摘要
该研究采用超声辅助碱提酸沉法提取文冠果种粕蛋白,通过单因素试验研究了超声振幅、超声时间、pH等因素对文冠果种粕蛋白提取率的影响;系统分析了不同时间超声处理后文冠果种粕蛋白的结构及性质变化规律。结果显示,超声辅助法提取文冠果种粕蛋白质的最佳工艺为:超声振幅40%,超声时间9~15 min, pH值为11,提取温度45℃,该条件下文冠果种粕蛋白质提取率最大,其主要蛋白质分子质量为25、38 kDa。0~12 min超声处理使文冠果种粕蛋白粒径降低,净负电荷增加,亲水性增强。超声处理15 min时,文冠果种粕蛋白的溶解性达到最大值,为(81.37±1.61)%;该条件下文冠果种粕蛋白的发泡性、乳化性、持水性和持油性均达到最大值。综合考虑提取率和各功能性质,12~15 min超声处理可用于文冠果种粕蛋白提取及性质改善。研究结果可为文冠果种粕蛋白高效提取及性质改善提供参考依据。
Xanthoceras sorbifolium Bunge seeds meal is the main by-product in the production of Xanthoceras sorbifolium Bunge oil,which is rich in protein.In this study,the Xanthoceras sorbifolium Bunge seeds meal protein was extracted by the method of ultrasound-assisted alkali extraction and acid precipitation,and the effects of ultrasound amplitude,ultrasound time and pH on the extraction rate of Xanthoceras sorbifolium Bunge seeds meal protein were studied by single factor experiment,and the changes of structural and functional properties of Xanthoceras sorbifolium Bunge seeds meal protein after ultrasound treatment at different time were systematically analyzed.Results showed that the best technology for ultrasound-assisted extraction of Xanthoceras sorbifolium Bunge seeds meal protein was as follows:ultrasound amplitude of 40%,ultrasound time of 9-15 min,pH at 11,and extraction temperature of 45℃.Under this condition,the protein extraction rate was the highest,and the main protein molecular weights were 25 and 38 kDa.After 0-12 min ultrasound treatment,the particle size of Xanthoceras sorbifolium Bunge seeds meal protein decreased,its net negative charge increased and hydrophilicity increased.With 15 min ultrasound treatment,the solubility of Xanthoceras sorbifolium Bunge seeds meal protein reached the maximum value of(81.37±1.61)%.Under the same condition,the foaming capacity,emulsifying capacity,water-holding property,and oil-holding property of Xanthoceras sorbifolium Bunge seeds meal protein reached the maximum.Considering the extraction rate and functional properties,12-15 min ultrasound treatment could be used to extract protein from Xanthoceras sorbifolium Bunge seeds meal,as well as improve its functional properties.The results could provide a basic reference for efficient extraction and property enhancement of Xanthoceras sorbifolium Bunge seeds meal protein.
作者
卢秋玲
李琅
杨敏
魏彦明
LU Qiuling;LI Lang;YANG Min;WEI Yanming(College of Science,Gansu Agricultural University,Lanzhou 730070,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第20期79-87,共9页
Food and Fermentation Industries
基金
国家自然科学基金(32060549)
甘肃省自然科学基金(22JR5RA861)
兰州市人才创新创业项目(2023-RC-22)。
关键词
文冠果种粕
超声处理
蛋白质结构
功能性质
Xanthoceras sorbifolium Bunge seeds meal
ultrasound treatment
protein structure
functional properties
