【作者】 诸葛阳萱；

【导师】 张国权；

【作者基本信息】 西北农林科技大学 ， 食品安全与加工， 2012， 硕士

【摘要】 山黧豆在我国西北地区大面积栽培，是一种重要的小杂豆，营养丰富，然而其加工利用效率较低。本文以山黧豆为原料，对山黧豆淀粉提取工艺条件进行优化，并对其淀粉理化特性进行分析，结果表明：（1）浸泡料水比和pH值对山黧豆蛋白质提取的影响较大，山黧豆中蛋白质分离提取的适宜工艺条件为浸泡料水比1:10、pH10.5、温度55℃，山黧豆蛋白质的提取率达到64.88%。用碱性蛋白酶水解去除蛋白质后的山黧豆残渣中的残留蛋白，酶解条件的影响程度依次为碱性蛋白酶用量、温度、时间、pH值，以酶用量400U/g，60℃，120min，pH10.5酶解效果最佳，所得山黧豆淀粉中的蛋白质残留量低于0.70%。（2）山黧豆淀粉的糊化温度为77.9℃，淀粉糊粘度热稳定性和凝胶形成能力强。酸性或碱性条件可使山黧豆淀粉糊粘度热稳定性显著降低，使山黧豆淀粉难于糊化。CMC、黄原胶和单甘酯使山黧豆淀粉的糊化温度降低，使95℃起始恒温糊化阻力、起始降温糊化阻力、50℃起始恒温糊化阻力、50℃恒温结束糊化阻力显著升高；明胶和食盐则使山黧豆淀粉的糊化温度升高，使95℃起始恒温糊化阻力、起始降温糊化阻力、50℃起始恒温糊化阻力、50℃恒温结束糊化阻力显著降低；磷酸二氢钠和蔗糖对山黧豆淀粉糊化特性的影响不明显。更多还原

【Abstract】 Abstracts: The Lathyrus Sativus, cultivated largely in Northwest China, is an importantsmall beans, with rich nutrients, however, its processing efficiency is relatively low. In thispaper, we took Lathyrus Sativus as raw materials, optimized extraction conditions ofLathyrus Sativus starch, and analyzed the physicochemical properties of starch. The Resultsare as follows:There is largely influence from solid-liquid ratio and pH to protein extraction of LathyrusSativus, and the optimum conditions of protein separation and extraction are: solid-liquidratio1:10, pH10.5, temperature55°C, and extraction rate of Lathyrus Sativus protein is64.88%. We Used Alkaline protease to hydrolyze the Lathyrus Sativus residue afterRemoving proteins, the influence degrees of Enzymatic hydrolysis conditions is followed bythe amount of alkaline protease, temperature, time, pH value, and the conditions of enzymedosage400U/g,60°C,120min, pH10.5achieved the best effect of enzymatic hydrolysis,the protein residue of proceeds Lathyrus Sativus starch is less than0.70%.The pasting temperature of Lathyrus Sativus starch was77.9℃; thermal stability and gelforming ability of the starch paste were high. Acidic or alkaline conditions could make thethermal stability of starch paste decline significantly, which made Lathyrus Sativus starch.The CMC, xanthan gum and monoglycerides could make gelatinization temperature ofLathyrus Sativus starch decrease, which made the gelatinization resistance with constanttemperature began from95℃, the gelatinization resistance with temperature began decrease,the gelatinization resistance with constant temperature began from50℃, and thegelatinization resistance with the finished constant temperature were significantly increased;gelatin and salt could make gelatinization temperature of Lathyrus Sativus starch increase,which made the gelatinization resistance with constant temperature began from95℃, thegelatinization resistance with temperature began decrease, the gelatinization resistance withconstant temperature began from50℃, and the gelatinization resistance with the finishedconstant temperature were significantly decreased; there was no significant effect on starchpasting properties of the Lathyrus Sativus from sodium dihydrogen phosphate, and sucrose更多还原