Abstract: Quinoa protein is considered a promising protein source for human consumption due to its high nutritional value. However, there is still a lack of study on the preparation of quinoa protein. In this study, the effects of alkali extraction conditions on the extraction rate of quinoa protein were investigated. The application of ultrafiltration technology in the purification of protein was also discussed. The optimum extraction conditions were as follows. The extraction temperature was 35 ℃ for 3 h and the proportion of materials was 1∶10 with 1 g/L NaOH. Quinoa protein concentrate could be obtained after ultrafiltration twice using PES50 ultrafiltration membrane at 0.2 MPa. The results showed that the yield of quinoa protein was increased by 81.24%, and the purity reached 60.12%. Albumin and globulin were the main components of quinoa protein. The analysis of amino acid composition and evaluation of nutritional value showed that the protein concentrate obtained by ultrafiltration retained the balanced amino acid composition of quinoa protein. This study indicates that separating quinoa protein with an ultrafiltration membrane is feasible.
顾娴, 黄杰,魏玉明,等.藜麦研究进展及发展前景[J].中国农学通报,2015,31(30):201-204.GU X,HUANG J,WEI Y M,et al.Development prospect and research progress of chenopodium quinoa[J].Chinese Agricultural Science Bulletin,2015,31(30):201-204.
[2]
ANGELI V,MIGUEL SILVA P,CRISPIM MASSUELA D,et al.Quinoa (Chenopodium quinoa Willd.):An overview of the potentials of the “golden grain” and socio-economic and environmental aspects of its cultivation and marketization[J].Foods,2020,9(2):216.
[3]
JAIKISHUN S,LI W Q,YANG Z B,et al.Quinoa:In perspective of global challenges[J].Agronomy,2019,9(4):176.
[4]
王龙飞, 王新伟,赵仁勇.藜麦蛋白的特点、性质及提取的研究进展[J].食品工业,2017,38(7):255-258.WANG L F,WANG X W,ZHAO R Y.A review of characteristic,properties and extraction of quinoa protein[J].The Food Industry,2017,38(7):255-258.
[5]
王黎明, 马宁,李颂,等.藜麦的营养价值及其应用前景[J].食品工业科技,2014,35(1):381-384;389.WANG L M,MA N,LI S,et al.Nutritional properties of quinoa and its application prospects[J].Science and Technology of Food Industry,2014,35(1):381-384;389.
[6]
王棐, 张文斌,杨瑞金,等.藜麦蛋白质的提取及其功能性质研究[J].食品科技,2018,43(2):228-234.WANG F,ZHANG W B,YANG R J,et al.Extraction and functional properties of quinoa protein isolates[J].Food Science and Technology,2018,43(2):228-234.
[7]
MIR N A,RIAR C S,SINGH S.Effect of pH and holding time on the characteristics of protein isolates from Chenopodium seeds and study of their amino acid profile and scoring[J].Food Chemistry,2019,272:165-173.
[8]
田格, 张炜,雷蕾,等.藜麦蛋白提取工艺优化及抗氧化活性研究[J].现代化工,2019,39(7):83-88.TIAN G,ZHANG W,LEI L,et al.Optimization of extraction process for Quinoa protein and study on its antioxidant activity[J].Modern Chemical Industry,2019,39(7):83-88.
[9]
朱秀灵, 戴清源,贾冬,等.芝麻蛋白提取液超滤浓缩工艺及其功能特性研究[J].食品工业科技,2015,36(1):244-249.ZHU X L,DAI Q Y,JIA D,et al.Study on the ultrafiltration concentration of sesame protein extracting solution and its functional properties[J].Science and Technology of Food Industry,2015,36(1):244-249.
[10]
刘邻渭, 陶健,毕磊.双缩脲法测定荞麦蛋白质[J].食品科学,2004,25(10):258-261.LIU L W,TAO J,BI L.Quantitative analysis of buckwheat protein with biuret method[J].Food Science,2004,25(10):258-261.
[11]
位杰, 吴翠云,蒋媛,等.蒽酮法测定红枣可溶性糖含量条件的优化[J].食品科学,2014,35(24):136-140.WEI J,WU C Y,JIANG Y,et al.Sample preparation optimization for determination of soluble sugar in red jujube fruits by anthrone method[J].Food Science,2014,35(24):136-140.
[12]
石磊, 田祖光.不同提取方法对苦菜浸提液可溶性固形物含量的影响[J].食品工业,2018,39(5):66-70.SHI L,TIAN Z G.The effect of soluble components from lxeris chinensis with different extractions[J].The Food Industry,2018,39(5):66-70.
