（毕业设计论文）《传统高温炒制工艺对裸燕麦蛋白质的影响》.doc

毕业论文（设计） 题目:传统高温炒制工艺对裸燕麦蛋白质的影响 院 （系） 食品学院 专 业 生物工程 学生姓名 成 绩 指导教师 （副教授） 2011年5月 摘 要 本实验以单因素实验研究了碱法提取未炒制和炒制裸燕麦总蛋白工艺，并采用响应面法对提取时间、提取温度、液料比、pH这四个参数进行了优化，即未炒制脱脂燕麦蛋白的最佳提取条件是时间65.29min，温度50.32，液料比27.49， pH值为10.77，此条件下得到的提取率88.48%；炒制脱脂燕麦蛋白的最佳提取条件是时间69.74min，温度68.30℃，液料比22.38， pH值为10.94，在此条件下得到的提取率25.56%。分别从燕麦总蛋白中分离四种燕麦蛋白（清蛋白、球蛋白、醇溶蛋白、谷蛋白），最后测这四种蛋白的理化性质。结果表明：在扫描电镜放大2500倍下，清蛋白和球蛋白经加热后颗粒变小、变得疏松，而醇溶蛋白和谷蛋白则变大变得致密；醇溶蛋白和谷蛋白的乳化性与乳化稳定性都比清蛋白和球蛋白好,并且经过炒制后这四种蛋白的乳化性与乳化稳定性都有提升；在中性条件下，这四种蛋白经过炒制黏度均有提升；谷蛋白的吸油性明显优于另外三种蛋白，另外经过炒制，清蛋白、球蛋白和醇溶蛋白的吸油性有了较大的提高；谷蛋白的持水性明显优于另外三种蛋白，另外经过炒制这四种蛋白的持水性都有了较大的提高；经炒制过后谷蛋白的体外消化率是这四种蛋白里提升幅度最大的，为12.6%。 关键词：裸燕麦；蛋白质；响应面；理化性质 Abstract The alkaline extraction of raw and frying naked oats total protein was studied by a single factor experiment. The extraction time, extraction temperature, liquid-solid ratio, and pH were optimized by response surface method. The experimental optimum conditions of raw oats were extraction time 65.29min, extraction temperature 50.32℃, liquid-solid ratio 27.49 and pH 10.77 and the extraction rate was 88.48% under these conditions; as to the frying oats , optimum conditions were extraction time 69.74min, extraction temperature 68.30℃, liquid-solid ratio 22.38 and pH 10.94 and the extraction rate was 25.56% under these conditions. Four kinds of oat proteins (albumin, globulin, gliadin, gluten) were then separated from total protein, and finally measuring the physical and chemical properties of these four proteins. The results showed that: The ultrastructure of oat protein in 2500 times magnification SEM graph shows that albumin and globulin become smaller and looser after frying, and the gliadin and glutenin become larger and more massive; Alcohol-protein and gluten are better than albumin and globulin in emulsification and emulsion stability, and emulsification and emulsion stability of these four proteins have some improvement after frying