摘要
以鸭肝为原料,以Na OH溶液为提取剂,采用超声辅助提取,通过响应面分析方法优化鸭肝蛋白提取工艺条件,并比较常规碱提和超声辅助碱提鸭肝蛋白的抗氧化性能。结果显示,鸭肝蛋白的最佳提取条件为超声功率256 W、超声时间43 min、p H 11,此时鸭肝蛋白的得率达到73.1%;抗氧化实验结果表明:超声提取鸭肝蛋白清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐自由基(2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate)free radical,ABTS+·)、羟自由基IC50值分别为1.97、0.168、0.529 mg/m L,其中鸭肝蛋白对ABTS+·清除效果较强,其还原力较高;与常规碱提蛋白相比,超声辅助碱提鸭肝蛋白的抗氧化能力提高显著(P<0.05)。因此,超声辅助碱提鸭肝蛋白具有较好的抗氧化性。该研究为鸭肝的深加工提供了的一定的科学依据。
The ultrasonic-assisted alkaline extraction of duck liver protein was optimized by response surface methodology,and the antioxidant activity of duck liver protein extracted with and without ultrasonic treatment was compared.For the ultrasonic-assisted extraction,the optimum conditions were determined as follows:ultrasonic power,256W;ultrasonic exposure time,43min;and pH value,11,where the maximum yield of duck liver protein equal to73.1%was achieved.Antioxidant activity tests showed that IC50values for scavenging of1,1-diphenyl-2-picrylhydrazyl(DPPH),2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate(ABTS+·)and hydroxyl free radicals were1.97,0.168and0.529mg/mL of the ultrasonically extracted duck liver protein,respectively,suggesting stronger scavenging activity against ABTS+·than other free radicals,which also had high reducing power.Moreover,its antioxidant activity was significantly higher than that of the conventional alkaliextracted protein(P<0.05).The current study may provide a scientific basis for intensive processing of duck liver.
作者
王立
邹烨
张坤
于海
WANG Li;ZOU Ye;ZHANG Kun;YU Hai(School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China;Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;College of Food Science and Engineering, Nanjing University of Finance and Economic, Nanjing 210023, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第18期222-228,共7页
Food Science
基金
"十二五"农村领域国家科技计划课题(2014BAD04B11)
江苏省农业科技自主创新资金项目(CX(14)2117)
江苏省博士后科研资助计划项目(1601131C)
关键词
鸭肝蛋白
超声辅助碱提
响应面
抗氧化
duck liver protein
ultrasonic-assisted alkaline extraction
response surface methodology
antioxidant activity
