Abstract: The aim of this study was to investigated the technological conditions of ultrasonic assisted extraction and the characteristics of albumin from “Longli 1” seeds.The new quinoa variety “Longli 1” was used as raw material,and the albumin was extracted by ultrasonic assisted extraction after defatted and air-dried.Based on the single factor tests of different ultrasonic power,solid-liquid ratio,ultrasonic time and water bath temperature,the extraction process conditions of the quinoa albumin from “Longli 1” were optimized by the response surface tests of four factors and three levels.And its amino acid composition,molecular weight distribution and oxidation resistance were measured.The results showed that under the conditions of ultrasonic power 354 W for 40 min at 36.9 ℃ and with the solid-liquid ratio 1∶25.5 (g∶mL),the extraction rate of quinoa albumin could reach 64.11 mg/g.Albumin extracted from “Longli 1” contained 17 kinds of amino acids,and cysteine was the first limiting amino acid.The molecular weight determination results showed that albumin subunits were mainly distributed in 15 kDa-25 kDa and 25 kDa-35 kDa.When the albumin concentration was 1.2 mg/mL,the clearance rate was 46.34% and 67.15%,respectively.The results provided a basis for the extraction and utilization of albumin from quinoa seeds.
张兆云,周启萍,巩起福,等. “陇藜1号”藜麦籽实清蛋白提取工艺优化及抗氧化性测定[J]. 食品与发酵工业, 2021, 47(2): 212-219.
ZHANG Zhaoyun,ZHOU Qiping,GONG Qifu,et al. Optimization of extraction process of albumin from “Longli 1” seeds and determination of its antioxidant activity[J]. Food and Fermentation Industries, 2021, 47(2): 212-219.
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2021, Vol. 47 
