摘要
研究了AOT/异辛烷反胶束法萃取玉米胚芽蛋白及玉米胚芽蛋白的加工功能性。在实验中分别考察了纤维素酶加酶量、AOT浓度、KCl浓度、缓冲液pH值、W0对玉米胚芽蛋白前萃率的影响,以及萃取时间、KCl浓度、缓冲液pH值对后萃率的影响,确定了前萃的最佳技术条件:加酶量为4 000 IU/g玉米胚芽、AOT浓度为3 g/50 mL异辛烷、萃取pH 6、KCl浓度0.1 mol/L、W0为25;后萃的最佳技术条件为:KCl浓度为0.5 mol/L、萃取pH 10.5,萃取时间40 min;对玉米胚芽蛋白的部分加工功能性进行研究,结果表明其吸油性(2.9 mL/g)、乳化性(54.5%)、乳化稳定性(86.5%)以及泡沫稳定性(58.3%)都较好,但吸水性和起泡性相对较差,玉米胚芽蛋白不但营养效价高,而且具有较好的加工功能特性,在食品工业中具有应用潜力。
Extraction of protein from corn germ by AOT/isooctane reversed micellar extraction and its pro- cessing functionality were studied. The effects of dosage of cellulase, AOT mass concentration, KC1 con- centration, pH of buffer solution and W0 on the forward extraction rate of the protein, and the effects of extraction time, KC1 concentration, pH of buffer solution on the backward extraction rate were investiga- ted. The optimum forward extraction eonditions were determined： dosage of eellulase 4 000 IU/g corn germ, AOT mass concentration 3 g/50 mL isooctane, pH 6, KC1 concentration 0.1 tool/L, W0 25. The optimum backward extraetion conditions were as follows： KC1 concentration 0.5 mol/L, pH 10.5, and extraction time 40 min. Some processing functionality of corn germ protein was studied. The result showed that oil absorptivity （2.9 mL/g）, emulsifiability （54.5%）, emulsion stability （86.5%） and foam stability （58.3%） were good. But water absorptivity and foamability was slightly poorer than flee protein. Corn germ protein has higher nutritive value and perfect processing functionality; therefore it can be used in food industry.
出处
《粮油食品科技》
北大核心
2014年第2期80-84,共5页
Science and Technology of Cereals,Oils and Foods
基金
河北科技大学科技创新项目(20100126)
关键词
反胶束萃取
玉米胚芽
蛋白质提取
加工功能性
reversed micellar extraction
corn germ
protein extraction
processing functionality
