玉米黃粉中蛋白提取及應(yīng)用研究.pdf

1、河南農(nóng)業(yè)大學(xué)碩士學(xué)位論文玉米黃粉中蛋白提取及應(yīng)用研究姓名：李運(yùn)罡申請學(xué)位級別：碩士專業(yè)：食品科學(xué)指導(dǎo)教師：李夢琴20090601河南農(nóng)業(yè)大學(xué)碩士學(xué)位論文StudyonExtractionandApplicationofProteinfromCornGlutenMealSupervisor：AssociateProfLiMengqinMasterCandidate：LiYungangABSTRACT：Thispaperstudiedone

2、xtractionandapplicationofproteinfromcornglutenmealOptimizedthetechnologyofenzymaticextractionofconcentratedproteinfromcornglutenmeal，ultrasonicalcoholextractionofzeinfromcornglutenmealconcentratedproteinandtheextractiono

3、fglutelinfromcornglutenmealbymono—factorexperimentandresponse$ulmacemethodologyThefunctionalpropertiesofglutelinwenintroducedinthispaperOptimizedthegelpreparationofC01glutelinandediblezeinFilmsbymonofactorexperimentandre

4、sponsesurfacemethodologyThemainresultswerestatedasfollows：1OptimizedthetechnologyofenzymaticextractionofconcentratedproteinfromC01glutenmealbymonofactorexperimentandresponsesurfacemethodologyTheresultsshowedthattheratioo

5、fsolidtoliquid1：4，36Uaamylase／gCGMat40。CandpH62for90minUnderthisconditionthepurityofCGMconcentratedproteinreached7896％，andtheyieldWas8013％2Optimizedultrasonicalcoholextractionofzeinfromcornglutenmealconcentratedproteinby

6、mono—factorexperimentandresponsesurfacemethodologyTheresultsshowedthattheratioofsolidtoliquid1：8，ethanolcontentwas70％，pH12andultrasonictemperaturewas50℃for70minUnderthisconditiontheyieldofzeinreached4503％，andthepurityWas

7、9260％3OptimizedtheextractionofglutelinfromcornglutenmealbymonofactorexpedmemandresponsesurfacemethodologyTheresultsshowedthattheratioofsolidtoliquid1：14，NaOHcontentwasO6％，andextractiontemperaturewas54#Cforl13minUnderthis

8、condition，theyieldofglutelinreached5079％，andthepurityWas8657％4SomemajorfunctionalpropertiesofglutelinweredeterminedandcomparedwiththatofthesoybeanproteinisolatesTheresultsshowedthattheglutelinwasgoodinhumidity，wateradsor

9、ption，fatretentionandgelatinizationstability；andpoorerinwaterretention；butemulsificationandemulsificationstabilityWasslightlylowerthanthatofsoybeanproteinisolates5OptimizedthegelpreparationofCOrnglutelinbymono—factorexpe

10、rimentandresponsesurfacemethodologyTheeffectsoftheheatingtemperature，heatingtimeandadditiveamountsofNaClontheresponseofthegelhardness，cohesiveness，毋mlmiIlessandchewinesswerestuiedbyresponsesurfacemethodologyTheoptimumpro