酶解技术在腰果蛋白制备中的应用

摘要

以剥壳后所得等外果及碎腰果果仁为原料，采用低温冷榨取油结合溶剂浸提的方法，获得二浸腰果饼粕，将其油脂含量降低至2.99%，蛋白含量为34.61%；利用酸沉淀法，结合α-淀粉酶的作用对腰果蛋白进行提取，探究酶添加量、酶解温度、酶解pH、酸沉淀pH、料液比对所得蛋白纯度的影响，确定最佳提取条件为：α-淀粉酶添加量为底物量的2.0%、酸沉pH为4.50；选取酶解pH、料液比、温度3个因素作为响应面优化因素进一步优化了工艺参数并结合实际，最终获得最佳提取工艺为：pH 7.0、温度60℃、料液比1∶10（g/mL），产品粗蛋白纯度可达到64%。%The cold-pressed technique and low temperature was used to solvent extraction technology to remove oil. Then,the defatted cashew nut (contains 2.99%oil and 34.61%protein) was used to extract crude protein by aqueous enzymatic method. During the process of its extraction,the effect of the enzyme dosage,extracting solution pH,extraction temperature,solid-to-liquid ratio and the acid precipitator pH on the purity of protein were investigated using single factor experiment and response surface experiment,the optimum conditions were obtained as follows:the 2.0%enzyme dosage,7.0 for the extracting solution pH,60° C of extraction tempera-ture,1∶10 (g/mL) of solid-to-liquid ratio and 4.5 for the acid precipitator pH,which will provide theoretical di-rection for the development of cashew nut products.