|
Peanut protein, as a function of characteristics of good nutritional potency plant protein, in recent years much attention. Peanut protein contains large amounts of essential amino acids, these amino acids can be absorbed easily. And the effective utilization of peanut protein than soy protein, was 98.24%. More tempting smell of peanut protein determines its application in the food in an important position. This paper studies the following aspects: (1) to solubility, emulsification and emulsion stability index for the trial, on the basis of single factor by L9 (34) orthogonal test and optimize a modified peanut protein phosphorylation The optimum is: STPP dosage 0.9 g / g, the temperature is 50 ℃, time was 4 h, pH 10, in the best pilot scheme, the solubility of peanut protein 2.01 g/100mL, increased 2.41-fold; peanut protein succinylated modified optimum conditions: 14% of succinic anhydride dosage, reaction temperature was 45 ℃, reaction time was 3.5 h, pH 7.5. Under the optimum solution, the solubility of peanut protein is 2.36 g/100mL, increased 3.01 times. (2) types of peanut protein and amino acid composition analysis, amino acid residues by the enzyme on the specificity, the selection of a suitable enzyme for enzymatic hydrolysis of peanut protein. The experimental results showed that: peanut protein samples glutamate highest, followed by aspartic acid, arginine, leucine, glycine. Phenylalanine, alanine, serine content is also relatively high. According to the type and content of these amino acids, we chose a neutral protease, alkaline protease and papain to peanut protein hydrolysis experiments. (3) to the degree of hydrolysis, the experimental solubility index, based on a single factor, through L9 (34) orthogonal test, optimize the neutral protease of peanut protein optimum conditions were: temperature 55 ℃, time of 70 min, pH 6.0, the amount of enzyme added 5 mL, the optimum conditions, the peanut protein solubility of 14.829 g/100mL, the solubility of the sample than the peanut protein increased 24.20 times; alkaline protease best peanut protein process: the temperature is 60 ℃, time 70 min, pH of 11, the amount of enzyme added 6 mL, the optimum conditions, the solubility of peanut protein 9.796 g/100mL, the solubility of the sample than the peanut protein increased 15.65 times ; papain optimum peanut protein modified as follows: temperature is 60 ℃, time 14 min, pH 6.5, enzyme dosage 5.5 mg / g when the optimum conditions, the peanut protein solubility of 16.125 g/100mL, the solubility of the sample than the peanut protein increased 26.40 times. (4) with a neutral protease, alkaline protease, papain enzyme complex of peanut protein modification. The neutral protease and alkaline protease step into the peanut protein, neutral protease and papain added distribution peanut protein solution, alkaline protease and papain added peanut protein liquid distribution, the experimental results showed that: hydrolysis better than a single enzyme, alkaline protease to be the first to join the best results after adding neutral protease. Peanut protein solubility reached 22.767 g/100mL, the solubility of the sample than the peanut protein increased 37.69 times.
|