions in various solvents of ruminant feedstuffs

The classical protein fractions, ie albumins, globulins, prolamins, glutelins and insoluble (or structural) proteins were evaluated in selected feedstuffs. Solvents used for classical protein fractionation were: dilute salt (1 M NaCl) in phosphate buffer (pH 7·0), aqueous alcohol (70% ethanol) and dilute alkali (0·05 M NaOH), with the subsequent separation of albumins and globulins by dialysis. In addition, crude protein content, soluble non-protein nitrogen, total true protein and soluble true protein in McDougall's buffer from the same feedstuffs were determined. The soluble non-protein N contributed only a small portion of the total N in feedstuffs. Total true protein was approximately 8–10% for energy feeds, and then increased to 30% for plant protein sources, while the soluble true protein was about the same for energy feeds and plant protein sources. The major proportion of protein in plant protein sources was in the form of globulins, followed by albumins and lesser amounts of glutelins and prolamins. In contrast, the major proportion of protein in cereals was in the form of prolamins and glutelins, followed by globulins and albumins. © 1997 SCI.     

Rapid Separation and Quantification of Major Caseins and Whey Proteins of Bovine Milk by Polyacrylamide Gel Electrophoresis

A rapid polyacrylamide gel electrophoretic method was developed for separating and quantifying major proteins in casein and whey protein fractions of bovine milk. For casein separation, best results were achieved by an 8% polyacrylamide gel containing 4 M urea and a top layer of large pore sample gel; for whey protein the most satisfactory separation was with 12% polyacrylamide gel in the absence of urea and a large pore gel. Electrophoretic conditions for separation of whey protein were also applicable for identifying genetic variants of β-lactoglobulin. Densitometric tracings were used to resolve and quantify protein peaks from stained bands in the gels. Casein was resolved into three major fractions with relative proportions of 50:30:15 for α_s1- and α_s2-casein, β-casein, and κ-casein. Whey protein was resolved into four major fractions with relative proportions of approximately 60:20:7:13 for β-lactoglobulin, α-lactalbumin, serum albumin, and immunoglobulin.     

Recovery of protein hydrolysates from brewer’s spent grain using enzyme and ultrasonication

The aim of this study was to develop a green ultrasound-assisted enzymatic process to separate protein from brewer’s spent grain (BSG) to produce protein hydrolysates and determine the physicochemical properties of produced protein hydrolysates. When the enzyme (Alcalase) loading increased from 1 to 20 μL g⁻¹ BSG, the protein separation efficiency increased from 34.0% to 61.6%. The application of ultrasound pretreatment further increased protein separation efficiency to 69.8%. More promisingly, the ultrasound pretreatment was able to reduce enzyme loading by 73% and decrease enzyme incubation time by 56%. The produced protein hydrolysates had molecular weights lower than 15 kDa and high protein solubilities at the pH of 1.0–11.0. The ultrasound pretreatment improved the protein solubility to above 90%. Glutamic acid and proline were the most abundant amino acids in produced protein hydrolysates. This study demonstrated that enzymatic hydrolysis along with ultrasound pretreatment is an effective way to separate protein from BSG.