生物降解花生细胞体同时分离油脂和蛋白机理与调控

On the basis of research previously, biological technology was used to disrupt peanut cell body, contribute to release the oil and protein, and improve the yield of oil and protein sequentially to the maximum extent. Biological technology can guarantee the safety and quality of oil and protein and also solve knotty problem of extracting oil and protein in peanut step by step in traditional processing technology. The object of study is peanut. Analysis technics, e.g. SEM, FTIR and AAA, will be utilized to compare the peanut structure, composition, distribution and characterization of microstructure before and after the physical treatment. Additionally, the change law of peanut oil, protein, cellulose inducing by enzyme action will be analysed by HPLC-MS and GC to explore the molecular mechanism focusing on hydrolyzing cellulose in peanut cell wall and indentify the critical action point by enzyme action on polysaccharides by various enzymes respectively in the extraction system..After figuring out the distributive regulation of peanut oil and protein in different phases, the mass transfer process of oil and protein separation in oil-protein- cellulose aqueous solution functioned by enzymes will be studied by means of HPLC-MS, ODG-20 interfacial rheometer, then the dynamics model can be built and be applied to simulate the regularity. After all those results, the basic chemical law of intramolecular and intermolecular interaction among protein, oil and cellulose in enzyme action system will be deeply discussed based on HPLC-MS and NMR to elucidate the mechanism of the oil and protein in peanut cell extracted simultaneously through utilizing biodegradation, and as a consequence regulation and control mechanism will be constructed.

在研究基础上，利用生物技术降解花生细胞体，使油脂和蛋白充分释放，提高得率，保障其品质和安全，解决目前传统花生油脂和蛋白分步制取的 “瓶颈”。项目以花生为研究对象，运用SEM、FTIR、AAA等研究物理处理前后花生细胞结构、组成以及分布变化规律并表征其微观结构；借助HPLC-MS、GC等研究细胞降解酶作用前后花生细胞结构中油脂、蛋白、纤维素等组成变化规律，探索萃取体系中酶作用于花生细胞壁中纤维素等的分子机制，确定不同酶作用于花生细胞壁中纤维素等关键切位点。.运用HPLC-MS、ODG-20界面流仪等探索花生蛋白和油脂在各相的分配规律以及酶作用下油脂-蛋白水溶液-纤维素体系同时分离油脂和蛋白的传质过程，构建动力学模型并对其规律进行模拟。利用HPLC-MS、NMR等研究酶作用体系中油脂、蛋白、纤维素分子内和分子间强弱相互作用的基本化学规律，阐明生物降解同时分离花生油脂和蛋白的机理并建立调控机制。

在前期研究基础上，利用生物技术降解了花生细胞体，使油脂和蛋白充分释放，提高了得率，保障其品质和安全，解决了目前传统花生油脂和蛋白分步制取的 “瓶颈”。项目以花生为研究对象，运用SEM、FTIR、AAA等研究了物理处理前后花生细胞结构、组成以及分布变化规律并表征其微观结构。不同花生品种的子叶细胞内油脂体和蛋白体的形状多为球形、椭圆形，极少数为不规则形。细胞内的油脂体分布于细胞内，包裹在蛋白体周围。. 借助HPLC-MS、GC等研究了细胞降解酶作用前后花生细胞结构中油脂、蛋白、纤维素等组成变化规律。水酶法制备的花生蛋白的分布均匀，没有发现大的聚集体，蛋白颗粒度较小，说明水酶法制备的花生蛋白的变性程度较低；花生蛋白的二级结构中β-转角比例最高，达到36.59%；β-折叠的比例次之；α-螺旋和无规卷曲比例基本相同。. 探索了萃取体系中酶作用于花生细胞壁中纤维素等的分子机制，确定了不同酶作用于花生细胞壁中纤维素等关键切位点。运用HPLC-MS、ODG-20界面流仪等探索了花生蛋白和油脂在各相的分配规律以及酶作用下油脂-蛋白水溶液-纤维素体系同时分离油脂和蛋白的传质过程，花生油和蛋白从固相向液相传递的过程属于传质动力学中固-液萃取过程，确定了萃取过程的控制步骤为花生蛋白从颗粒内部扩散至颗粒表面的内扩散控制，构建了动力学模型并对其规律进行模拟。利用HPLC-MS、NMR等研究了酶作用体系中油脂、蛋白、纤维素分子内和分子间强弱相互作用的基本化学规律，料液比、酶浓度、酶解温度、酶解时间等均主要作用于纤维素的C–O伸缩、C–C伸缩、CH2的对称弯曲；果胶的C–O伸缩、C–C伸缩；半纤维素的O–C–O的不对称伸缩。阐明了生物降解同时分离花生油脂和蛋白的机理并建立调控机制。