Osborne分级法提取藜麦糠清蛋白及功能性质研究
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摘要
以藜麦糠为研究对象,采取超声辅助Osborne分级法对藜麦糠中清蛋白进行提取。在单因素实验基础上,应用Box-Behnken方法选取料液比、提取温度、提取时间3个因素,以清蛋白提取率为响应值进行优化,确定藜麦糠清蛋白的最优提取条件为:料液比1∶37(g/m L)、提取温度46℃、提取时间25 min,在此条件下藜麦糠清蛋白提取率为43.21%,与理论预测值43.76%相比,其相对误差约为1.25%。说明通过响应面分析优化后得到的回归方程在实践指导方面具有一定的意义。对藜麦糠清蛋白功能(溶解性、持水力、乳化性、起泡性)特性进行了测定,结果表明p H为2.5即等电点时,清蛋白的溶解度最低,持水力最小达到1.33 g/g,乳化性最低,乳化稳定性反而最好,而起泡性和起泡稳定性在等电点附近均最差。
Quinoa chaff is the research object,albumin from quinoa chaff was extracted by using ultrasonic auxiliary Osborne classification method.Three extraction parameters including solid-liquid ratio,extraction temperature and extraction time were optimized using Box-Behnken method and response surface methodology with protein extraction ratio as the response value.The research was based on single factor experiments for achieving maximum the protein extraction ratio. The optimal extraction conditions were determined as a solid/liquid ratio of 1∶37(g/m L),an extraction temperature of 46 ℃,and an extraction time of 25 min. Under these optimized conditions,quinoa chaff albumin extraction yield was 43.21%,compared to the theoretical value 43.76%,the relative error of 1.25%. Optimized by response surface regression equation derived some practical significance.Experiment of quinoa chaff albumin functional properties(solubility and hold water,emulsification,foaming) were determined.The results showed that pH2.5 isoelectric point,namely the solubility of albumin was the lowest,a hold water minimum was 1.33 g/g,emulsification was lowest,but emulsifying stability was best,and the foaming ability and foam stability in isoelectric point nearby were worst.
Quinoa chaff is the research object,albumin from quinoa chaff was extracted by using ultrasonic auxiliary Osborne classification method.Three extraction parameters including solid-liquid ratio,extraction temperature and extraction time were optimized using Box-Behnken method and response surface methodology with protein extraction ratio as the response value.The research was based on single factor experiments for achieving maximum the protein extraction ratio. The optimal extraction conditions were determined as a solid/liquid ratio of 1∶37(g/m L),an extraction temperature of 46 ℃,and an extraction time of 25 min. Under these optimized conditions,quinoa chaff albumin extraction yield was 43.21%,compared to the theoretical value 43.76%,the relative error of 1.25%. Optimized by response surface regression equation derived some practical significance.Experiment of quinoa chaff albumin functional properties(solubility and hold water,emulsification,foaming) were determined.The results showed that pH2.5 isoelectric point,namely the solubility of albumin was the lowest,a hold water minimum was 1.33 g/g,emulsification was lowest,but emulsifying stability was best,and the foaming ability and foam stability in isoelectric point nearby were worst.
引文
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[15]郜海燕,李兴飞,陈杭君,等.山核桃多酚物质提取及抗氧化研究进展[J].食品科学,2011,32(5):336-341.
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[20]陈建旭,黄生权.赤灵芝中水溶性蛋白响应面法优化提取[J].现代食品科技,2009,25(6):661-663.
[21]褚福红,陆宁,于新,等.响应面法优化微波提取野菊花抗氧化物质[J].食品科学,2010,31(24):90-94.
[22]Eskilsson C S,Bjorklund E.Analytical-scale microwaveassisted extraction[J].Journal of Chromatography A,2000,902(1):227-250.
[23]钟俊桢,顿儒艳,黄宗兰,等.腰果蛋白的提取工艺条件优化[J].食品科学,2014,35(16):20-21.
[24]肖卫华,韩鲁佳,杨增玲,等.响应面法优化黄芪黄酮提取工艺的研究[J].中国农业大学学报,2007,12(5):52-56.
[25]陈红梅,谢翎.响应面法优化半枝莲黄酮提取工艺及体外抗氧化性分析[J].食品科学,2016,37(2):48-49.
