低温花生粕蛋白制备及其饮料稳定性分析

以低温花生粕为原料,利用碱溶酸沉法提取花生分离蛋白,继而制备花生蛋白饮料,考察自制花生蛋白饮料的稳定性,并研究其氮溶指数、乳化活性及乳化稳定性等功能特性。结果表明,最佳工艺条件为pH 9.5、碱提温度55℃、料液比1∶11(g/mL)、提取时间2.5 h,此条件下花生分离蛋白提取率可达90.25%。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析显示,其中包含花生蛋白所有特征条带。花生蛋白饮料的平均粒径(D4,3])为4.31μm,稳定性分析仪测出粒子动态变化斜率(Slope)值为26.66%/h。低温花生粕制备的花生蛋白饮料具有良好的稳定性,这为花生粕高值化利用提供了新方向。

Preparation of Peanut Protein Isolate from Low-Temperature Peanut Meal,a Byproduct from Cold-Pressed Peanut Oil Production and Its Stability in Beverage

Alkaline extraction and subsequent acid precipitation were employed to produce peanut protein isolate from lowtemperature
peanut meal as a byproduct from the production of cold-pressed peanut oil, and the preparation process was
investigated. The results showed that when the extraction process was carried out at 55 ℃ for 2.5 h at an alkali pH of 9.5
with a solid-to-solvent ratio of 1:11 (g/mL), the maximum extraction yield of 90.25% was obtained. SDS-PAGE analysis
indicated that electrophoretic bands of the peanut protein isolate were consistent with the typical bands of peanut proteins.
Then, some functional properties including nitrogen solubility index (NSI), emulsifying activity and emulsion stability of
this protein isolate were analyzed. Particle size analysis showed that the average particle size D4,3] was 4.31 μm, and the
slope for dynamic particle change, as checked by a stability analyzer, was 26.66%/h. The beverage prepared from the peanut
protein isolate had a significant stability. This study may provide a new direction for the value-added utilization of peanut
meal protein.