邓梓萌,侯鹏颉,刘思迪,崔俊良,刘志勇,尹学东,冷虹薇,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)：

辣椒籽作为辣椒加工过程中的主要副产物，富含蛋白等营养物质，却未能得到有效利用。基于此，该研究以益都红辣椒籽为原料，采用超滤辅助碱溶酸沉法提取辣椒籽分离蛋白，并与传统碱溶酸沉法提取的辣椒籽分离蛋白的综合提取率、物料投入以及理化和功能特性进行对比。传统碱溶酸沉工艺提取辣椒籽分离蛋白的最佳工艺参数为料液比1∶40、提取温度40℃、提取时间180 min、浸提次数1次、碱溶pH 10。为提高蛋白提取量，减少调节pH的酸碱用量，改善分离蛋白的理化特性，采用5 kDa和10 kDa的双级膜超滤技术辅助碱溶酸沉法获得3个超滤组分，包括>10 kDa蛋白、5～10 kDa蛋白和<5 kDa蛋白，蛋白提取量较传统碱溶酸沉法提高5.28%,盐酸用量较传统碱溶酸沉法减少19.48%。相比于传统碱溶酸沉法提取的蛋白，>10 kDa蛋白的溶解度、持水力、乳化稳定性分别显著提高了9.88%、78.66%、22.69%,说明超滤辅助碱溶酸沉法能够获得理化特性更佳的辣椒籽分离蛋白，是一种具有应用前景的辣椒籽分离蛋白提取手段。

关键词(KeyWords)： 辣椒籽分离蛋白;碱溶酸沉法;超滤;工艺优化;理化和功能特性

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;; 黔科合支撑[2021]一般277

作者(Author): 邓梓萌,侯鹏颉,刘思迪,崔俊良,刘志勇,尹学东,冷虹薇,廖小军,赵靓

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