摘要
为开发植物蛋白资源,该试验对寒葱进行蛋白提取工艺优化及营养评价。将寒葱烘干制成粉末,通过纤维素酶辅助碱提酸沉法提取寒葱蛋白,对提取酶解温度、酶解时间和料液比进行单因素试验,并采用响应面法对其提取工艺进行优化,同时对寒葱蛋白进行营养评价。结果表明:最佳工艺参数组合为酶解温度42.5℃,酶解时间3 h,料液比1∶45.6,在此条件下进行3次验证试验,最后得到的蛋白提取率为48.23%。寒葱蛋白中含有苏氨酸、缬氨酸、甲硫氨酸、异亮氨酸、亮氨酸、苯丙氨酸和赖氨酸7种人体必需氨基酸,其中,含量最高的必需氨基酸为Met,占氨基酸总量的14.27%,高于FAO/WHO模式,也高于全鸡蛋模式。且得到必需氨基酸与非必须氨基酸的比值为0.62,必需氨基酸与总氨基酸的比值为0.38,因此,说明寒葱蛋白是一种优质的植物蛋白。
In order to develop plant protein resources,the protein extraction process was optimized and the nutrition of Allium victorialis was evaluated in this experiment.Allium victorialis was dried into powder,the protein of Allium victorialis was extracted by cellulose-assisted alkali extraction and acid precipitation.The single factor experiments were carried out on the enzymatic hydrolysis temperature,enzymatic hydrolysis time and solid-liquid ratio.Response surface method was used to optimize the extraction process and evaluate the nutrition of the protein of Allium victorialis.The results showed that the optimal combination of process parameters was enzymatic hydrolysis temperature 42.5℃,enzymatic hydrolysis time 3 h,and material-liquid ratio 1∶45.6.Three verification tests were carried out under these conditions,and the final protein extraction rate was 48.23%.Allium victorialis protein contains threonine(Thr),valine(Val),methionine(Met),isoleucine(Ile),leucine(Leu),phenylalanine(Phe),lysine(Lys)7 kinds of human essential amino acids.Among them,the highest content of essential amino acids is Met and accounts for 14.27%of the total amino acids,which is higher than the FAO/WHO model and also higher than the whole egg model.The ratio of essential amino acids to non-essential amino acids is 0.62,and the ratio of essential amino acids to total amino acids is 0.38.Therefore,Allium victorialis protein is a high-quality vegetable protein.
作者
秦露
韩蕊
张先
李范洙
QIN Lu;HAN Rui;ZHANG Xian;LI Fanzhu(Agricultural College of Yanbian University,Yanji Jilin 133002,China)
出处
《延边大学农学学报》
2021年第4期47-55,共9页
Agricultural Science Journal of Yanbian University
基金
吉林省重点科技攻关项目(20160204029NY)
延边州科技发展计划攻关研究(2020FG30)。
关键词
寒葱蛋白
提取工艺
工艺优化
营养评价
Protein of Allium victorialis
extraction process
process optimizatio
nutritional evaluation
