榛子蛋白提取工艺及性能研究进展
|
摘要
榛子是一种油脂与蛋白质含量高的作物,它的营养价值优于大多数坚果。榛子蛋白是一种潜在的可食用蛋白质资源,其蛋白质高效高质的提取是高值化利用的前提。总结榛子蛋白的提取工艺,并进一步概括各种提取工艺的优点与不足,阐述其蛋白质的各种功能性质。对榛子蛋白的致敏性进行一系列描述,包括榛子蛋白引起过敏的机理,以及如何应对过敏反应。同时指出榛子蛋白的可利用之处以及发展潜力,为榛子蛋白如何应用于食品提供了有力依据,也为构建榛子蛋白完整的研究理论体系提供参考依据。
Hazelnut was a crop with high oil and protein content, and its nutritional value was better than most nuts. The hazelnut protein is a potential edible protein resource. The high efficiency and high quality extraction of the protein was the prerequisite for the utilization of high value resources. The extraction technology of hazelnut protein and the functional properties of its protein were reviewed. The advantages and disadvantages of various technologies were summarized, and all kinds of functional properties of protein were explained. The sensitivities of hazelnut proteins, including the mechanism of allergy induced by hazelnut protein and how to respond to allergic reactions were described. At the same time, the availability of hazelnut protein and its potential for development had been pointed out, which provided a powerful basis for the application of hazelnut protein to food. It also provided a reference for the construction of the complete theoretical system of hazelnut protein.
Hazelnut was a crop with high oil and protein content, and its nutritional value was better than most nuts. The hazelnut protein is a potential edible protein resource. The high efficiency and high quality extraction of the protein was the prerequisite for the utilization of high value resources. The extraction technology of hazelnut protein and the functional properties of its protein were reviewed. The advantages and disadvantages of various technologies were summarized, and all kinds of functional properties of protein were explained. The sensitivities of hazelnut proteins, including the mechanism of allergy induced by hazelnut protein and how to respond to allergic reactions were described. At the same time, the availability of hazelnut protein and its potential for development had been pointed out, which provided a powerful basis for the application of hazelnut protein to food. It also provided a reference for the construction of the complete theoretical system of hazelnut protein.
引文
[1]李杨,江连洲,王胜男,等.水酶法提取榛子蛋白工艺优化[J].食品科学,2012,33(2):143-148.
[2]GüLER S K,BOSTAN S Z,?ON A H.Effects of gamma irradiation on chemical and sensory characteristics of natural hazelnut kernels[J].Postharvest Biology&Technology,2017,123:12-21.
[3]李宁,苏淑钗,景淼,等.榛子的国内外研究概况[J].山东林业科技,2011,41(1):96-98.
[4]LAINAS K,ALASALVAR C,BOLLING B W.Effects of roasting on proanthocyanidin contents of Turkish Tombul hazelnut and its skin[J].Journal of Functional Foods,2016,23:647-653.
[5]吕春茂,魏雅静,孟宪军,等.平欧榛子蛋白分离及功能特性分析[J].食品与发酵工业,2013,39(12):85-89.
[6]张程,李雨露,张琪,等.不同储存方式对榛子油品质的影响[J].中国粮油学报,2015,30(8):90-92.
[7]HAROUNDíAZ E,AZOFRA J,GONZáLEZMANCEBOE,et al.Nut allergy in two different areas of Spain:Differences in clinical and molecular pattern[J].Nutrients,2017,9(8):909.
[8]MANFREDI M,ROBOTTI E,QUASSO F,et al.Fast classification of hazelnut cultivars through portable infrared spectroscopy and chemometrics[J].Spectrochim Acta A Mol Biomol Spectrosc,2017,189:427-435.
[9]BELVISO S,DAL B B,GIACOSA S,et al.Chemical,mechanical and sensory monitoring of hot air-and infraredroasted hazelnuts(Corylus avellana L)during nine months of storage[J].Food Chemistry,2016,217:398.
