食品与发酵工业 >

2021 , Vol. 47 >Issue 2: 212 - 219

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024713

生产与科研应用

“陇藜1号”藜麦籽实清蛋白提取工艺优化及抗氧化性测定

  • 张兆云 ,
  • 周启萍 ,
  • 巩起福 ,
  • 赵保堂 ,
  • 尚琪 ,
  • 张志华 ,
  • 杨富民
展开
  • (甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
硕士研究生(杨富民教授为通讯作者,E-mail:yfumin@163.com)

收稿日期: 2020-06-11

  修回日期: 2020-08-15

  网络出版日期: 2021-02-07

基金资助

甘肃省重点研发项目(18YFINA076)

收起

Optimization of extraction process of albumin from “Longli 1” seeds and determination of its antioxidant activity

  • ZHANG Zhaoyun ,
  • ZHOU Qiping ,
  • GONG Qifu ,
  • ZHAO Baotang ,
  • SHANG Qi ,
  • ZHANG Zhihua ,
  • YANG Fumin
Expand
  • (Gansu Agricultural University College of Food Science and Engineering,Lanzhou 730070,China)

Received date: 2020-06-11

  Revised date: 2020-08-15

  Online published: 2021-02-07

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摘要

为研究“陇藜1号”藜麦籽实清蛋白超声辅助提取工艺条件及清蛋白提取物的特性,以 “陇藜 1 号” 藜麦新品种为原料,经脱脂风干,采用超声波辅助提取法提取清蛋白。在对不同超声功率、料液比、超声时间、水浴温度单因素试验的基础上,采用4因素3水平响应面试验对“陇藜 1 号”藜麦清蛋白的提取工艺条件进行了优化,并对其氨基酸组成、分子质量分布以及抗氧化性进行了测定。结果表明,“陇藜 1 号”在超声功率 354 W、料液比 1∶25.5(g∶mL)、超声时间 40 min、水浴温度 36.9 ℃的条件下,藜麦清蛋白提取率可达到 64.11 mg/g。“陇藜 1 号”清蛋白含有17种氨基酸,半胱氨酸为其第一限制性氨基酸;分子质量测定结果表明,其亚基主要分布在15 kDa~25 kDa以及25 kDa~35 kDa。陇藜 1 号清蛋白对羟自由基及1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基具有较强的清除效果,并呈现剂量效应,当清蛋白质量浓度为1.2 mg/mL时,清除率分别为46.34%和67.15%。该研究结果为藜麦籽实清蛋白提取及利用提供了依据。

关键词： 藜麦; 清蛋白提取; 响应面设计; 抗氧化性

本文引用格式

张兆云 , 周启萍 , 巩起福 , 赵保堂 , 尚琪 , 张志华 , 杨富民 . “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 . DOI: 10.13995/j.cnki.11-1802/ts.024713

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.

Key words： quinoa; albumin extraction; response surface design; antioxidant activity

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