Xiang-Lian Protein Extraction And Its Function Characteristics Research

In this study, Xiang-Lian is the test material. The water ultrasonic wave assisted were taken respectively, the ultrasonic auxiliary salt method and alkali protease three methods of extraction Xiang-Lian protein, based on Xiang-Lian protein extraction, determine the optimal extraction technology conditions of different enzymes, and the different methods Xiang-Lian protein extracted from the function characteristic comparison. The main research conclusions are as follows:1. The ultrasonic auxiliary Xiang-Lian proteins in the water extract of tests, the single factor experiment research different ultrasonic processing time, liquid materials extraction temperature, than, for Xiang-Lian protein extracted is case extraction, and the influence of through orthogonal experiment and orthogonal experiment comparing kinds of single factor influence of the size of the extraction, ultrasonic processing time than liquid materials extraction temperature, than optimal orthogonal test conditions, ultrasonic treatment 10min, liquid material than raging extraction temperature 30℃, and extracting time 2h. In this process Xiang-Lian protein extracted under the condition of extraction rate can reach 50.09%, Xiang-Lian protein purity of 81.97%.2. The ultrasonic method of auxiliary salt extraction Xiang-Lian protein tests, the single factor experiment research different ultrasonic treatment time, NaCl concentration, liquid materials Xiang-Lian protein than the influence of extraction, and through orthogonal experiment and orthogonal experiment comparing kinds of single factor influence of the size of the extraction, ultrasonic processing time than liquid materials extraction temperature, than optimal orthogonal test conditions, ultrasonic treatment 15min, NaCl concentration mol/10.6, liquid material than raging. In this process Xiang-Lian protein extracted under the condition of extraction rate can reach 54.25%, Xiang-Lian protein purity of 79.43%.3.Through semi-bionic extraction of alkaline protein Xiang-Lian protein technology research, orthogonal test results show alkaline protein Xiang-Lian protein semi-bionic extraction the optimum technological conditions for: Add enzyme quantity 1.0%, the liquid-solid ration 12:1, extracting time two hours,pH8.0, the temperature 55℃,In this process Xiang-Lian protein extracted under the condition 79.86% extraction rate can reach, the purity was 78.04%.4. The experimental research on the different external environment Xiang-Lian protein extracted water-jet ultrasonic wave assisted extraction, ultrasonic auxiliary salt law Xiang-Lian protein and alkali protease extraction Xiang-Lian protein extracted from the three ways Xiang-Lian protein hold water, the oily, emulsification and emulsion stability, formability and foam stability influence:(1) when heating temperature in 50℃, three methods near the Xiang-Lian protein extracted a water-based achieves maximum; When pH 7.0, three methods of Xiang-Lian protein extracted a water-based achieves maximum; (2) with the increase of Xiang-Lian protein quality, its hold oil rate also shows obvious tendency to rise, even 650% by increased; (3) Xiang-Lian NaCl concentration 1%, the protein, but with the best emulsification NaCl concentration increases, Xiang-Lian protein emulsion stability decline; When Xiang-Lian protein concentration in 1 to 2 percent range, three protein emulsification shows ascendant trend, with the increase of protein concentration of three proteins emulsification leveled off. Xiang-Lian protein emulsion stability, by contrast, with different concentration samples before the 0%-increases, its slow to 2.5% rise, then lifts quickly; PH in isoelectric point Xiang-Lian protein that is near, emulsification and emulsion stability is the lowest; (4) when NaCl concentration Xiang-Lian protein for 1.0%, formability best, foam stability also relatively stable; Xiang-Lian protein solution in pH 3.0-5.0, along with pH value between the increase, protein, formability decreases, and the highest.