[10]AYDEMIR L Y,G?KBULUT A A,BARAN Y,et al.Bioactive,functional and edible film-forming properties of isolated hazelnut(Corylus avellana L)meal proteins[J].Food Hydrocolloids,2014,36(2014):130-142.
[11]COSTA J,ANSARI P,MAFRA I,et al.Development of a sandwich ELISA-type system for the detection and quantification of hazelnut in model chocolates[J].Food Chemistry,2015,173:257.
[12]李加兴,向东,周炎辉,等.碱提酸沉法提取黄秋葵籽蛋白的工艺条件优化[J].食品科学,2013,34(20):23-26.
[13]李明姝,姚开,贾冬英,等.碱提酸沉法制取花生分离蛋白的优化条件[J].中国油脂,2004,29(11):21-23.
[14]潘晶.棉籽粕蛋白的制备及其性质研究[D].江南大学,2010.
[15]纪俊敏,刘玉兰,黄莲燕,等.不同制油工艺制备花生毛油及饼粕的品质分析[J].中国粮油学报,2017,32(5):82-87.
[16]张越,付莉.水提酸沉法提取蜂王浆水溶性蛋白的工艺优化[J].食品工业科技,2017,22(38):184-188,194.
[17]SUI X,JIANG L,LI Y,et al.The study on extracting protein from hazelnut kernel by aqueous enzymatic extraction method[J].Procedia Engineering,2011,15:4661-4672.
[18]MEULENAER D,BRUNO,PLATTEAU,et al.Effect of partial hydrolysis on the hazelnut and soybean protein;detectability by ELISA[J].Food Control,2013,30(2):497-503.
[19]王瑛瑶,王璋,许时婴.水酶法从花生中提取油和水解蛋白[J].中国粮油学报,2004,19(5):59-63.
[20]张维农,刘大川,胡小泓.花生蛋白产品功能特性的研究[J].中国油脂,2002,27(5):60-65.
[21]董贝森.花生蛋白粉溶液流变学特性及功能性研究[J].农业工程学报,1999,15(1):251-252.
[22]梁晗妮.豆类蛋白质的乳化性质及其结构--功能相关性研究[D].广州:华南理工大学,2014.
[23]GUL O,SARICAOGLU F T,MORTAS M,et al.Effect of high pressure homogenization(HPH)on microstructure and rheological properties of hazelnut milk[J].Innovative Food Science&Emerging Technologies,2017:41.
[24]GUL O,SARICAOGLU F T,BESIR A,et al.Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil[J].Ultrasonics Sonochemistry,2018,41:466-474.
[25]TURAN D,ALTAY F,CAPANOGLU GUVEN E.The influence of thermal processing on emulsion properties of defatted hazelnut flour[J].Food Chem,2015,167:100.
[26]马铁铮,王静,王强.物理改性方法提升花生蛋白溶解性的研究[J].中国油脂,2017,42(1):93-98.
[27]HERMANSSON A M.Methods of studying functional characteristics of vegetable proteins[J].Journal of the American Oil Chemists’Society,1979,56(3):272-279.
[28]石晓,浮吟梅.花生蛋白持水性研究[J].粮油加工,2006(9):56-57.
[29]诸葛洁婧,潘家荣.食物蛋白致敏成分检测技术研究进展[J].核农学报,2014,28(9):1669-1676.
[30]王守法.食品中榛子及其致敏成分的多重PCR鉴定方法研究[D].上海:华东理工大学,2011.
[31]MASIRI J,BENOIT L,MESHGI M,et al.A novel immunoassay test system for detection of modified allergen residues present in almond-,cashew-,coconut-,hazelnut-,and soy-based nondairy beverages[J].Journal of Food Protection,2016,79(9):1572.
[32]SCARAVELLI E,BROHéE M,MARCHELLI R,et al.The effect of heat treatment on the detection of peanut allergens as determined by ELISA and real-time PCR[J].Analytical&Bioanalytical Chemistry,2009,395(1):127.
