摘要
为消除绿原酸对葵花籽蛋白在食品应用中的限制作用,以脱壳葵仁为原料,微酸浸提预先脱除葵仁中部分绿原酸,水媒法提取葵花籽油和蛋白质的同时,添加含绿原酸水解酶活力(3.31 U/g)的商品酶水解残余绿原酸,冷冻干燥得完全脱除绿原酸的葵花籽蛋白质。结果显示,微酸浸提可脱除约76%的绿原酸,酶处理后总脱除率达99.6%。经脱酚和酶处理的葵花籽蛋白色泽明显改善,亮度值L~*和红值a~*由47.1、-7.4提高至70.3、3.3,持水持油性、乳化稳定性显著提高,溶解性由59.0%提升至87.0%。电泳分析,葵花籽蛋白分子质量集中于10~50 kDa,酶处理后分子质量为34.1 kDa的蛋白条带有一定降解。含绿原酸水解酶活力的商品酶可以完全水解葵仁中残留绿原酸,结合水媒法提油技术制备得到的葵花籽蛋白质具良好的色泽和功能特性,为提取优质葵花籽蛋白质提供了新方法。
Browning of sunflower seed protein caused by cholorogenic acid （CGA） oxidation limited its usage in food and beverage to great extent. Meanwhile, the solubility, water/oil absorption capacity, emulsification properties also need to be improved for better application. In this study, sunflower seed was submitted to mild acid incubation for CGA removal. The dephenolized seed was then dried, ground, and treated with a commercial cellulase preparation containing CGA hydrolase activity （3.31 U/g） before aqueous extraction of oil and protein. The protein recovered from aqueous phase was freeze-dried for functionality evaluation. It was found that mild acid soaking extracted about 76% CGA and the following enzyme treatment hydrolyzed remained CGA, achieving 99.6% CGA removal in total. The L^＊ , a^＊ values of sunflower seed protein （SSP） varied from 47.1 , - 7.4 to 70.3, 3.3 for enzyme-treated dephenolized sunflower seed protein （EDSSP）. This showed great color improvement with both dephenolization and enzyme treatment. The solubility of SSP （59.0%） increased to 87.0% for EDSSP. Meanwhile, both water and oil absorption capacity showed significant increase. However, though emulsion stability of EDSSP and DSSP was superior to that of SSP, the emulsion activity was lowered significantly. SDS-PAGE analysis showed that the 37 kDa subunit has undergone certain degradation after enzyme treatment, which was consistent with its functionality change. In conclusion, the commercial cellulase containing CGA hydrolase activity could significantly lower remained CGA in sunflower seed. The obtained seed was a good source for aqueous extraction of sunflower seed oil and protein. The improvement of color and functionality would extend its application greatly.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第9期34-39,共6页
Food and Fermentation Industries
基金
国家自然科学基金(31401635)
国家高技术研究发展计划(863计划)(2013AA102104-2)
关键词
葵花籽仁
绿原酸
绿原酸水解酶
水媒法
sunflower seed
cholorogenic acid （CGA）
chologenic acid hydrolase
aqueous extraction process
