本文選題：榛子蛋白質(zhì) + 物理改性　； 參考：《沈陽(yáng)農(nóng)業(yè)大學(xué)》2017年碩士論文

【摘要】：我國(guó)榛子普遍為野生榛子,由人工采集得到,榛子在食品加工中的應(yīng)用范圍較小,只有少數(shù)榛子零食產(chǎn)品以及榛子提油。在榛子提取油脂這一方面,采用低溫壓榨法提取出油脂后,剩余大量榛子粕,通常作為飼料以及肥料處理。而在榛子粕中含有大量的蛋白質(zhì),這些蛋白質(zhì)的性質(zhì)由于低溫處理,所以極少量變性。如果對(duì)這些榛子粕做加工處理,作為主料或者輔料應(yīng)用在更多食品加工中,可以提高榛子蛋白在食品加工中的應(yīng)用以及副產(chǎn)物的利用和經(jīng)濟(jì)價(jià)值,同時(shí)對(duì)我國(guó)蛋白資源的匱乏進(jìn)行填補(bǔ)。為了解決這個(gè)問(wèn)題,本研究利用低溫壓榨法提取油脂后的榛子粕作為原料,提取榛子蛋白,采用加熱、超聲波輻射、微波輻射三種物理改性方法,對(duì)榛子蛋白質(zhì)進(jìn)行物理改性,并采用響應(yīng)面法優(yōu)化改性工藝。使用傅里葉變換紅外光譜儀(FTIR spectrum)測(cè)定改性榛子蛋白二級(jí)結(jié)構(gòu),分析不同的改性方法對(duì)榛子蛋白二級(jí)結(jié)構(gòu)的影響。采用聚丙烯酰胺凝膠電泳(SDS-PAGE)測(cè)定改性榛子蛋白分子質(zhì)量,分析不同的改性方法對(duì)榛子蛋白分子質(zhì)量分布的影響。為榛子蛋白在食品加工中的應(yīng)用做基礎(chǔ)準(zhǔn)備。本研究的主要結(jié)果如下:1.測(cè)得榛子粕中含有粗蛋白21.6%。用堿溶酸沉提取蛋白質(zhì),用正交試驗(yàn)法優(yōu)化提取蛋白質(zhì)條件得到提取榛子蛋白質(zhì)的最佳工藝為:榛子粕→粉碎→過(guò)80目篩→脫脂→按1:10固液比稱取榛子粕并調(diào)pH值至8.5→ 40℃反應(yīng)60min →固液分離→上清液→調(diào)pH值至4.5 固液分離→水洗沉淀→調(diào)pH值至7 →純化→干燥→粉碎→過(guò)80目篩→榛子分離蛋白。應(yīng)用此工藝提取榛子粕中蛋白質(zhì),得到榛子可溶蛋白質(zhì)溶解濃度為5.734g/L,計(jì)算得到榛子粕蛋白質(zhì)提取率為16%,榛子蛋白質(zhì)提取率為76%。2.以最大溶解率為指標(biāo)的榛子蛋白質(zhì)改性條件為:加熱處理時(shí)間8min,加熱溫度設(shè)定為80℃;超聲波處理時(shí)間15min,超聲波處理功率為150W,溫度為40℃;微波處理時(shí)間27s,微波功率設(shè)定為350W。采用上述優(yōu)化出的最佳工藝條件對(duì)榛子蛋白進(jìn)行改性處理,得到改性后榛子可溶蛋白含量為4.672g/L。通過(guò)計(jì)算得到以上述最佳改性工藝條件進(jìn)行改性的榛子蛋白溶解率為9.34%。3.以榛子蛋白質(zhì)溶解率為最優(yōu)改性條件改性后榛子蛋白的各方面性質(zhì)為:起泡性和起泡穩(wěn)定性分別由原來(lái)的15%,15%提高到55%,40%。持水性由原來(lái)的2.6ml/g降低為2.4ml/g。乳化性及乳化穩(wěn)定性分別由原來(lái)的1.468,1.349變?yōu)?.196,3.735。粘度由原來(lái)的0.32pa*s升高到0.62pa*s。
[Abstract]:Hazelnut in China is generally wild hazelnut which is obtained by hand. The application range of hazelnut in food processing is relatively small only a few hazelnut snack products and hazelnut extract oil. After extracting oil from hazelnut by low temperature press, a large amount of hazelnut meal is usually treated as feed and fertilizer. There are a lot of proteins in hazelnut meal. The properties of these proteins are denatured very little because of low temperature treatment. If the hazelnut meal is processed and used as the main or supplementary material in more food processing, the application of hazelnut protein in food processing, as well as the utilization and economic value of by-products, can be improved. At the same time, the lack of protein resources in China was filled. In order to solve this problem, the hazelnut protein was extracted from hazelnut meal after oil extraction by low temperature pressing method, and three physical modification methods, heating, ultrasonic radiation and microwave radiation, were used to modify the protein of hazelnut. Response surface method was used to optimize the modification process. The secondary structure of modified hazelnut protein was determined by Fourier transform infrared spectroscopy (FTIR) and the effects of different modification methods on the secondary structure of hazelnut protein were analyzed. The molecular weight of modified hazelnut protein was determined by polyacrylamide gel electrophoresis (SDS-PAGE), and the effect of different modification methods on the molecular weight distribution of hazelnut protein was analyzed. Preparation for the application of hazelnut protein in food processing. The main results of this study are as follows: 1. The crude protein in hazelnut meal was 21. 6%. Protein was extracted by alkaline acid precipitation. The optimum conditions for extracting protein from hazelnut were optimized by orthogonal test. The optimum technology of extracting protein from hazelnut was as follows: the hazelnut meal was crushed by 80 mesh sieve and degreased by 80 mesh sieve, and the hazelnut meal was obtained according to the ratio of solid to liquid at 1:10 and the pH value was adjusted to 8. 5 鈩，

本文編號(hào)：2005635