摘要
油茶提取油脂后的饼粕富含蛋白质,且氨基酸比例均衡,是一种优质的蛋白质资源。以油茶粕为原料,料液比、浸提温度、浸提时间、提取液pH值为考察因素,优化油茶粕蛋白质提取的工艺条件,并通过氨基酸组成测定、红外光谱分析和SDS-PAGE试验对提取的油茶粕蛋白质的氨基酸组成、官能团和分子质量进行分析。结果表明:油茶粕蛋白质最佳提取工艺为pH10、料液比1∶40(g/mL)、浸提温度50℃、浸提时间60min。在最佳提取条件下,油茶粕蛋白质得率为6.56%,产品中蛋白质含量(N×6.25)达到86.7%,提取的油茶粕蛋白质具有肽键和芳香族氨基酸残基特征吸收峰,氨基酸种类全面,分子质量在15kDa左右。
After extracted oil,Camella oleifera seed cake is rich in protein,which has proportional equilibrium of amino acids and is a high-quality protein resource.In this experiment,Camella oleifera seed cake was used as the raw material,and the extraction conditions(material-to-water ratio,temperature,time and pH of the solution)were optimized.The amino acid composition,functional groups and molecular weight of the protein extracted from Camella oleifera seed cake were analyzed by the determination of amino acid composition,Infrared spectrum analysis and SDS-PAGE experiment.The results showed that the optimal extraction conditions of protein from Camella oleifera seed cake were:pH 10,the ratio of material to water 1:40 g/mL,the temperature 50℃and 60 min.Under the optimized conditions,the protein yield was 6.56%,and the protein content(N×6.25)of the product was up to 86.7%.The characteristic absorption peaks of peptide bond and aromatic amino acid residues were found in the protein extracted from Camella oleifera seed cake,which has a complete range of amino acids with a molecular weight of about 15 kDa.
作者
何玮
陈健
赵一夫
曹献英
HE Wei;CHEN Jian;ZHAO Yifu;CAO Xianying(College of Food Science and Engineering,Hainan University,Haikou 570228,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2019年第3期13-19,共7页
Journal of Henan University of Technology：Natural Science Edition
基金
海南省重点研发项目(ZDYF 2018149)
海南省研究生创新课题(Hys2017-36)
关键词
油茶粕蛋白质
提取工艺
官能团
氨基酸组成
分子质量
Camella oleifera seed cake protein
extraction process
functional group
amino acid composition
molecular weight
