夏潇潇;湛琴琴;姜明敏;王飞;

• 1:合肥学院生物与环境工程系
• 2:安徽徽之润食品股份有限公司

摘要(Abstract)：

以冷榨花生粉为原料,使用超声波辅助Tris-HCl溶液提取冷榨花生粉中的蛋白质,考察液料比、超声时间、超声频率和提取温度对花生蛋白提取率的影响。单因素试验和正交试验结果表明,当液料比为50∶1、超声时间为20 min、超声频率为70 kHz、提取温度为40℃时,冷榨花生粉中蛋白质的提取率可达87.22%。

关键词(KeyWords)： 冷榨花生粉;超声波;蛋白;提取率

Abstract:

Keywords:

基金项目(Foundation): 安徽高校自然科学研究重点项目(KJ2017A546)

作者(Author): 夏潇潇;湛琴琴;姜明敏;王飞;

Email:

DOI:

参考文献(References)：

• [1] 石太渊,于淼,鲁明.花生深加工技术[M].沈阳:辽宁科学技术出版社,2015:46-97.
• [2] 王娇,阚健全,赵晋.中国花生制品及其工业化对策[J].中国粮油学报,2007,22(3):162-164.
• [3] PREECE K E,HOOSHYAR N,KRIJGSMAN A J,et al.Pilot-scale ultrasound-assisted extraction of protein from soybean processing materials shows it is not recommended for industrial usage[J].Journal of food engineering,2017,206:1-12.
• [4] SUN L H,LV S W,HE L Y.Comparison of different physical technique-assisted alkali methods for the extraction of rice bran protein and its characterizations[J].International journal of food engineering,2017,13(10):52-60.
• [5] 冯若,李化茂.声化学及其应用[M].合肥:安徽科学技术出版社,1992.
• [6] HEMWIMOL S,PAVASANT P,SHOTIPRUK A.Ultrasound-assisted extraction of anthraquinones from roots of Morinda citrifolia[J].Ultrasonics sonochemistry,2006,13(6):543-548.
• [7] VILKHU K S,MAWSON R,SIMONS L,et al.Applications and opportunities for ultrasound assisted extraction in the food industry-A review[J].Innovative food science and emerging technologies,2008,9(2):161-169.
• [8] HUANG G P,CHEN S W,DAI C H,et al.Effects of ultrasound on microbial growth and enzyme activity[J].Ultrasonics sonochemistry,2016,37:144-149.
• [9] 邵婷,刘昕,黎重阳,等.超声波辅助高效提取辣木籽中的蛋白质[J].食品与发酵工业,2019,45(9):207-213.
• [10] KIM H K,HA S J,KIM Y H,et al.Protein extraction from porcine myocardium using ultrasonication[J].Journal of food science,2017,82(5):1059-1065.
• [11] SOUZA M,MEZADRI E T,ZIMMERMAN E,et al.Evaluation of activity of a commercial amylase under ultrasound-assisted irradiation[J].Ultrasonics sonochemistry,2013,20(1):89-94.
• [12] 耿军凤,张丽芬,陈复生,等.超声波辅助酶技术在食品蛋白质中的应用研究[J].食品工业,2019,40(1):237-242.
• [13] CHENG Y,LIU Y,WU J,et al.Improving the enzymolysis efficiency of potato protein by simultaneous dual-frequency energy-gathered ultrasound pretreatment:Thermodynamics and kinetics[J].Ultrasonics sonochemistry,2017,37:351-359.
• [14] CHEMAT F,ZILL-E-HUMA,KHAN M K.Applications of ultrasound in food technology:Processing,preservation and extraction[J].Ultrasonics sonochemistry,2011,18(4):813-835.
• [15] 高艳秀,陈复生,布冠好,等.超声波辅助SDS 反胶束前萃花生蛋白研究[J].粮食与油脂,2012,25(7):15-19.
• [16] ZHANG H C,TANG L,YANG Q L.Optimization of the ultrasonic wave-assisted extraction condition of peanut protein isolate[J].Advanced materials research,2011,189-193:3904-3911.
• [17] 赵蓓,王承明,张沙沙.菜籽粕中清蛋白的超声辅助提取及氨基酸组成研究[J].中国粮油学报,2015,30(10):32-36.
• [18] 刘静,李湘利,魏海香,等.超声波辅助提取鸡枞菌粗蛋白工艺优化及抗氧化活性[J/OL].食品工业科技,2019-01-05[2019-02-05].http://kns.cnki.net/kcms/detail/11.1759.TS.20190103.1014.007.html.