湘莲蛋白质的提取及其功能性质研究

摘 要：以湘莲为原料，采用超声波辅助盐法提取湘莲蛋白质，用透析袋分离盐分，再通过冷冻干燥制备蛋白质粉。试验证明，超声波辅助盐法提取湘莲蛋白质的优化工艺为：料液比（V/W）1:20，温度40℃，提取时间2h,NaCl浓度0.6%，超声波处理时间20min，湘莲蛋白质提取率为54.25%。本文研究了超声波辅助盐法提取湘莲蛋白质的持水性、持油性、乳化性及乳化稳定性、发泡性及发泡稳定性。
关键词：湘莲；莲子；超声波；蛋白质；盐法

Studies on Extraction, Purification and Functional Properties of Xiang-Lian Protein
Abstract: To XiangLian as raw material, using ultrasonic auxiliary salt law XiangLian protein extracted with dialysis bag of separation, salt, again through freeze-drying preparation of protein. Test proof, ultrasonic auxiliary salt law XiangLian protein extracted liquid materials for: optimization technology than (V/W) ℃, the temperature 40 1:20, extracting time 2h, NaCl concentration 0.6 percent, ultrasonic 20min XiangLian protein processing time, 54.25% extraction rate. This paper studies the method of ultrasonic extraction auxiliary salt XiangLian protein hold water, the oily, emulsification and emulsion stability, foamability and foam stability.

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