该文以核桃粕为原料,通过碱溶酸沉法提取蛋白,采用热风干燥(hot air drying, HA)、太阳能热泵干燥(solar power drying, SP)、真空冷冻干燥(vacuum freeze drying, VF)和喷雾干燥(spray drying, SD)4种干燥技术制备核桃粕蛋白粉,对比分析不同干燥技术对核桃粕蛋白粉体特性的影响。结果表明,喷雾干燥制备的核桃粕蛋白粉体粒径最小、大小分布均匀,其溶解性、持水性、持油性、乳化性(emulsifying activity, EA)、乳化稳定性(emulsion stability, ES)和起泡性(foaming capacity, FC)最好,但流动性和起泡稳定性(foaming stability, FS)最差;真空冷冻干燥的核桃粕蛋白粉堆积密度最小,其溶解性、持水性、持油性、乳化性、乳化稳定性和起泡性仅次于喷雾干燥的;热风干燥的核桃粕蛋白粉流动性和起泡稳定性最好,但其溶解性、持水性、持油性、乳化性、乳化稳定性和起泡性最差;热泵干燥的蛋白粉体特性略优于热风干燥的。综合考虑核桃粕蛋白粉体特性,喷雾干燥是制备核桃粕蛋白粉的最佳选择。
In this study, walnut dregs were used as raw material to extract walnut dregs protein by alkali dissolution and acid precipitation method. The effects of different drying technologies (hot air drying HA, solar power drying SP, vacuum freeze drying VF, spray drying SD) on the characteristics of the walnut dregs protein powder were contrasted and analyzed. The results showed that the walnut dregs protein powder processed by SD had the smallest particle size and homogeneous size-distribution. Also, it had the highest solubility, water-holding ability, oil retention, emulsifying activity (EA), emulsion stability (ES) and foaming capacity (FC), but had the lowest fluidity and foaming stability (FS). Furthermore, the VF products had the lowest bulk density, the solubility, water-holding ability, oil retention, EA, ES and FC were just behind those of the SD. The HA products showed the best fluidity and FS, nevertheless, the solubility, water-holding ability, oil retention, EA, ES and FC were the lowest. Therefore, the powder characteristics of the walnut dregs protein powder prepared by SP were slightly better than those of the HA. Considering the powder characteristics, SD would be the best dying technology for the preparation of the walnut dregs protein powder.
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