摘要
以覆盆子原料,采用响应面法优化超声辅助提取覆盆子水溶性蛋白工艺,并研究其体外抗氧化活性。在单因素试验的基础上,以超声时间、料液比、pH为影响因素,以覆盆子水溶性蛋白含量为响应值,优化提取工艺条件,并通过DPPH自由基和ABTS自由基清除能力对其抗氧化能力进行评价。结果表明,覆盆子水溶性蛋白的最佳工艺条件为超声功率为250W、超声时间为22.3min、料液比为1∶20、pH为10.3,在此条件下,水溶性蛋白的含量为6.27mg/g。覆盆子水溶性蛋白对DPPH、ABTS均有较好的清除能力,其IC50值分别为0.52mg/mL、1.04mg/mL。
The optimization of ultrasound-assisted extraction of water-soluble proteins from raspberry by response surface methodology and its antioxidant activity in vitro were studied.On the basis of single-factor test,ultrasonic time,solid-liquid ratio and pH were considered as influencing factors.The content of water-soluble proteins from raspberry was selected as the response value in optimizing the extraction conditions.The antioxidant capacity was evaluated by DPPH radical and ABTS radical scavenging ability.The results showed that the optimal conditions were:ultrasonic power 250W,ultrasonic time 22.3min,solid-liquid ratio 1∶20,and pH10.3.Under these conditions,the water-soluble proteins yield was 6.27mg/g.Water-soluble proteins of raspberry had better DPPH radical and ABTS radical scavenging ability,the IC50 were 0.52 mg/mL and 1.04 mg/mL,respectively.
作者
师聪
解春芝
宫号
许海旭
陈学红
SHI Cong;XIE Chunzhi;GONG Hao;XU Haixu;CHEN Xuehong(Xuzhou University of Technology,School of Food and Biological Engineering,Xuzhou 221018)
出处
《中国食品添加剂》
CAS
北大核心
2022年第1期83-89,共7页
China Food Additives
基金
江苏省高等学校自然科学研究重大项目(19KJA480002)
江苏省高等学校自然科学研究面上项目(20KJB550013)。
关键词
覆盆子
水溶性蛋白
响应面法
超声辅助提取
抗氧化
raspberry
water-soluble protein
response surface
ultrasonic-assisted extraction
antioxidant activity
