绿豆(Vigna+radiata)蛋白提取及其功能性质的研究.pdfVIP

效的改善乳化香肠的热稳定性。 关键词：绿豆分离蛋白；提取工艺；分级分离；功能性质；超高压处理；应用 II 万方数据 ABSTRACT Mung bean （Vigna radiata ）has a long planting history and a variety of resources in our country. Mung bean has a high protein content and all kinds of amino acids.The protein efficiency ratio of mung bean is high and it is proved to be the top of the beans . Mung bean has very important developing value. At present, mung bean processing is mainly about starch’s production, mung bean protein has not been fully exploited. This experiment used mung bean as the raw material. The combination of the alkaline extraction and acid precipitation methord and ultrasonication-assisted extraction were adopted to extract the mung bean protein isolate, and its application in meat products and quick-frozen food products were studied. A classical method of Osborne was chosen to separate mung bean protein to four protein fractions and its functional properties were evaluated.At last, the effect of high pressure processing on the characters of four protein isolates from mung bean were studied The main work in this paper was concluded as follows: 1. The process and condition of extracting protein isolate from mung bean were studied. Through single factor and orthogonal experiments, the best extracting condition was as follows: raw material and water ratio was 1 ：15, pH value was 10.0,extracting temperature was 40 ℃ ,Under this condition, the extracting rate could reach to 22.0769 %. on this basis，ultrasonication-assisted extraction method and some other a