[13]
尹玲红, 尹红,黄诚.碱浸提法提取脱脂火棘籽粕蛋白质工艺研究[J].现代农业科技,2016(8):275-276;279.YIN L H,YIN H,HUANG C.Research on extracting process with seed of p.fortuneana by alkali extraction adopted[J].Modern Agricultural Science and Technology,2016(8):275-276;279.
[14]
秦高一鑫, 裴斐,袁彪,等.豌豆蛋白和多糖同步提取工艺优化及其抗氧化活性研究[J].中国粮油学报,2019,34(10):16-22.QIN G Y X,PEI F,YUAN B,et al.Process optimization of simultaneous extraction of pea protein and polysaccharide and evaluation of antioxidant activity[J].Journal of the Chinese Cereals and Oils Association,2019,34(10):16-22.
[15]
刘倩倩. 响应面优化绿豆皮不溶性膳食纤维超声辅助提取工艺[J].食品工业科技,2019,40(14):203-207.LIU Q Q.Optimization of ultrasonic-assisted extraction technology for insoluble dietary fiber from mung bean skin by response surface methodology[J].Science and Technology of Food Industry,2019,40(14):203-207.
[16]
杨方威, 冯叙桥,曹雪慧,等.膜分离技术在食品工业中的应用及研究进展[J].食品科学,2014,35(11):330-338.YANG F W,FENG X Q,CAO X H,et al.Application in the food industry and development of membrane separation technology[J].Food Science,2014,35(11):330-338.
[17]
鄢忠森, 瞿芳术,梁恒,等.超滤膜污染以及膜前预处理技术研究进展[J].膜科学与技术,2014,34(4):108-114;127.YAN Z S,QU F S,LIANG H,et al.A review on the ultrafitration membrane pollution and pretreatment technology[J].Membrane Science and Technology,2014,34(4):108-114;127.
[18]
江连洲, 张巧智,李杨,等.大豆水酶法水解液中蛋白质超滤回收及特性研究[J].农业机械学报,2017,48(2):327-334.JIANG L Z,ZHANG Q Z,LI Y,et al.Ultrafiltration recovery of skim protein from enzyme-assisted aqueous extraction process of soybean and its functional properties[J].Transactions of the Chinese Society for Agricultural Machinery,2017,48(2):327-334.
[19]
张晓平, 董银卯,刘永国,等.中空纤维膜分离燕麦蛋白工艺及膜清洗方案[J].农业工程学报,2010,26(3):332-340.ZHANG X P,DONG Y M,LIU Y G,et al.Separation of oat protein with hollow fiber ultrafiltration membrane and cleaning method[J].Transactions of the Chinese Society of Agricultural Engineering,2010,26(3):332-340.
[20]
周大寨, 朱玉昌,周毅锋,等.芸豆蛋白质的提取及超滤分离研究[J].食品科学,2008,29(8):386-390.ZHOU D Z,ZHU Y C,ZHOU Y F,et al.Study on extraction and separation of protein from Phaseolus vulgaris by ultra filtration technology[J].Food Science,2008,29(8):386-390.
[21]
ALUKO R E,MONU E.Functional and bioactive properties of quinoa seed protein hydrolysates[J].Journal of Food Science,2003,68(4):1 254-1 258.
[22]
DAKHILI S,ABDOLALIZADEH L,HOSSEINI S M,et al.Quinoa protein:Composition,structure and functional properties[J].Food Chemistry,2019,299:125 161.
[23]
BRINEGAR C,GOUNDAN S.Isolation and characterization of chenopodin,the 11S seed storage protein of quinoa (Chenopodium quinoa)[J].Journal of Agricultural & Food Chemistry,1993,41(2):182-185.
[24]
NAVARRO-LISBOA R,HERRERA C,ROMMY N,et al.Quinoa proteins (Chenopodium quinoa Willd.) fractionated by ultrafiltration using ceramic membranes:The role of pH on physicochemical and conformational properties[J].Food and Bioproducts Processing,2017,102:20-30.
[25]
FAO.Protein quality evaluation:Report of the joint FAO/WHO expert consultation,FAO food and nutrition paper 51[M].Rome:Food and Agriculture Organization of the United Nations,1991.
[26]
陈华萍, 魏育明,郑有良.四川小麦地方品种营养品质分析[J].中国粮油学报,2006,21(5):36-40.CHEN H P,WEI Y M,ZHENG Y L.Nutrition quality analysis of Sichuan wheat cultivars[J].Journal of the Chinese Cereals and Oils Association,2006,21(5):36-40.
[27]
荣旭, 陶宁萍,李玉琪,等.奇亚籽营养成分分析与评价[J].中国油脂,2015,40(9):89-93.RONG X,TAO N P,LI Y Q,et al.Analysis and evaluation on the nutritional components of chia seed[J].China Oils and Fats,2015,40(9):89-93.
2021, Vol. 47 
