【作者】 姜荣庆；

【导师】 胡耀辉；

【作者基本信息】 吉林农业大学 ， 食品科学， 2011， 硕士

【摘要】 [目的]山核桃是纯天然绿色食品,营养成分含量丰富,具有极高的营养价值,具有缓解疲劳、改善记忆、延缓衰老等作用。核桃油是核桃作为油料的主要产物,核桃油能改善消化系统功能、保护骨骼、防癌、防辐射、预防心脑血管疾病的作用。其副产物核桃蛋白也具有免疫、维持体内酸碱平衡、组织修复、传递遗传信息等多种特殊功能。探讨复合酶提取核桃油的工艺条件,并对其副产物蛋白进行水解制成蛋白肽,进一步经微胶囊化处理,作为食品,既有利于人体吸收,又具有保健功效。并且为山核桃综合利用加工、降低其工业化生产成本提供一条可行性的道路。[方法]以长白山特产野生山核桃为原料,通过复合酶法提取核桃油脂后,采用超声波辅助碱提酸沉法提取和分离蛋白质,并进一步通过水解来制备核桃蛋白肽,最后通过喷雾干燥法制备成核桃蛋白肽微胶囊。[结果]提取核桃油通过单因素试验和正交试验确定了工艺参数,具体为：最佳酶种类是中性蛋白酶和α淀粉酶(1：1比例)的复合酶,最佳酶用量为1.5%,料水比为1：7,酶解pH为6.4,酶解温度为47℃,酶解时间为150min。在此条件下,核桃仁中的油脂提取率最高达到82.13%。确定了核桃蛋白的碱提工艺参数,具体为料液比为1：30,碱液浓度pH为8.5,提取温度为55℃。在此条件下,脱脂核桃粕中蛋白质的提取率为71.28%。确定了核桃蛋白质制备工艺中蛋白质酸沉时的最佳pH范围,选择酸沉时pH的范围为4.5～5.0最佳。核桃蛋白肽微胶囊的壁材为阿拉伯胶、β-环糊精和麦芽糊精,其使用配比为1：3：2；芯材与壁材的比例为1：5；此条件下微胶囊的成品率最高,达到83.7%。喷雾干燥生产核桃蛋白肽微胶囊的工艺条件为进风温度200℃、进风流量120m3/h、出风温度110℃、进料浓度24%。成品含水量为7.0%,微胶囊的成品率为84%。[结论]采用复合酶解法结合水剂法提取山核桃油脂的工艺条件比较温和,出油率和品质都很高。超声波辅助碱提酸沉法制得的角瓜籽蛋白质色泽好,最大限度地保护了蛋白质的天然结构,蛋白质纯度高。通过喷雾干燥法制取核桃蛋白肽微胶囊的成品率很高,成本低,制成的微胶囊市场开发价值很大。本研究为长白山山核桃的开发利用和角瓜籽蛋白饮料的工业化生产提供了一定的理论依据。更多还原

【Abstract】 [Objective]Hickory is a pure natural green food, nutrients are abundant, with a high nutritional value, with ease fatigue, improve memory, aging and so on. Walnut oil is the main product when the walnut as the oil. Walnut oil can improve the digestive system function, protect bones, prevent cancer, radiation protection, prevention of cardiovascular and cerebrovascular diseases. Discuss the process conditions of extraction of pecan oil by Composite enzyme method, and hydrosis its by-product of protein into peptides, and further processing by the micro-capsules, as a food, not only help the body to absorb, but also has health benefits. To provide a feasible path for the pecan processing utilization, reduce the cost of industrial production.[Methods] Use s Changbai Mountain pecialty Wild pecan as the raw materials, after extraction walnut oil through Composite enzyme method, use Ultrasonic to assiste extraction of alkaline extraction and acid precipitation and separated proteins, And further through the hydrolysis to prepare walnuts peptide, Finally, prepare walnut peptide microcapsules by spray drying.[Result] Determine Walnut oil extraction process parameters by the single factor experiments and orthogonal test. Specifically: the best type of enzyme was the composite enzyme of Neutral protease and a amylase (1:1 ratio), optimum amount of enzyme was 1.5%, the ratio of material and Water was 1:7, hydrolysis pH 6.4, hydrolysis temperature was 47℃, hydrolysis time was 150min. Under this condition, walnut oil extraction rate up to 82.13%.Identified Walnut proteins Alkaline extraction process parameters, solid to liquid ratio was 1:30, alkaline pH 8.5,Extraction temperature was 55℃. Under these conditions, Defatted walnut meal protein extraction rate was 71.28 percent. Identified the best pH range of Acid precipitation Preparation of walnut proteins, Select the range of acid precipitation optimum pH was 4.5-5.0. Walnut peptide microcapsules wall material is gum arabic,β-cyclodextrin and maltodextrin, the use was 1:3:2. Core material and wall material ratio was 1:5, Under these conditions, the highest yield of microcapsules was 83.7%. The process conditions of Spray-dried production walnut peptide was:Inlet temperature 200℃, inlet air flow 120m3/h, outlet temperature 110℃, feed concentration24%, the moisture content7.0%, the finished microcapsules was 84%.[Conclusion] The process conditions of the binding between complex enzymatic extraction and Aqueous extraction of pecan oil was relatively mild. Oil yield and quality are high. Ultrasonic assistance alkaline extraction and acid precipitation method were angular seeds protein, and its color wa good, Maximizly protect the natural protein structure, Protein had high purity. The yield through high spray drying preparation microencapsulation of walnut peptide was high. Low cost, marketing value of micro-capsules was very high. Provides a theoretical basis for The development and utilization of Changbai Mountain Hickory and the industrial production of angle pumpkin seed protein drink.更多还原