Preliminary Study on the Tltrasonic-aided Extraction of Adzuki Bean Protein and It's Functional Properties

[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,p H,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,p H 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 p H far away from isoelectric point and concentration of Na Cl 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.