摘要
以毛酸浆籽为原料,以蛋白质提取率为指标,在超声功率、提取温度、提取时间和提取液pH等单因素实验基础上,通过正交试验优化超声辅助提取毛酸浆籽蛋白质的最佳提取工艺条件,并分析了该蛋白质的溶解性、乳化性和起泡性。结果表明:影响毛酸浆籽蛋白质提取率的各因素的主次顺序为:提取温度>超声功率>提取液pH>提取时间;当料液比为1:15(g/mL)时,超声辅助处理提取毛酸浆籽蛋白质的最佳工艺条件为:提取温度50℃,超声功率300 W、提取液pH 9.0,提取时间50 min,此工艺条件下,毛酸浆籽蛋白质的提取率可达90.45%±0.16%。超声辅助提取的毛酸浆籽蛋白质在pH为10.0时,溶解性和乳化性最好,其氮溶解指数为58.32%,乳化性达到68.94 m^(2)/g,在pH 7.0时其起泡性最好,为43%。该提取工艺能高效地提取毛酸浆籽中蛋白质,为该蛋白质的进一步应用提供了理论依据。
The Physalis pubescens L.seeds defatted as materials,the extraction rate of protein as index,on the basis of single factor experiments,such as ultrasonic power,extraction temperature,extraction time and extraction solution pH,the optimal extraction conditions were optimized by orthogonal experiment,and the solubility,emulsibility and foamability properties of the protein were analyzed.The extraction conditions of protein from Physalis pubescens L.seeds by ultrasonic-assisted alkali-soluble acid-precipitation method were optimized by orthogonal experiment.The solubility,emulsibility and foamability of the protein were analyzed.The results showed that the influence order of various factors on the extraction rate of protein was as follows:Extraction temperature>ultrasonic power>extraction solution pH>extraction time.When solid-liquid ratio was 1:15(g/mL),the optimum conditions of protein from Physalis pubescens L.seeds by ultrasound-assisted treatment were as follows:The extraction temperature 50℃,the extraction power 300 W,the pH of the extract solution 9.0,and the extraction time 50 min.Under this condition,the extraction rate of protein from Physalis pubescens L.seeds could reach 90.45%±0.16%.The protein from Physalis pubescens L.seeds extracted by ultrasonicassisted method had the best solubility and emulsification when pH was 10.0,with the nitrogen solubility index(NSI)of 58.32%and the emulsification ability of 68.94 m^(2)/g,and the foaming characteristic of the protein was the best at pH7.0,which was 43%.The extraction process can efficiently extract the protein from Physalis pubescens L.seeds,which provides a theoretical basis for the further application of the protein.
作者
苗欣月
朱立斌
朱丹
牛广财
魏文毅
宁志雪
MIAO Xinyue;ZHU Libin;ZHU Dan;NIU Guangcai;WEI Wenyi;NING Zhixue(Food College,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Agri-Food Processing and Engineering Technology Research Center of Heilongjiang Province,Daqing 163319,China;College of Life Science and Technology,Heilongjiang Bayi Agricultural University,Daqing 163319,China)
出处
《食品工业科技》
CAS
北大核心
2021年第19期190-196,共7页
Science and Technology of Food Industry
基金
黑龙江八一农垦大学“三横三纵”平台支持计划项目(PTJH_(2)01904)
黑龙江省优势特色学科资助项目(黑教联〔2018〕4号)
黑龙江八一农垦大学研究生创新科研项目(YJSCX-Y56)。
关键词
毛酸浆籽
蛋白质
超声辅助提取
碱溶酸沉法
溶解性
乳化性
起泡性
Physalis pubescens L.seeds
protein
ultrasonic-assisted extraction
alkali-soluble and acid-precipitation method
solubility
emulsibility
foamability
