摘要
先采用弱碱(0.05mol/L NaOH)溶液脱除葡萄籽中的部分多酚类物质,然后考察不同pH、离子强度、以及不同PVPP(聚乙烯吡咯烷酮)添加量等因素对蛋白质提取的影响。结果显示:15%的NaCl,4%的PVPP条件下所得葡萄籽蛋白具有较好的色泽,提取率高,适于富含多酚类葡萄籽蛋白的提取。
Our method of protein extracted removes the phenolic compounds effectively and get the almost white protein. First 0.05 mol/L NaOH solution was employed to remove the phenolic compounds from the whole seeds. The effects of different pH values, ionic strength, as well as the different amount of PVPP （polyvinylpolypyrrolidone） on the protein extraction with minimal polyphenolic interaction of Chardonnay （Vitis Vinifera L.cv）were studied. The results indicated that all these factors affect the ratio of protein extracted from the seeds. The optimal method for protein extraction from grape seeds was： 15 %NaCl, 4 % PVPP to dry weight of the material. Under these conditions, the protein derived from grape seed has good color, but also a high rate of extraction. This method is suitable for polyphenol-rich grape seed extract protein.
出处
《食品研究与开发》
CAS
北大核心
2009年第12期45-48,共4页
Food Research and Development
关键词
葡萄籽
多酚
蛋白质
提取
grape seed
polyphenols
protein
extract
