食品与发酵工业 >

2021 , Vol. 47 >Issue 15: 129 - 136

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026708

生产与科研应用

藜麦蛋白的提取与超滤分离

  • 唐子箫 ,
  • 李俊华 ,
  • 朱晓军 ,
  • 杨严俊
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  • 1(食品科学与技术国家重点实验室(江南大学) 江苏 无锡,214122)
    2(国家功能食品工程技术研究中心(江南大学) 江苏 无锡,214122)
    3(江南大学 食品学院,江苏 无锡,214122)
    4(中藜农业科技(江苏)有限公司 江苏 南通,226000)
硕士研究生(杨严俊教授为通讯作者,E-mail:yangyj@jiangnan.edu.cn)

收稿日期: 2021-01-12

  修回日期: 2021-03-22

  网络出版日期: 2021-08-23

基金资助

国家重点研发计划项目(2018YFD0400303)

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Extraction and separation of protein fromquinoa (Chenopodium quinoa Willd.)

  • TANG Zixiao ,
  • LI Junhua ,
  • ZHU Xiaojun ,
  • YANG Yanjun
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  • 1(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
    2(National Functional Food Engineering Technology Research Center,Jiangnan University,Wuxi 214122,China)
    3(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
    4(Zhongli Agricultural Science and Technology Co.Ltd.,Nantong 226000,China)

Received date: 2021-01-12

  Revised date: 2021-03-22

  Online published: 2021-08-23

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摘要

以脱皮藜麦为原料,通过碱提和超滤浓缩组合的方式制备藜麦蛋白,并对最终产品的成分与氨基酸组成进行分析。结果表明,脱皮藜麦在35 ℃下,以1∶10(g∶mL)的料液比于1 g/L的NaOH溶液中提取3 h,然后使用PES50型超滤膜,以0.2 MPa工作压强,25 ℃条件下,循环浓缩2倍,最终藜麦蛋白的得率比碱提酸沉法提高了23.99%,达到了81.24%,纯度为60.12%。膜制备藜麦蛋白主要是由球蛋白和白蛋白构成,超滤法制得的浓缩蛋白基本保留了藜麦蛋白优秀的氨基酸组成模式。研究证明碱提和超滤分离组合是制备藜麦蛋白的有效方式。

关键词： 藜麦蛋白; 超滤; 碱提; 氨基酸; 营养价值评价

本文引用格式

唐子箫 , 李俊华 , 朱晓军 , 杨严俊 . 藜麦蛋白的提取与超滤分离[J]. 食品与发酵工业, 2021 , 47(15) : 129 -136 . DOI: 10.13995/j.cnki.11-1802/ts.026708

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.

Key words： quinoa protein; ultrafiltration; extraction; amino acids; nutritional value evaluation

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