| 黔江肾豆蛋白质提取工艺优化及其功能性质研究 |
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| 引用本文： | 熊家艳,邓利玲,范超敏,邹泊羽,钟耕.黔江肾豆蛋白质提取工艺优化及其功能性质研究[J].食品科学,2012,33(18):25-31. |
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| 作者姓名： | 熊家艳 邓利玲 范超敏 邹泊羽 钟耕 |
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| 作者单位： | 1.西南大学食品科学学院
2.重庆市特色食品研究工程技术中心 |
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| 基金项目： | 重庆高校优秀成果转化项目(KJZH08221) |
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| 摘 要： | 以黔江肾豆为原料，采用单因素法研究pH值、温度、液料比、提取时间等因素对其蛋白质提取率的影响，在此基础上通过响应面分析法优化得出最佳工艺条件碱提pH8.93、液料比10.67:1(mL/g)、提取时间22min、提取温度48℃，并对提取所得分离蛋白的持水力、吸油性、起泡性、乳化性等功能性质进行测定分析。
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| 关 键 词： | 黔江肾豆 蛋白提取 分离蛋白 功能性质 |
| 收稿时间： | 2011-07-27 |
Optimization of Extraction Process and Functional Properties of Protein from Kidney Beans Grown in Qianjiang Region |
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| XIONG Jia-yan,DENG Li-ling,FAN Chao-min,ZOU Bo-yu,ZHONG Geng.Optimization of Extraction Process and Functional Properties of Protein from Kidney Beans Grown in Qianjiang Region[J].Food Science,2012,33(18):25-31. |
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| Authors: | XIONG Jia-yan DENG Li-ling FAN Chao-min ZOU Bo-yu ZHONG Geng |
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| Affiliation: | 1,2,(1.College of Food Science,Southwest University,Chongqing 400716,China;2.Chongqing Special Food Programme and Technology Research Center,Chongqing 400716,China) |
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| Abstract: | In this study, the effects of pH, temperature, material-to-liquid ratio, and extraction time on the extraction rate of alkali-soluble protein (ASP) from kidney beans grown in Qiangjiang region were explored by one-factor-at-a-time design. The optimal process conditions for ASP extraction were determined by response surface methodology as pH 8.93, material-to-liquid ratio of 1:10.67, extraction time of 22 min, and extraction temperature of 48 ℃. The protein isolate obtained under these conditions was analyzed for functional properties such as water-holding capacity, oil-absorbing capacity, foaming properties and emulsifying properties. |
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| Keywords: | kidney beans grown in Qiangjiang region protein extraction protein isolate functional properties |
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