|
This paper as raw material, oat flour, oat starch and protein separation and purification process and its physical and chemical properties. Using the starch, oat starch and protein alkali fusion separation of individual preparation factor optimization by response surface mathematical analysis means separation conditions, on the basis of single-factor experiments, the optimum process parameters; neutral protease purification, to study the impact of different conditions on starch purification effect; using ether degreased oat protein purification treatment, the number of ether defatted oat protein purity;, and the optimal process of starch and protein nature study. The main conclusions are as follows: the best conditions for oat starch and protein separation the soda extract the best conditions: pH 10.4, the ratio of liquid to solid 6.7 time 2.9h, the starch in the lowest protein residues, 1.19%, starch was 63.38%; protein yield was 10.20%, 70.50% purity. Oat starch purification conditions of temperature 50 ° C, the material to water ratio of 1:6, pH7.0, plus the amount of enzyme 48AU/kg, time 60min, oat starch residues of the protein can be reduced to 0.60%, starch yield of 60.26%. Oats protein purification process for the ether soaked in degreasing, three defatted oat protein purity of 94.73%, protein recovery was 79.31%. The fat content decreased from 24.70% to 3.50%. Oat starch particles are small, irregular geometric shape, oval and angular type distribution is very uneven particle size differences, the average particle size of 1 to 5 μm; the oat starch amylose content of approximately 28.4%; oats starch swelling power and solubility decreases with increasing temperature within 30 ~ 70 ℃ increases the swelling power of 30 ° C is 1.35, the solubility was 1.2%, after 50 ℃, solubility and the swelling power rapid change swelling power from 50 ℃ to 70 ℃ 1.89 4.43 solubility increased by 2.06% at 50 ℃ to 70 ℃ 4.56%; the oat starch gelatinization starting temperature T0 to 53.60 ° C peak temperature TP62.00 ℃, termination temperature TC 69.00 ℃, enthalpy ⊿ H of 6.115 J / g; oat starch paste 62.5pa/min gel speed, the gel strength of 7500pa, heat resistance 1500pa; oat starch paste the the retrogradation curve regression equation y = 17.66Ln (x) 4.5904, regression coefficient R to 2 = 0.9974; oat starch paste settlement area for 24 hours 42.5mL; the the oat starch starch system temperature changes over time in boiling water The regression equation y = 20.815Ln (x) 12.688, regression coefficient R ~~ 2 = .9813; relatively good contrast to ordinary corn and wheat starch paste, freeze-thaw stability of oat starch paste. Oat flour protein molecular weight distribution in the the 14.4kDa ~ 66.2kDa molecular mass 35.0kDa ~ 45.0kDa and 20.0kDa to 28.5kDa between, higher protein content; oat protein at pH = 5, foaming poor foam stability the best emulsification worst, the best emulsion stability; oat protein amino acid content is 4.63 to 8.13 times the same amino acid content of the protein in raw oat flour, oat protein, oat flour protein eight essential amino acids, respectively, accounting for 32.4% of the amino acids the sum, 31.0%, methionine, histidine, and lysine content are higher; oat protein, oat flour globulin content were 55.11%, 7.10%, gliadin were 23.68 , 2.08%; rheological properties of oat protein research results show that: oat protein in the first step during the heating process, the storage modulus G 'first reduced with increasing temperature increase, at 62.1 ℃ G' minimum of 48.1pa at 90.8 ℃ G 'maximum 369.0pa; the change trend of the loss modulus G \heat resistance; oat protein 844.1pa gel strength of 9194.0 Pa.
|