食品与发酵工业 >

2026 , Vol. 52 >Issue 5: 305 - 313

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043364

研究报告

纤维素酶辅助提取对山桐子粕中蛋白质-多糖复合物特性的影响

  • 张佳敏 ,
  • 刘璇 ,
  • 刘永辰 ,
  • 张静 ,
  • 姜瞻梅 ,
  • 冯红霞 ,
  • 宋明发 ,
  • 侯俊财 ,
  • 常云鹤
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  • 1(东北农业大学 食品学院,黑龙江 哈尔滨,150030)
    2(国家林业草原山桐子加工与综合利用工程技术研究中心,贵州 贵阳,550005)
    3(贵阳学院 食品科学与工程学院,贵州 贵阳,550005)
第一作者:硕士研究生(侯俊财教授和常云鹤高级工程师为共同通信作者,E-mail:houjuncai88@126.com;changyunhe1102@sina.com)

收稿日期: 2025-05-23

  修回日期: 2025-07-04

  网络出版日期: 2026-03-25

基金资助

贵州省科技重大专项项目(黔科合重大专项字[2024]025);贵州省基础研究(自然科学)(黔科合基础-ZK[2023])一般017

收起

Influence of cellulase-assisted extraction on properties of protein-polysaccharide complexes of Idesia polycarpa Maxim.cake meal

  • ZHANG Jiamin ,
  • LIU Xuan ,
  • LIU Yongchen ,
  • ZHANG Jing ,
  • JIANG Zhanmei ,
  • FENG Hongxia ,
  • SONG Mingfa ,
  • HOU Juncai ,
  • CHANG Yunhe
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  • 1(College of Food Science, Northeast Agricultural University, Harbin 150030, China)
    2(Engineering Technology Research Center for Processing and Comprehensive Utilization of Idesia polycarpa of National Forestry and Grassland Administration, Guiyang 550005, China)
    3(College of Food Science and Engineering, Guiyang University, Guiyang 550005, China)

Received date: 2025-05-23

  Revised date: 2025-07-04

  Online published: 2026-03-25

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摘要

由蛋白质和多糖形成的复合体系较单一蛋白质和多糖组分具有更强的功能特性,且山桐子粕中富含蛋白质和多糖。该研究探究1%~5%(质量分数)的纤维素酶添加量对碱溶提取的山桐子粕蛋白质-多糖复合物的理化与功能特性的影响。结果表明,随着纤维素酶添加量由0%增加至5%时,复合物中蛋白质和多糖含量显著增加(P<0.05),但是总酚和黄酮含量无显著差异(P>0.05)。同时发现纤维素酶处理后,复合物的溶解度、持水力、持油力、乳化活性和乳化稳定性较对照组均有所改善,呈现先增加后降低的趋势,在3%添加量时达到最高水平,较对照组分别提升了36.22%、74.70%、53.91%、7.32%和58.00%(P<0.05)。该研究证实,通过调控纤维素酶的添加量可以获得理化与功能特性良好的蛋白质-多糖复合体系。研究结果为山桐子粕资源的综合加工利用提供技术支撑。

关键词： 山桐子粕; 蛋白质-多糖复合物; 纤维素酶; 溶解度; 乳化活性

本文引用格式

张佳敏 , 刘璇 , 刘永辰 , 张静 , 姜瞻梅 , 冯红霞 , 宋明发 , 侯俊财 , 常云鹤 . 纤维素酶辅助提取对山桐子粕中蛋白质-多糖复合物特性的影响[J]. 食品与发酵工业, 2026 , 52(5) : 305 -313 . DOI: 10.13995/j.cnki.11-1802/ts.043364

Abstract

The complex system formed by proteins and polysaccharides has stronger functional properties than single protein and polysaccharide fractions, and the Idesia polycarpa Maxim.cake meal(IPCM) is rich in proteins and polysaccharides.In this study, the effect of 1%-5% (mass fraction) cellulase addition on the physicochemical and functional properties of protein-polysaccharide complexes of alkaline solubilization extracted from IPCM.Results showed that the protein and polysaccharide contents of the complexes increased significantly (P<0.05) with the increase of cellulase addition from 0% to 5%, but there was no significant difference in the total phenol and flavonoid contents (P>0.05).It was also found that the solubility, water-holding capacity, oil-holding capacity, emulsifying activity, and emulsifying stability of the complexes were improved after cellulase treatment compared with the control group, showing a trend of increasing and then decreasing, and reached the highest level at 3% addition, which was 36.22%, 74.70%, 53.91%, 7.32% and 58.00% higher than that of control group, respectively (P<0.05).This study confirmed that protein-polysaccharide complex systems with good physicochemical and functional properties could be obtained by regulating the addition of cellulase.It provides technical support for the comprehensive resource processing and utilization IPCM.

Key words： Idesia polycarpa Maxim.cake meal; protein-polysaccharide complex; cellulase; solubility; emulsifying activity

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