Abstract: In order to expand the application of Plukenetia volubilis protein in food industry, ultrasonic-assisted alkaline extraction was used to extract protein isolate from defatted P.volubilis cake. The protein yield was used as the evaluation index, and a response surface methodology was carried out to optimize the extraction process on the basis of a single factor experiment. Subsequently, the albumin and globulin fractions of P.volubilis were extracted, and the main processing properties were compared. The results showed that the optimum conditions of ultrasonic-assisted alkali extraction of P.volubilis protein isolate were: pH 10 for 16 min at 43 ℃ with ultrasonic power 220 W and liquid-solid ratio 17∶1 (mL∶g). Under the optimized condition, the yield was 21.23% and closed to the predicted value of 21.47%. The solubility of P.volubilis protein isolate was lower than albumin and globulin, and it had better solubility at pH 2~3 and pH 10~12. The foaming property was lower than albumin and higher than globulin, and the maximum value was 51.11% at pH 10. Moreover, the foaming stability changed with the increase of pH, and the maximum value was 71.52% at pH 10. The emulsifying property and emulsifying stability were lower than albumin and higher than globulin, and the maximum values were 45.72 m2/g and 29.29 min at pH 10, respectively. Furthermore, the contents of total sulfhydryl and free sulfhydryl were higher than albumin and globulin, and the values were 8.04 and 3.86 μmol/g, respectively. Therefore, ultrasonic-assisted alkaline extraction of P.volubilis protein isolate is a green and efficient extraction method. The study on the processing properties of the protein isolate provides a certain theoretical basis for its application.
李云嵌,杨曦,刘江,等. 超声波辅助碱法提取美藤果分离蛋白及其加工性质研究[J]. 食品与发酵工业, 2021, 47(9): 128-135.
LI Yunqian,YANG Xi,LIU Jiang,et al. Ultrasonic-assisted alkaline extraction of Plukenetia volubilis protein isolate and its processing properties[J]. Food and Fermentation Industries, 2021, 47(9): 128-135.
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2021, Vol. 47 
