摘要
采用响应曲面法优化小球藻蛋白质提取工艺并对其抗氧化活性进行表征。以小球藻蛋白质的提取率为指标,考察p H、液料比(V/m)、浸提时间、吐温添加量及超声时间对提取率的影响。在单因素试验的基础上,采用三因素三水平的响应面分析法确定小球藻蛋白提取工艺。结果表明小球藻蛋白质最佳提取工艺条件:p H 8.0、浸提时间6 h、吐温添加量0.1%,提取率达46.39%。在最优条件下提取的小球藻蛋白对DPPH自由基、超氧阴离子自由基和ABTS自由基的半数清除质量浓度分别为1.40 mg/m L,1.45 mg/m L和16.6μg/m L,说明小球藻蛋白质具有一定的抗氧化活性。
The optimization of the extraction process of protein from Chlorella vulgaris was achieved by response surface methodology and its antioxidant activity were characterized. Chlorella protein extraction rate was taken as the index to study the effect of p H, ratio of liquid： material（V/m）, extraction time, tween concentration and ultrasonic time on extraction yield. On the basis of single factor experiment, the three factors and three levels of response surface analysis method was taken to determine the Chlorella protein extraction process. The results showed that a p H of 8.0, a extraction time of 6 hours and a tween concentration of 0.1% were optimal for protein extraction from Chlorella and the extraction ratio was 46.39%. The concentration for 50% of maximal effect（EC50） of Chlorella protein extracted under the optimal condition to DPPH free radicals, superoxide anion radicals and ABTS radicals were 1.40 mg/m L, 1.45 mg/m L and 16.6 μg/m L, which showed that protein extraction from Chlorella vulgaris has certain antioxidant activity.
作者
杨倩
蔡茜茜
郭淋凯
刘智禹
汪少芸
Yang Qian;Cai Xixi;Guo Linkai;Liu Zhiyu;Wang Shaoyun(College of Biological Science and Technology,Fuzhou University,Fuzhou 350108;Fisheries Research Institute of Fujian,Xiamen 361005,Fujian)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第6期183-190,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家海洋公益性行业专项经费资助项目(201305022)
关键词
小球藻
蛋白质
响应面
提取工艺
抗氧化活性
Chlorella vulgaris
protein
response surface
extraction process
antioxidant activity
