刘立　陈学林　罗巧玲

摘要[目的]优化超声辅助法提取红豆蛋白的工艺，同时探讨红豆蛋白功能特性。[方法]采用超声辅助法提取红豆蛋白，在单因素试验基础上，选择最佳的料液比、提取pH、超声时间、温度为影响因子，以红豆蛋白提取率为响应值，确定最优的工艺条件并研究红豆蛋白功能特性。[结果] 超声辅助法提取红豆蛋白最优的工艺条件为：料液比1∶11.2 g/ml、pH 7.2、超声时间52 min、温度51 ℃，红豆蛋白提取率可达到81.20%。红豆蛋白功能特性研究表明：远离等电点及NaCl浓度为0.8 mol/L时，红豆蛋白具有良好的持水性、溶解性、乳化性及乳化稳定性；蔗糖会增加红豆蛋白的持水性，但会降低其溶解性，对乳化性和乳化稳定性影响不大；温度在60 ℃时红豆蛋白持水性、乳化性及乳化稳定性较好，在50 ℃溶解性与吸油性较好，且都随温度的进一步升高而减小。[结论] 研究可为红豆蛋白的开发利用和生产研究提供一定的理论基础和数据参考。

关键词红豆；超声法；蛋白功能特性

中图分类号S521文献标识码

A文章编号0517-6611（2015）07-302-05

Preliminary Study on the Tltrasonic-aided Extraction of Adzuki Bean Protein and Its Functional Properties

LIU Li， CHEN Xue-lin*， LUO Qiao-ling （College of Life Science， Northwest Normal University， Lanzhou， Gansu 730070）

Abstract [Objective] To optimize technique for extracting adzuki bean protein by ultrasonic assisted method， discuss functional characteristics of adzuki bean. [Method] Based on the single factor experiment， the optimal solid-liquid ratio， pH， ultrasonic time， temperature as influencing factors， extraction yield as response value， the optimal conditions were determined and functional characteristics were studied. [Result] The best combination was：solid to liquid ratio 1∶11.2 g/ml， pH 7.2， extraction time 52 min， extraction temperature 51 ℃， and the yield of adzuki bean protein reached up to 81.20%. The results of studying on functional properties of adzuki bean protein indicated that better ability of water retainmen， solubility， emulsibility and emulsion stability of adzuki bean protein were observed at pH far away from isoelectric point and concentration of NaCl at 0.8 mol/L； and along with sucrose concentration increasing， the ability of water retainmen increased， but the solubility decreased and no pronounced changes in the emulsibility and emulsion stability； ability of water retainmen， emulsibility and emulsion stability of adzuki bean protein were better at 60 ℃， solubility， oil absorption were better at 50 ℃， and all decreased following with the further increase of temperature. [Conclusion] The study can provide a certain theoretical basis and data reference for development， utilization and production of adzuki bean protein.

Key words Adzuki bean； Tltrasonic； protein fuctional properties

红豆 （Vigna angularis）又叫赤豆、小豆、红小豆等，是我国重要的豆科豇豆属植物，营养全面，富含蛋白质、膳食纤维、维生素B族等物质，含有较低的脂肪和铁、钾、磷、钙等多种矿质元素，并含有其他豆类植物含量少或者没有的三萜皂苷等成分。红豆入药有治疗水肿脚气、泻痢、痈肿、补血等药理活性[1]，并为缓和的清热解毒药及利尿药。此外，红豆还能够补脾、益气、益肾、补肝和抗氧化，抑制癌细胞的增长，对糖尿病有一定的营养保健功能[2-3]，开发利用前景极为广阔。……