【摘要】 对低温/中温花生粕的感官色差、功能特性和结构特性进行了研究和分析，旨在为提高花生粕的综合利用价值提供理论基础。结果表明，低温花生粕呈象牙色，中温花生粕呈灰白色。从功能特性上来看，低温/中温花生粕蛋白的持油性、乳化性和泡沫稳定性无显著性差异。低温花生粕蛋白具有更好的溶解度、起泡性、持水性、热稳定性，中温花生粕蛋白具有更好的乳化稳定性。进一步通过分子量、二级结构、DSC对蛋白质结构进行分析，低温花生粕和中温花生粕蛋白质二级结构主要是β-折叠、β-转角，中温花生粕蛋白变性程度更高，低温花生粕的蛋白结构相对更松散。低温花生粕蛋白具有更高的变性温度和热焓值，且具有更好的热稳定性。更多还原

【Abstract】 The sensory color difference, functional characteristics and structural characteristics of low-temperature/medium-temperature peanut meal are studied and analyzed, in order to provide a theoretical basis for improving the comprehensive utilization value of peanut meal.The results show that low-temperature peanut meal is ivory tint, and medium-temperature peanut meal is grayish white. In terms of functional characteristics, there is no significant difference in the oil-holding capacity, emulsibility and foam stability of low-temperature/medium-temperature peanut meal protein. Low-temperature peanut meal protein has better solubility, foamability, water-holding capacity and thermal stability, while medium-temperature peanut meal protein has better emulsification stability. The protein structure is further analyzed through molecular weight, secondary structure and DSC. The secondary structure of low-temperature peanut meal protein and medium-temperature peanut meal protein is mainly β-folding and β-turning. The denaturation degree of medium-temperature peanut meal protein is higher, and the structure of low-temperature peanut meal protein is relatively looser. Low-temperature peanut meal protein has higher denaturation temperature and enthalpy, and better thermal stability.更多还原