侯鹏颉,刘思迪,邓梓萌,崔俊良,王彩萍,刘志勇,赖黎丽,廖小军,赵靓

• 1:中国农业大学食品科学与营养工程学院
• 2:国家果蔬加工工程技术研究中心
• 3:农业部果蔬加工重点实验室
• 4:食品非热加工北京市重点实验室

摘要(Abstract)：

为研究反胶束法和常规碱溶酸沉法对辣椒籽分离蛋白功能特性的影响，该研究通过单因素试验和正交试验，以提取率为指标，确定辣椒籽分离蛋白的最佳提取工艺，并比较两种方法提取的辣椒籽分离蛋白在不同pH条件下的功能特性差异。结果表明，反胶束法提取辣椒籽分离蛋白的最佳工艺条件为提取时间90 min、料液比10.0 g/100 mL、增溶水pH 8.0、增溶水KCl浓度0.05 mol/L。反胶束法和碱溶酸沉法提取所得辣椒籽分离蛋白主要组分分别为清蛋白(78.75%)和谷蛋白(65.33%)。在pH 5.0和pH 7.0的条件下，与碱溶酸沉法制得的蛋白相比，反胶束法制得的辣椒籽分离蛋白呈现出更高的溶解度和较低的浊度；乳化性分别显著提高了6.36%和18.84%,乳化稳定性分别显著提高了38.08%和63.20%,起泡性分别提高了57.54%和55.56%;在pH 9.0的条件下，溶解度和起泡性分别提高了29.05%和79.52%。该研究可为辣椒籽蛋白深加工产品的开发和应用提供新的制备工艺和理论基础。

关键词(KeyWords)： 辣椒籽分离蛋白;反胶束法;碱溶酸沉法;工艺优化;功能特性

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金面上项目(32272247);; 国家重点研发计划专项(2021YFD1600100);; 中国农业大学2115人才工程资助

作者(Author): 侯鹏颉,刘思迪,邓梓萌,崔俊良,王彩萍,刘志勇,赖黎丽,廖小军,赵靓

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