Hazelnut Protein Physical Modification Methods And The Physical And Chemical Properties Change Research

Hazelnut widely in our country as the wild hazelnut,picked by artificial,hazelnut application in the food processing range is small,only a handful of hazelnut snack products and hazelnut oil extraction.In extracting filbert oil which on the one hand,after cold pressing method to extract the oil,the remaining large hazelnut meal,usually as feed and fertilizer treatment.In hazelnut meal contains a large number of proteins,these proteins due to the properties of low temperature treatment,so very little.If the hazelnut meal do processing,as more is main or auxiliary materials used in the food processing,can improve the application of hazelnut protein in food processing,and utilization of by-products and economic value,at the same time to fill the lack of protein resource in our country.In order to solve this problem,this study using the method of cold pressing hazelnut meal after the extracted oil as raw material,the extraction of the hazelnut protein,heating,ultrasonic radiation,microwave radiation three kinds of physical modification methods of the hazelnut protein physical modification,and modification process was optimized by using response surface method.Using Fourier transform infrared spectrometer(FTIR)spectrum determination of modified hazelnut protein secondary structure,analysis of different modification methods on the influence of the hazelnut protein secondary structure.Using polyacrylamide gel electrophoresis(sds-page)modified hazelnut protein molecular mass,analysis of different modification methods on the influence of the hazelnut protein molecular weight distribution.For hazelnut protein application in food processing base.The main results of this study are as follows:1.The results showed that the hazelnut meal contained crude protein 21.6%.With the alkali soluble protein extraction precipitation and acid,optimize the extraction conditions of protein extraction of hazelnut protein by orthogonal test method,crushing,hazelnut meal:80 mesh sieve,degreasing,press 1:10 solid-liquid ratio weighed hazelnut meal and pH adjusted to 8.5 to 40 DEG C for 60 minutes,solid-liquid separation,supernatant,pH to 4.5,solid-liquid separation,washing the precipitate,adjusted to pH 7,purifying,drying,crushing,80 mesh sieving,hazelnut protein isolate.Using this technology to extract the protein from hazelnut meal,the solubility of hazelnut soluble protein was 5.734g/L,and the protein extraction rate was 16%,the extraction rate of hazelnut protein was about 76%.2.Index of hazelnut protein modification conditions is the maximum dissolution rate is:heating time 8min,set the heating temperature is 80 degrees Celsius;ultrasonic treatment time 15min,ultrasonic power was 150W,the temperature is 40 degrees Celsius;microwave processing time 27s,microwave power is set to 350W.The optimum technological conditions were optimized to modify the hazelnut protein,and the content of soluble protein was 4.672 g/L.Through the calculation,the best modification conditions were obtained,and the modification rate of hazelnut protein was 9.34%.3.The properties of hazelnut protein modified by hazelnut protein dissolution rate were as follows:the foaming and foaming stability increased from 15%to 15%,respectively,and increased to about 55%,respectively.Water holding capacity decreased from 2.6ml/g to 2.4ml/g.Emulsification and emulsion stability were increased from 1.468 to 1.349,respectively,to 1.196,3.735.Viscosity increased from 0.32pa*s to 0.62pa*s.