[33]K?PPEL R,DVORAK V,ZIMMERLI F,et al.Two tetraplex real-time PCR for the detection and quantification of DNA from eight allergens in food[J].European Food Research&Technology,2010,230(3):367-374.
[34]陈家杰,王海燕,梁秋妮,等.两种PCR方法检测食品中花生过敏原Arah1成分[J].食品研究与开发,2011,32(9):69-74.
[35]POMS R E,AGAZZI M E,BAU A,et al.Inter-laboratory validation study of five commercial ELISA test kits for the determination of peanut proteins in biscuits and dark chocolate[J].Food Additives&Contaminants,2005,22(2):104-112.
[36]KIENING M,NIESSNER R,DRS E,et al.Sandwich immunoassays for the determination of peanut and hazelnut traces in foods[J].Journal of Agricultural&Food Chemistry,2005,53(9):3321-3327.
[37]POLLET J,DELPORT F,JANSSEN K P,et al.Fast and accurate peanut allergen detection with nanobead enhanced optical fiber SPR biosensor[J].Talanta,2011,83(5):1436-1441.
[38]洪宇伟,陈启,张京顺,等.花生过敏原及其检测方法研究进展[J].食品安全质量检测学报,2015(1):226-233.
[2]GüLER S K,BOSTAN S Z,?ON A H.Effects of gamma irradiation on chemical and sensory characteristics of natural hazelnut kernels[J].Postharvest Biology&Technology,2017,123:12-21.
[3]李宁,苏淑钗,景淼,等.榛子的国内外研究概况[J].山东林业科技,2011,41(1):96-98.
[4]LAINAS K,ALASALVAR C,BOLLING B W.Effects of roasting on proanthocyanidin contents of Turkish Tombul hazelnut and its skin[J].Journal of Functional Foods,2016,23:647-653.
[5]吕春茂,魏雅静,孟宪军,等.平欧榛子蛋白分离及功能特性分析[J].食品与发酵工业,2013,39(12):85-89.
[6]张程,李雨露,张琪,等.不同储存方式对榛子油品质的影响[J].中国粮油学报,2015,30(8):90-92.
[7]HAROUNDíAZ E,AZOFRA J,GONZáLEZMANCEBOE,et al.Nut allergy in two different areas of Spain:Differences in clinical and molecular pattern[J].Nutrients,2017,9(8):909.
[8]MANFREDI M,ROBOTTI E,QUASSO F,et al.Fast classification of hazelnut cultivars through portable infrared spectroscopy and chemometrics[J].Spectrochim Acta A Mol Biomol Spectrosc,2017,189:427-435.
[9]BELVISO S,DAL B B,GIACOSA S,et al.Chemical,mechanical and sensory monitoring of hot air-and infraredroasted hazelnuts(Corylus avellana L)during nine months of storage[J].Food Chemistry,2016,217:398.
[10]AYDEMIR L Y,G?KBULUT A A,BARAN Y,et al.Bioactive,functional and edible film-forming properties of isolated hazelnut(Corylus avellana L)meal proteins[J].Food Hydrocolloids,2014,36(2014):130-142.
[11]COSTA J,ANSARI P,MAFRA I,et al.Development of a sandwich ELISA-type system for the detection and quantification of hazelnut in model chocolates[J].Food Chemistry,2015,173:257.
[12]李加兴,向东,周炎辉,等.碱提酸沉法提取黄秋葵籽蛋白的工艺条件优化[J].食品科学,2013,34(20):23-26.
[13]李明姝,姚开,贾冬英,等.碱提酸沉法制取花生分离蛋白的优化条件[J].中国油脂,2004,29(11):21-23.
[14]潘晶.棉籽粕蛋白的制备及其性质研究[D].江南大学,2010.
[15]纪俊敏,刘玉兰,黄莲燕,等.不同制油工艺制备花生毛油及饼粕的品质分析[J].中国粮油学报,2017,32(5):82-87.
[16]张越,付莉.水提酸沉法提取蜂王浆水溶性蛋白的工艺优化[J].食品工业科技,2017,22(38):184-188,194.
