本文選題：籽瓜種子 + 復(fù)合風(fēng)味蛋白酶��； 參考：《沈陽(yáng)農(nóng)業(yè)大學(xué)》2017年碩士論文

【摘要】：本文以籽瓜種子(CitrulluslanatusVar.megulaspemus)為原料,利用復(fù)合風(fēng)味蛋白酶制備籽瓜種子蛋白質(zhì),并對(duì)加工工藝進(jìn)行響應(yīng)面分析優(yōu)化。在酶解優(yōu)化的基礎(chǔ)之上,研究了不同時(shí)間、不同溫度下制備對(duì)籽瓜種子蛋白肽功能性質(zhì)的影響。以籽瓜種子酶解蛋白粉為原料,輔以麥芽糊精、奶粉和白砂糖,噴霧干燥獲得籽瓜水解蛋白粉,比較了麥芽糊精添加量與噴霧干燥入口溫度對(duì)籽瓜種子蛋白粉功能特性影響,并且與豆奶粉做出比較通過上述的籽瓜種子蛋白粉優(yōu)化試驗(yàn)得出以下結(jié)論:(1)通過結(jié)果得到對(duì)蛋白肽的制備影響程度的次序依次是加酶量、酶解溫度、酶解時(shí)間,通過響應(yīng)面的分析模型結(jié)果可以看出,籽瓜種子蛋白質(zhì)的最佳提取工藝分別為,加酶量0.22%、酶解溫度59℃、酶解時(shí)間3.29 h,在此條件下蛋白質(zhì)提取率達(dá)到最大,可達(dá)98.2%,與實(shí)際蛋白質(zhì)的提取率的相對(duì)偏差僅為0.80%,模型真實(shí)可靠。(2)隨著酶解時(shí)間的增加,籽瓜種子酶解產(chǎn)物的酶解水解度上升,籽瓜種子酶解產(chǎn)物乳化性在水解時(shí)間4 h時(shí)最大,可達(dá)63.2 m3/g;乳化穩(wěn)定性在水解2 h時(shí)達(dá)到最大,可達(dá)31.3 min;當(dāng)酶解時(shí)間達(dá)到3 h時(shí),籽瓜種子酶解產(chǎn)物抗氧化能力達(dá)到最大,為373.1μmol/gTrolox當(dāng)量約為籽瓜種子蛋白質(zhì)的2.5倍。隨著酶解溫度的增加,籽瓜種子酶解產(chǎn)物的酶解水解度上升籽瓜種子酶解產(chǎn)物乳化性在水解溫度30℃時(shí)最大,可達(dá)11.0 m3/g;乳化穩(wěn)定性在水解溫度30℃時(shí)達(dá)到最大,可達(dá)19.5 min;當(dāng)酶解溫度達(dá)到60℃時(shí),籽瓜種子酶解產(chǎn)物抗氧化能力達(dá)到最大,為482.6μmol/gTrolox當(dāng)量,約為籽瓜種子蛋白質(zhì)的3.5倍。因此,復(fù)合風(fēng)味蛋白酶酶解提高籽瓜種子蛋白質(zhì)的可加工性和抗氧化能力。(3)不同噴霧干燥入口溫度對(duì)籽瓜種子蛋白粉的理化特性有顯著的影響,在本試驗(yàn)4種噴霧干燥入口溫度中,入口溫度為160℃條件下噴霧干燥的蛋白粉,休止角、水分活度較低,溶解性較高,相對(duì)于豆奶粉具有較好的溶解特性;噴霧干燥入口溫度在160℃情況下相比豆奶粉粒徑最小;并且通過X-衍射的分析,160℃噴霧干燥籽瓜種子蛋白粉相對(duì)于其他入口溫度結(jié)晶度更高,說明籽瓜種子蛋白粉的均一性更好;升高入口溫度至160℃,此時(shí)產(chǎn)品抗氧化能力最強(qiáng)。因此采用在160℃下噴霧干燥籽瓜種子蛋白粉可獲得溶解特性較好的產(chǎn)品。不同配比對(duì)籽瓜種子蛋白粉的理化特性有顯著影響。在本試驗(yàn)5種配比中,麥芽糊精占水解蛋白粉含量24%條件下噴霧干燥得到的蛋白粉,休止角、水分活度較低,溶解性較高,相對(duì)于豆奶粉具有較好的溶解特性;籽瓜種子蛋白粉的粒徑隨著麥芽糊精添加量的增多逐漸變小;并且通過X-衍射分析,麥芽糊精占水解蛋白粉含量24%條件下噴霧干燥籽瓜種子蛋白粉相對(duì)于其他配比結(jié)晶度更高,說明籽瓜種子蛋白粉的均一性更好;當(dāng)麥芽糊精添加量占水解蛋白粉的24%時(shí),此時(shí)抗氧化能力最強(qiáng)。因此在麥芽糊精添加量占籽瓜種子蛋白粉24%時(shí)配比可獲得溶解特性較好的產(chǎn)品。
[Abstract]:In this paper, seed melon seed (CitrulluslanatusVar.megulaspemus) was used as the raw material to prepare seed protein of seed melon seed with compound flavor protease, and the processing technology was optimized by response surface analysis. On the basis of enzymatic hydrolysis optimization, the effect of preparation on the functional properties of seed protein peptide of seed melon seeds at different time and temperature was studied. Seed melon seed was studied. Subenzyme hydrolysate powder was used as the raw material, supplemented with malt dextrin, milk powder and white granulated sugar, and spray drying to obtain the hydrolyzed protein powder of seed melon. The effects of malt dextrin addition and spray drying temperature on the functional properties of seed protein powder of seed melon were compared, and compared with soybean milk powder, the following conclusion was obtained by the optimization test of seed protein powder of seed melon. (1) the order of influencing the preparation of protein peptide by the result is the order of adding enzyme quantity, enzymolysis temperature and enzymolysis time. Through the analysis model of response surface, it can be seen that the best extraction technology of seed protein of seed melon seed is 0.22%, the temperature of enzymolysis is 59, and the time of enzymolysis is 3.29 h, and the extraction rate of protein under this condition The maximum, up to 98.2%, the relative deviation from the actual protein extraction rate was only 0.80%, the model was true and