Study On The Extraction Of The Fundamental Components And The Physical And Chemical Properties Of Vine Pepper In The Cold Press Cake

Vine pepper cold pressing cake was used as the raw materials of this subject.A teehnique of Aqueous enzymatic method was developed and used to isolate protein and oil from vine pepper cold pressing cake at the same time,and the extraction process of insoluble dietary fiber by chemical method was studied.Then explore the parameters of process,quality characteristics of oils,protein and IDF of physicochemical properties.The results are as follows:(1)The compositions of vine pepper cold pressing cake were determined and the results show that moisture and volatile matter(17.52%),fat(11.73%),protein(8.07%), crude fiber(54.87%),other(2.17%).(2)Study on the two suites of techniques parameters for extracting protein and oils from vine pepper cake by the means of alkali-extracting and acid-precipitating.The solid-liquid ratio,alkali-extracting pH,time,temperature,acid-precipitating pH and time were used as factors for the single factor experiment, the results of single factor test as the basis,the extraction of oil and protein as index.The optimum extraction conditions were 1:15,alkali-extracting pH10,50℃,70min,time,acid-precipitating pH3.5,1.5h,the extraction rate of oil and protein were respectively 43.2% and 42.1%.(3) Response surface methodology as an approach to optimize the extraction.The optimal process of extracted oil and protein by Aqueous enzymatic method were applied weight of enzyme(1.12%),hydrolysis time(1.5h),47 ℃.Under this condition,the extraction rates of oil and protein were 58.9% and 56.8%,higher than the single use of alkali extraction and acid precipitation extraction.(4) Study on the optimum process of chemical extraction of insoluble dietary fiber,the process parameters:concentraction of NaOH solution 1.5mol/L,40℃,50min,solid-liquid ratio 1:20,extraction rate was 79.25%.The water holding capacity of 6.64g/g,oil holding capacity 1.04g/g,expansion force 5.27ml/g.(5) Comparison and analysis of the physical and chemical properties,quality properties and fatty acid composition of two kinds of oil,the results of GC-MS shows that the content of unsaturated fatty acid was higher by Aqueous enzymatic method,the quality is better than another kind of oil,and conform to the standard of health edible vegetable oil.(6) Physical and chemical properties,quality properties of hydrolysates protein and alkaline extracted protein have been research and analysis.The results of Automatic amino acid analyzer shows that vine pepper protein contains 17 kinds of amino acids,the atlas of SDS-PAGE electrophoresis displaies that the molecular weight of protein were distributed in 17.2-20.1kDa,36.8-44.3kDa and 66.4kDa.The solubility,water holding capacity,oil absorption,emulsification and emulsion stability,foaming ability hydrolysates protein were better than alkaline extracted protein,but the foaming stability is poor.