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Study on Extraction and Structure of Four Kinds of Peanut Proteins
LI Ting,摇 PENG Yuning,摇 LI Qiang,摇 WANG Dandan,摇 REN Hong
*
(
School of Food and Chemical Engineering / Beijing Higher Institution Engineering Research Center of Food
Additives and Ingredients / Beijing Key Laboratory of Flavor Chemistry / Beijing Laboratory for
Food Quality and Safety
,
Beijing Technology and Business University
,
Beijing
100048,
China
)
Abstract
: Four protein fractions ( albumin, globulin, prolamine and glutelin) were fractionated from
peanut meal and their surface structures were observed using scanning electron microscope. The result
showed that the optimum extraction condition for albumin was temperature 50 益, extraction time 12 min,
and the ratio of material to solvent 1 颐 12. The extraction yield and purity of albumin was 53郾 59% and
72郾 14% . The optimum extraction condition of globulin was temperature 50 益, concentration of NaCl is
0郾 4 g / L, and the ratio of material to solvent 1 颐 10. The extraction yield and purity of globulin were
9郾 03% and 73郾 20% . The optimum extraction condition of prolamine was concentration of ethanol 70% ,
extraction time 12 min, and the ratio of material to solvent 1颐 6. The extraction yield and purity of prola鄄
mine were 8郾 62% and 64郾 28% . The optimum extraction condition of glutelin was extraction temperature
45 益, extraction time 15 min, pH 8, and the ratio of material to solvent 1颐 10. The extraction yield and
purity of glutelin were 4郾 85% and 68郾 79% . The result of scanning electron microscope showed that the
surface of the four protein fractions was different.
Key words
: peanut protein; process optimization; scanning electron microscope
(
责任编辑
:
叶红波
)
24
食品科学技术学报
摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇
摇 2015
年
5
月