reliable. (2) the hydrolysis degree of enzymatic hydrolysate of seed melon seeds increased with the increase of enzymatic hydrolysis time. The emulsifying property of the seed of seed melon seeds was maximum at 4 h, up to 63.2 m3/g, and the emulsification stability reached the highest when the hydrolysis was 2 h. Large, up to 31.3 min, when the enzymatic hydrolysis time reached 3 h, the antioxidant capacity of the seed melon seeds reached the maximum, 373.1 mu mol/gTrolox equivalent about 2.5 times of the seed protein. With the increase of enzymatic hydrolysis temperature, the enzymatic hydrolysis degree of seed melon seed enzyme hydrolysate increased with the hydrolysis temperature of 30 degrees centigrade. Large, up to 11 m3/g, the emulsification stability reached the maximum at 30 degrees centigrade, up to 19.5 min. When the hydrolysis temperature reached 60, the antioxidant capacity of the seed melon seeds reached the maximum, which was 482.6 mu mol/gTrolox equivalent, about 3.5 times of the seed protein of seed melon. Therefore, the enzyme hydrolysis of the compound flavor protease enhanced the seed protein of seed melon. (3) the inlet temperature of different spray drying has a significant influence on the physicochemical properties of seed protein powder of seed melon. At the temperature of 4 kinds of spray drying at the entrance temperature, the spray drying protein powder, the rest angle, the water activity is lower, the solubility is higher, and is better than the bean milk powder at the temperature of 160. In the case of spray drying, the inlet temperature of the spray drying was lower than that of the soybean milk powder at 160. And through the analysis of X- diffraction, the seed protein powder of spray drying seed melon at 160 degrees centigrade was higher than the other entrance temperature, indicating that the homogenization of seed protein powder of seed melon was better, the rising entrance temperature was 160, and the antioxidant capacity of the product was the most. Therefore, spray drying seed protein powder at 160 centigrade can obtain a better solubility product. Different proportions have significant influence on the physicochemical properties of seed protein powder of seed melon. In the 5 ratio of this experiment, malt dextrin, which is obtained by spray drying, has a low water activity under the condition of 24% hydrolytic protein powder. The solubility of the seed protein powder was higher than that of the bean milk powder; the particle size of seed protein powder of seed melon gradually became smaller with the increase of malt dextrin addition, and the seed protein powder of spray drying seed melon seed protein powder was higher than the other ratio under the condition of 24% of the content of hydrolyzed protein powder by X- diffraction analysis. The homogenization of seed protein powder is better. When the amount of maltodextrin is 24% of the hydrolysate powder, the antioxidant capacity is strongest at this time. Therefore, when the amount of maltodextrin is added to the seed protein powder of seed melon 24%, the better product can be obtained.

【學(xué)位授予單位】：沈陽(yáng)農(nóng)業(yè)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：TS201.21
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本文編號(hào)：1806350