喷射蒸煮结合超滤制备火麻蛋白及其功能特性表征.doc

喷射蒸煮结合超滤制备火麻蛋白及其功能特性表征 吴俊吴俊锋1 杨晓泉基金项目：国家自然科学基金31371744），863计划（2013AA102208 基金项目：国家自然科学基金31371744），863计划（2013AA102208-3） 收稿日期：2015-08-30 作者简介：吴俊锋，男，1990年出生，硕士，粮食、油脂及植物蛋白工程 通讯作者：杨晓泉，男，1965年出生，教授，粮食、油脂及植物蛋白工程 （华南理工大学轻工与食品学院淀粉与植物蛋白深加工教育部工程研究中心1，广州 510640） （晋城市汉宝生物科技有限公司2，晋城 048300） 摘 要 本研究探索了胶体磨、热处理等因素对火麻蛋白提取的影响，并确定了最佳工艺条件，进而首次利用喷射蒸煮结合超滤技术从变性火麻粕中制备了火麻蛋白，并对其理化及功能性质进行表征。膜法火麻蛋白（membrane hemp protein，MHP）与传统酸沉法火麻蛋白（traditional acid precipitation hemp protein，THP）蛋白含量分别为83.21%与92.24%；其提取率分别为45.37%与40.23%，显著高于未经研磨及热处理所得提取率（16.11%）。电泳与氨基酸分析表明MHP组成更丰富，且具健康功能。与THP相比，MHP的色泽、溶解性、持水性、持油性及起泡能力均较好，而泡沫稳定性较差。在pH 2.0及pH 10.0时，两种蛋白的乳化稳定性均优于其他条件下所表现的性质，且MHP具有较好的乳化活性。可见喷射蒸煮结合超滤技术能显著提高火麻蛋白的提取率，且制备的蛋白表现出良好性质。 关键词 变性火麻粕 火麻蛋白 喷射蒸煮 超滤技术 理化功能性质 中图分类号：TS210.9 文献标识码：A 文章编号：1003-0174（） Functional Characterization of Hemp Protein Produced by Jet-cooking Combined with Membrane Ultrafiltration Wu Junfeng1 Yang Xiaoquan1 Zhu Yuanzhuang2 (Research and Development Center of Food Protein, Development of Food Science and Technology, South China University of Technology1, Guangzhou 510640) （Jincheng Hanbao Bio-technology Co., Ltd2, Jincheng 048300） Abstract The effects of colloid mill, jet-cooking and others factors on yields of hemp protein were investigated, and the best technological condition was determined, then characterization of hemp protein produced from denatured hempseed meal by jet-cooking combined with membrane ultrafiltration were also investigated. The protein content of membrane hemp protein (MHP) and traditional acid precipitation hemp protein (THP) were 83.21% and 92.24%; the yields of them were 45.37% and 40.23%, which were significantly higher than that of hemp protein prepared without grinding and jet-cooking processes(16.11%). The gel electrophoresis and amino acid analysis showed that the compositions of MHP were more abudant and having more healthy roles. The color, solubility, water holding capacity, oil holding capacity and foaming