该研究以坛紫菜为原料,通过单因素试验确定合适的因素水平,以Box-Behnken中心组合实验设计及响应面分析法优化间歇式超声波提取坛紫菜蛋白质工艺,并对其基础特性进行检测分析。结果表明,在超声功率为1 278 W、超声发出时间为6 s、超声全程时间为52 min的条件下,坛紫菜蛋白质得率最高为61.20%。等电点结果表明,坛紫菜蛋白的pI为4.2;紫外吸收光谱结果表明,坛紫菜蛋白质的最大吸收峰在260 nm,无明显杂峰;坛紫菜蛋白质氨基酸种类齐全,Glu、Asp和Ala含量最高,必需氨基酸质量分数为40.29%,非必需氨基酸质量分数为59.71%,必需氨基酸和非必需氨基酸的比例为0.675。
The method for extracting protein from Porphyra haitanensis using intermittent ultrasound was optimized by single-factor experiments, Box-Behnken center combination experiment design, and response surface analysis. Also, the basic characteristics of extracted protein were analyzed. The results showed that the highest protein yield was 61.20% under the following conditions: ultrasonic power of 1 278 W, ultrasonic emission time of 6 s, and total ultrasonic time of 52 min. Moreover, the isoelectric point of Porphyra haitanensis protein was 4.2. The results of ultraviolet spectrum showed that the maximum absorption peak of Porphyra haitanensis protein was at 260 nm with no obvious heterotopes. Amino acids analysis indicated that the protein contained almost all kinds of amino acids, with Glu, Asp and Ala being predominant. The mass fractions of essential amino acids and non-essential amino acids were 40.29% and 59.71%, respectively. The ratio of essential amino acids to non-essential amino acids was 0.675.
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