[17]SUI X,JIANG L,LI Y,et al.The study on extracting protein from hazelnut kernel by aqueous enzymatic extraction method[J].Procedia Engineering,2011,15:4661-4672.
[18]MEULENAER D,BRUNO,PLATTEAU,et al.Effect of partial hydrolysis on the hazelnut and soybean protein;detectability by ELISA[J].Food Control,2013,30(2):497-503.
[19]王瑛瑶,王璋,许时婴.水酶法从花生中提取油和水解蛋白[J].中国粮油学报,2004,19(5):59-63.
[20]张维农,刘大川,胡小泓.花生蛋白产品功能特性的研究[J].中国油脂,2002,27(5):60-65.
[21]董贝森.花生蛋白粉溶液流变学特性及功能性研究[J].农业工程学报,1999,15(1):251-252.
[22]梁晗妮.豆类蛋白质的乳化性质及其结构--功能相关性研究[D].广州:华南理工大学,2014.
[23]GUL O,SARICAOGLU F T,MORTAS M,et al.Effect of high pressure homogenization(HPH)on microstructure and rheological properties of hazelnut milk[J].Innovative Food Science&Emerging Technologies,2017:41.
[24]GUL O,SARICAOGLU F T,BESIR A,et al.Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil[J].Ultrasonics Sonochemistry,2018,41:466-474.
[25]TURAN D,ALTAY F,CAPANOGLU GUVEN E.The influence of thermal processing on emulsion properties of defatted hazelnut flour[J].Food Chem,2015,167:100.
[26]马铁铮,王静,王强.物理改性方法提升花生蛋白溶解性的研究[J].中国油脂,2017,42(1):93-98.
[27]HERMANSSON A M.Methods of studying functional characteristics of vegetable proteins[J].Journal of the American Oil Chemists’Society,1979,56(3):272-279.
[28]石晓,浮吟梅.花生蛋白持水性研究[J].粮油加工,2006(9):56-57.
[29]诸葛洁婧,潘家荣.食物蛋白致敏成分检测技术研究进展[J].核农学报,2014,28(9):1669-1676.
[30]王守法.食品中榛子及其致敏成分的多重PCR鉴定方法研究[D].上海:华东理工大学,2011.
[31]MASIRI J,BENOIT L,MESHGI M,et al.A novel immunoassay test system for detection of modified allergen residues present in almond-,cashew-,coconut-,hazelnut-,and soy-based nondairy beverages[J].Journal of Food Protection,2016,79(9):1572.
[32]SCARAVELLI E,BROHéE M,MARCHELLI R,et al.The effect of heat treatment on the detection of peanut allergens as determined by ELISA and real-time PCR[J].Analytical&Bioanalytical Chemistry,2009,395(1):127.
[33]K?PPEL R,DVORAK V,ZIMMERLI F,et al.Two tetraplex real-time PCR for the detection and quantification of DNA from eight allergens in food[J].European Food Research&Technology,2010,230(3):367-374.
[34]陈家杰,王海燕,梁秋妮,等.两种PCR方法检测食品中花生过敏原Arah1成分[J].食品研究与开发,2011,32(9):69-74.
[35]POMS R E,AGAZZI M E,BAU A,et al.Inter-laboratory validation study of five commercial ELISA test kits for the determination of peanut proteins in biscuits and dark chocolate[J].Food Additives&Contaminants,2005,22(2):104-112.
[36]KIENING M,NIESSNER R,DRS E,et al.Sandwich immunoassays for the determination of peanut and hazelnut traces in foods[J].Journal of Agricultural&Food Chemistry,2005,53(9):3321-3327.
[37]POLLET J,DELPORT F,JANSSEN K P,et al.Fast and accurate peanut allergen detection with nanobead enhanced optical fiber SPR biosensor[J].Talanta,2011,83(5):1436-1441.
[38]洪宇伟,陈启,张京顺,等.花生过敏原及其检测方法研究进展[J].食品安全质量检测学报,2015(1):226-233.