冷榨花生饼制备花生蛋白和多肽的研究-食品科学专业论文.docxVIP

Studies Studies ou Peanut Protein and Peptides From the Cold Pressed Peanut Cake Peanut is one ofthe main oilseed埘ps in Chi．8_Usually the mare usage ofpeanuts is oil eI(ITacti∞and the protein resource ham’t been fully utilized with the peanut cake being used as feeds．But it call be improved in its nutritional and commercial values with me aid of enzymatic hydrolysis．In this study,the technique of aqueous enzymatic extraction was applied to deal with cold pressed cake to develop a new process for exttagfion of peanut protein and peanut oil．The study also aims to provide a new approach to making good u∞ofcold pressed peanut cake． 1·The technique of alkaline extraction from the cold pressed peanut caIce It has been discussed in this study on the technique ofalkaline a建raction from the cold pressed peanut cake．The optimum extracting condition／s attained by orthogonal experiments as temperature 600。pH9．ration ofstuffto solvent 1：8，eXtVdCtlon time 60rain,with the product of$9．94％protein content and 0．270A residual o豇content．The extracting rate ofprotein is 48。35％． 2·Aqueous enzymatic extraction ofpeanut protein Neutral protease is used to enzymaticafiy hydrolyze a[ka[ine pretreated cold p地ssed peanut cake·Relationships among the degree ofhydrolysis(Dh9，substrate concentration, enzyme／substrate,duration time,temperature and pH were studied thoroughly．The Response Surface Methodology was adopted to obtain the optimum conditions of the hydrolysis with neutral protease as enzyme／substrate of 6500u／g,duration time of2．Sh, temperatureof50℃and pHof6．7． 2 华中农业大学2006届硕士学位论文Comparing 华中农业大学2006届硕士学位论文 Comparing with the cold pressed cake，the content ofamino acids from peanut peptides is higher．The studies show the peanut peptide is better to people． 3．Studies On the functional properties of peanut protein hydrolysates Functional properties of peanut protein hydrolysates and alkaline ex扛acted protein has also been studied in this paper．Peanut protein hydrolysates is better than alk