食品与发酵工业 >

2021 , Vol. 47 >Issue 9: 128 - 135

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025990

生产与科研应用

超声波辅助碱法提取美藤果分离蛋白及其加工性质研究

  • 李云嵌 ,
  • 杨曦 ,
  • 刘江 ,
  • 吴娟 ,
  • 王振兴 ,
  • 张雪春
展开
  • (西南林业大学 生命科学学院,云南 昆明,650224)
硕士研究生(张雪春副教授为通讯作者,E-mail:xuechun_zhang@163.com)

收稿日期: 2020-10-28

  修回日期: 2020-11-21

  网络出版日期: 2021-06-03

基金资助

云南省农业基础研究联合专项面上项目(2017FG001(-020));国家自然科学基金项目(31760440);广西壮族自治区农业科学院博士后启动基金项目(桂农科博2018033)

收起

Ultrasonic-assisted alkaline extraction of Plukenetia volubilis protein isolate and its processing properties

  • LI Yunqian ,
  • YANG Xi ,
  • LIU Jiang ,
  • WU Juan ,
  • WANG Zhenxing ,
  • ZHANG Xuechun
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  • (School of Life Sciences,Southwest Forestry University,Kunming,650224,China)

Received date: 2020-10-28

  Revised date: 2020-11-21

  Online published: 2021-06-03

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摘要

为拓宽美藤果蛋白在食品工业中的应用,采用超声波辅助碱法从脱脂美藤果饼中提取分离蛋白。在单因素试验基础上,以蛋白得率为响应值,采用响应面法对提取工艺进行优化。结果表明:超声波辅助碱法提取美藤果分离蛋白的最佳工艺条件为pH 10、超声时间16 min、超声功率220 W、超声温度43 ℃、液料比17∶1 (mL∶g),该条件下蛋白得率为21.23%,与模型预测值21.47%相接近;美藤果分离蛋白的溶解性低于清蛋白和球蛋白,在pH 2~3和pH 10~12具有较好的溶解性;起泡性低于清蛋白,高于球蛋白,在pH 10时最大,为51.11%,起泡稳定性随pH增大而改变,在pH 10时最大,为71.52%;乳化性和乳化稳定性低于清蛋白,高于球蛋白,在pH 10时最大,分别为45.72 m2/g和29.29 min;总巯基和游离巯基含量高于清蛋白和球蛋白,分别为8.04和3.86 μmol/g。因此,超声波辅助碱法提取美藤果分离蛋白是一种绿色、高效的提取方法,美藤果分离蛋白的加工性质研究可为其应用提供理论基础。

关键词： 美藤果分离蛋白; 超声波辅助提取; 单因素试验; 响应面法; 加工性质

本文引用格式

李云嵌 , 杨曦 , 刘江 , 吴娟 , 王振兴 , 张雪春 . 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 . DOI: 10.13995/j.cnki.11-1802/ts.025990

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.

Key words： Plukemetia volubilis protein isolate; ultrasonic-assisted extraction; single factor experiment; response surface methodology; processing properties

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