Study On The Extraction Process Opitmizaion And Ultrasonic Features Research Functional Characteristic Of Melon Seed Protein

Melon seeds nutrient-rich, melon seeds contain37.12%fat,24.08%protein,24.50%sugar,0.010%ofthe VE; Utilization rate is low, and xinjiang melon seeds residue after extracting oil contained rich highquality protein, carbohydrate, trace elements, etc., can be used as raw material, processed food, medicine, oranimal feed utilization and development of broad prospects.Taking xinjiang melon seed as test materials, this study on the principle of "heavy alkali soluble acidextracting protein, melon seeds extract optimum technological conditions were determined, and the featureextraction of melon seed protein on research, the main research conclusions are as follows:(1) by single factor test and orthogonal test, the melon seed protein optimum technological conditionswere determined as follows: temperature:43℃, pH value of10.0, material liquid ratio was1,59min time.Under the condition of the process, melon seed protein extraction rate can reach91.17%.(2) by ultrasonic treatment, respectively, of melon seed protein solubility and emulsification, water studyfound:Change ultrasonic processing temperature and pH value, hold water and emulsification, melon seedprotein solubility was increased with the increase of temperature and pH value first increases then decreases;Change the material liquid ratio, hold water and emulsification, melon seed protein solubility decreaseswith increasing material liquid ratio;Change the ultrasonic power, melon seed protein hold water and emulsification with power increases, thesolubility, on the other hand;Change the ultrasonic time, melon seed protein hold water and emulsification after first increases withthe increase of time decreases, and solubility is decrease after increase first, then decreased.(3) by single factor test and orthogonal test, the results showed as follows:Effect on protein hold water the optimal conditions for ultrasonic processing temperature40℃, pH9.5,and solid-liquid ratio1:40, ultrasonic power200w,10min, ultrasonic time hold water protein reached371%.Influence on protein emulsification of optimal conditions for ultrasonic processing temperature40℃, pH9.5,and solid-liquid ratio, ultrasonic power250w,8min ultrasonic time, the protein emulsification was547%.Effect on protein solubility of the optimal conditions for ultrasonic processing temperature40℃, pH9.5,material liquid than1:30, ultrasonic power150w,6min ultrasonic time, the solubility of the protein is5.12%.