摘要
以脱脂蚕蛹为原料,采用电子光学显微分析技术,观察了不同脱脂率的蚕蛹试样碱处理后的组织显微结构,研究了脱脂率对甲壳漂浮性的影响。在此基础上,进一步探讨微波对蛋白脱臭的影响,不同沉淀方法对蛋白沉淀率的影响,以及蛋白的喷雾干燥方法等,以确定蚕蛹蛋白的提取与甲壳表面蛋白质回收的工艺条件。结果表明,较佳的工艺方案是:在800W×2450MHz×3S×3～5min×9～10W/g微波脱臭;滴加250×10-6或50×10-6的有机絮凝剂D沉淀蛋白;喷雾-风干(浆料温度为20～40℃,喷嘴口径1.0mm;风干温度为30～40℃×24h)。在本工艺条件下,蛋白回收率平均达到91.73%,蛋白含量91.80%,灰分2.53%,水分5.50%;外观呈微黄,有微腥。
Taking the defatted silkworm chrysalis as raw material, to treat chemical cutting with lye,the microstructures of silkworm chrysalis tissue were analyzed by microscopic analysis technology of electronics and optics, we studied the influence of defatted rate on the chitins floatability. Based on this, we further discussed the influence of microwave on the proteins deodorization, the influence of different precipitation methods on the proteins＇ precipitation rate, and proteins＇ spray drying methods etc, to ascertain the technological conditions of silkworm chrysalis proteins＇ extracting and recycling chitins＇ surface proteins. The result indicated that the relative best technological scheme were： （1）microwave deodorized conditions was 800 W×2450 MHz×3 S×3-5 min×9-10 W/g; （2）dropped organic flocculation agent D to 250×10^-6 or 50×10^-6 to precipitation protein;（3）spray drying-air dry （20-40 ℃ as pulp temperature, 1.0mm as nozzle caliber; 30-40 ℃× 24 h as air dry temperature）. The protein recovery rate achieved 91.73% equally, protein content was 91.80%, the ash content was 2.53%, the moisture content was 5.50%. The appearance showed micro-yellow and had the micro-smell.
出处
《食品科技》
CAS
北大核心
2009年第3期126-133,139,共9页
Food Science and Technology
基金
重庆市教委科学技术项目(041203)
关键词
蚕蛹
蛋白质
提取
工艺
silkworm chrysalis
protein
extract
technology
