籽瓜种子蛋白粉水解及其特性的研究

发布时间：2018-04-26 14:08

  本文选题：籽瓜种子 + 复合风味蛋白酶　； 参考：《沈阳农业大学》2017年硕士论文

【摘要】：本文以籽瓜种子(CitrulluslanatusVar.megulaspemus)为原料,利用复合风味蛋白酶制备籽瓜种子蛋白质,并对加工工艺进行响应面分析优化。在酶解优化的基础之上,研究了不同时间、不同温度下制备对籽瓜种子蛋白肽功能性质的影响。以籽瓜种子酶解蛋白粉为原料,辅以麦芽糊精、奶粉和白砂糖,喷雾干燥获得籽瓜水解蛋白粉,比较了麦芽糊精添加量与喷雾干燥入口温度对籽瓜种子蛋白粉功能特性影响,并且与豆奶粉做出比较通过上述的籽瓜种子蛋白粉优化试验得出以下结论:(1)通过结果得到对蛋白肽的制备影响程度的次序依次是加酶量、酶解温度、酶解时间,通过响应面的分析模型结果可以看出,籽瓜种子蛋白质的最佳提取工艺分别为,加酶量0.22%、酶解温度59℃、酶解时间3.29 h,在此条件下蛋白质提取率达到最大,可达98.2%,与实际蛋白质的提取率的相对偏差仅为0.80%,模型真实可靠。(2)随着酶解时间的增加,籽瓜种子酶解产物的酶解水解度上升,籽瓜种子酶解产物乳化性在水解时间4 h时最大,可达63.2 m3/g;乳化稳定性在水解2 h时达到最大,可达31.3 min;当酶解时间达到3 h时,籽瓜种子酶解产物抗氧化能力达到最大,为373.1μmol/gTrolox当量约为籽瓜种子蛋白质的2.5倍。随着酶解温度的增加,籽瓜种子酶解产物的酶解水解度上升籽瓜种子酶解产物乳化性在水解温度30℃时最大,可达11.0 m3/g;乳化稳定性在水解温度30℃时达到最大,可达19.5 min;当酶解温度达到60℃时,籽瓜种子酶解产物抗氧化能力达到最大,为482.6μmol/gTrolox当量,约为籽瓜种子蛋白质的3.5倍。因此,复合风味蛋白酶酶解提高籽瓜种子蛋白质的可加工性和抗氧化能力。(3)不同喷雾干燥入口温度对籽瓜种子蛋白粉的理化特性有显著的影响,在本试验4种喷雾干燥入口温度中,入口温度为160℃条件下喷雾干燥的蛋白粉,休止角、水分活度较低,溶解性较高,相对于豆奶粉具有较好的溶解特性;喷雾干燥入口温度在160℃情况下相比豆奶粉粒径最小;并且通过X-衍射的分析,160℃喷雾干燥籽瓜种子蛋白粉相对于其他入口温度结晶度更高,说明籽瓜种子蛋白粉的均一性更好;升高入口温度至160℃,此时产品抗氧化能力最强。因此采用在160℃下喷雾干燥籽瓜种子蛋白粉可获得溶解特性较好的产品。不同配比对籽瓜种子蛋白粉的理化特性有显著影响。在本试验5种配比中,麦芽糊精占水解蛋白粉含量24%条件下喷雾干燥得到的蛋白粉,休止角、水分活度较低,溶解性较高,相对于豆奶粉具有较好的溶解特性;籽瓜种子蛋白粉的粒径随着麦芽糊精添加量的增多逐渐变小;并且通过X-衍射分析,麦芽糊精占水解蛋白粉含量24%条件下喷雾干燥籽瓜种子蛋白粉相对于其他配比结晶度更高,说明籽瓜种子蛋白粉的均一性更好;当麦芽糊精添加量占水解蛋白粉的24%时,此时抗氧化能力最强。因此在麦芽糊精添加量占籽瓜种子蛋白粉24%时配比可获得溶解特性较好的产品。
[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.

【学位授予单位】：沈阳农业大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS201.21
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本文编号：1806350