发布时间 : 星期日 文章豌豆中粗蛋白的制备及加工特性分析研究更新完毕开始阅读707ab2d476a20029bc642d04
XXXX大学毕业论文
题目：豌豆中粗蛋白的制备及加工特性分析研究
院 （系）： 专 业： 学 号： 姓 名： 指导教师：
完成日期： 2012年6月
本科毕业论文
目 录
摘 要?????????????????????????????????1 关键词?????????????????????????????????1
1前言 ........................................................................................................................................................ 2
1.1 豌豆中的化学成分 ................................................................................................................... 2
1.1.1 蛋白质和氨基酸 ............................................................................................................ 2 1.1.2 碳水化合物 .................................................................................................................... 3 1.1.3 脂肪 ............................................................................................................................... 3 1.2.4 维生素和矿物质 ............................................................................................................ 3 1.2 豌豆的营养价值 ....................................................................................................................... 3
1.2.1 豌豆的药用价值 ............................................................................................................ 3 1.2.2 豌豆的美容作用 ............................................................................................................ 3 1.3 植物粗蛋白的提取方法 ........................................................................................................... 4
1.3.1 碱溶酸沉法： .................................................................................................................. 4 1.3.2凝胶提取法： ................................................................................................................... 4 1.3.3膜分离法： ....................................................................................................................... 4 1.3.4水酶法：........................................................................................................................... 5 1.3.5水酶法............................................................................................................................... 5 1.3.6泡沫分离法 ....................................................................................................................... 5 1.3.7 双水相萃取技术 .............................................................................................................. 5 1.3.8反胶束溶液萃取法 ........................................................................................................... 5 1.4 研究的目的和意义 ................................................................................................................... 6 1.5本实验的研究内容 ..................................................................................................................... 7
1.5.1 单因素实验 ...................................................................................................................... 7 1.5.2 响应面设计 ...................................................................................................................... 7 1.5.3 加工性质实验方法 .......................................................................................................... 7 1.6 技术线路图 ............................................................................................................................... 7 2 材料与仪器 ........................................................................................................................................... 9
2.1 原料及试剂 ............................................................................................................................... 9
2.1.1 原料 ............................................................................................................................... 9 2.1.2 试剂 ............................................................................................................................... 9 2.2 仪器及设备 ............................................................................................................................... 9 3 试验方法 ............................................................................................................................................... 9
3.1 工艺流程 ................................................................................................................................... 9 3.2 蛋白质测定方法 ....................................................................................................................... 9
3.2.1 消化 ............................................................................................................................. 10 3.2.2 测定 ............................................................................................................................. 10 3.3.3 公式 ............................................................................................................................. 10 3.3 粗蛋白提取方法 ..................................................................................................................... 10
本科毕业论文
3.3.1 原料预处理 .................................................................................................................. 10 3.3.2 碱液萃取...................................................................................................................... 10 3.3.3 酸沉 ............................................................................................................................. 10 3.3.4 离心 ............................................................................................................................. 11 3.3.5 称重 ............................................................................................................................. 11 3.4 单因素实验设计方案 ............................................................................................................. 11
3.4.1 萃取pH值对粗蛋白提取率的影响 ............................................................................ 11 3.4.2 萃取温度对粗蛋白提取率的影响 .............................................................................. 11 3.4.3 萃取时间对粗蛋白提取率的影响； .......................................................................... 11 3.4.4 萃取固液比对粗蛋白提取率的影响 .......................................................................... 11 3.5 利用响应面分析法优化提取实验设计方案 ......................................................................... 11
3.5.1 设计分析...................................................................................................................... 11 3.5.2 实验分析...................................................................................................................... 12 3.6 粗蛋白加工特性分析方法 ..................................................................................................... 12
3.6.1 不同pH值条件下粗蛋白的溶解性测定 .................................................................... 12 3.6.2 不同pH值条件下粗蛋白的乳化性能测定 ................................................................ 12 3.6.3 不同pH值条件下粗蛋白的发泡性能测定 ................................................................ 12 3.6.4 不同pH值条件下粗蛋白的持水性能测定 ................................................................ 13 3.6.5 不同pH值条件下粗蛋白的持油性能测定 ................................................................ 13 3.6.6 凝胶性能测定 .............................................................................................................. 13
4 结果与分析 ......................................................................................................................................... 14
4.1 单因素实验结果与分析 ......................................................................................................... 14
4.1.1 不同PH值对豌豆粗蛋白质提取率的影响 ................................................................ 14 4.1.2 温度对豌豆蛋白质提取率的影响 .............................................................................. 14 4.1.3 浸提时间对豌豆蛋白质提取率的影响 ...................................................................... 15 4.1.4 固液比对豌豆蛋白质提取率的影响 .......................................................................... 16 4.2 响应面分析法优化提取实验结果与分析 ............................................................................. 17
4.2.1 响应面分析因素水平的选取 ...................................................................................... 17 4.2.2 响应面分析实验设计方案 .......................................................................................... 17 4.2.3 多元二次响应面回归模型的建立与分析 .................................................................. 17 4.2.4 用响应面分析法分析各因素间的相互作用结果 ...................................................... 19 4.2.5 最优条件的确定及验证 .............................................................................................. 23
5 加工特性分析 ..................................................................................................................................... 23
5.1不同pH值条件下粗蛋白的溶解性测定 ................................................................................ 23 5.2不同pH值条件下粗蛋白的乳化性能测定 ............................................................................ 24 5.3不同pH值条件下粗蛋白的发泡性能测定 ............................................................................ 24 5.4不同pH值条件下粗蛋白的持水性能测定 ............................................................................ 24 5.5不同pH值条件下粗蛋白的持油性能测定 ............................................................................ 26 5.6凝胶性能测定 .......................................................................................................................... 26 6 结语 ..................................................................................................................................................... 27 参考文献 ................................................................................................................................................. 27 致 谢 ..................................................................................................................................................... 28
本科毕业论文
豌豆中粗蛋白的制备及其加工特性分析研究
学生：李建国 指导老师：张建
摘 要：本文利用响应面分析法研究豌豆粗蛋白提取的工艺参数，以最佳条件下提取出的粗蛋白为原料，与大豆分离蛋白对照测定了主要加工特性。结果表明：当萃取固液比为1：25，萃取pH值为8.5，萃取温度为45℃，萃取时间为50分钟时，最佳提取率可达84.31%；同时加工特性测定结果显示：粗蛋白在碱性条件下具有更好的起泡性，其泡沫稳定性稍差；吸水性较大豆分离蛋白高；持油性较大豆分离蛋白差；在低浓度条件下具有凝胶性。 关键词：豌豆；粗蛋白提取；响应面分析；加工特性
Study on Extraction of crude protein in Pea and its
Processing characteristics analysis
Students：Jianguo Li Guidance teacher：zhang jian
Abstract: This paper used the response surface methodology（RSM）to analyze the optimal conditions in extracting crude protein from Pea.Some major functional properties of Pea crude protein were determined and compared with the soybean protein isolates(SPI). The optimum technological conditions were: the radio of water to Pea of 25, pH=8.5, water temperature of 45 ℃, heating time of 50 min, while that of the LPC was 84.31％. Major functional properties determined result showed that It had a good foaming capacity in alkaline conditions, but its foaming stability(FS)was a bit weak. Its hydroscopic property is higher than SPI and was weaker in fat absorption. It had good gelatinization stability. Keywords: Pea; Extraction of crude protein; response surface analysis; Processing characteristics
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