[26]陈仕学,郁建平,杨俊,等.响应面法优化阳荷水溶性膳食纤维的微波提取工艺研究[J].食品科学,2014,35(18):57-62.
[2]Repo Carrasco R,Espinoza C,Jacobsen S E.Nutritional value and use of the andean crops quinoa(Chenopodium quinoa)and kaniwa(Chenopodium pallidicaule)[J].Food Reviews International,2003,19(1):179-180.
[3]Jacobsen S E,Mujica A,Jensen C R.The resistance of quinoa(Chenopodium quinoa Willd.)to adverse abiotic factors[J].Food Reviews International,2003,19(1/2):99-109.
[4]Escuredo O,Martín M I G,Moncada G W,et al.Amino acid profile of the quinoa(Chenopodium quinoa Willd.)using near infrared spectroscopy and chemometric techniques[J].Journal of Cereal Science,2014,60(3):67-74.
[5]肖正春,张广伦.藜麦及其资源开发利用[J].中国野生植物资源,2014,33(2):62-66.
[6]丁云双,曾亚文,闵康,等.藜麦功能成分综合研究与利用[J].生物技术进展,2015,5(5):341-342.
[7]贡布扎西,旺姆,张崇玺,等.南美藜在西藏的生物学特性表现[J].西南农业学报,1994,7(3):54-62.
[8]Abugoch L,Romero N,Tapia C,et al.Study of some physicochemical and functional properties of quinoa(Chenopodium quinoa Willd.)protein isolates[J].Agriculture Food Chemistry,2008,56(2):4745-4750.
[9]王黎明,马宁,李颂,等.藜麦的营养价值及其应用前景[J].食品工业科技,2014,35(1):381-384.
[10]Lamacchia S,Chillo S,Lamparelli N,et al.Amaranth,quinoa and oat doughs-mechanical and rheological behaviour,polymeric protein size distribution and extractability[J].J Food Eng,2010,96(1):97-106.
[11]Brinegar C,Sine B,Nwokocha L.Highcysteine 2S seed storage proteins from quinoa(Chenopodium quinoa)[J].Journal of Agricultural and Food Chemistry,1996,44(7):1621-1623.
[12]柳荫,吴凤智,陈龙,等.考马斯亮蓝法测定核桃水溶性蛋白含量的研究[J].中国酿造,2013,32(12):131-132.
[13]全越,王长远.Osborne分级法提取燕麦麸球蛋白的响应面分析[J].粮食加工,2015,40(5):34-35.
[14]訾艳,王常青,陈晓萌,等.白芸豆清蛋白提取工艺及分子组成研究[J].食品工业科技,2014,35(15):121-122.
[15]郜海燕,李兴飞,陈杭君,等.山核桃多酚物质提取及抗氧化研究进展[J].食品科学,2011,32(5):336-341.
[16]张瑶,李啸,潘冬瑞,等.Box-Benhnken设计优化植物乳杆菌培养基[J].天津农业科学,2013,19(7):1-5.
[17]赵英永,戴云,崔秀明,等.考马斯亮蓝G-250染色法测定草乌中可溶性蛋白质含量[J].云南民族大学学报:自然科学版,2006,15(3):235-237.
[18]邓芝串,张超,张晖,等.黑籽瓜种子蛋白质的功能特性[J].食品工业科技,2014,35(10):115-119.
[19]张维农,刘大川,胡小泓.花生蛋白产品功能特性的研究[J].中国油脂,2002,27(5):60-65.
[20]陈建旭,黄生权.赤灵芝中水溶性蛋白响应面法优化提取[J].现代食品科技,2009,25(6):661-663.
[21]褚福红,陆宁,于新,等.响应面法优化微波提取野菊花抗氧化物质[J].食品科学,2010,31(24):90-94.
[22]Eskilsson C S,Bjorklund E.Analytical-scale microwaveassisted extraction[J].Journal of Chromatography A,2000,902(1):227-250.
[23]钟俊桢,顿儒艳,黄宗兰,等.腰果蛋白的提取工艺条件优化[J].食品科学,2014,35(16):20-21.
[24]肖卫华,韩鲁佳,杨增玲,等.响应面法优化黄芪黄酮提取工艺的研究[J].中国农业大学学报,2007,12(5):52-56.
[25]陈红梅,谢翎.响应面法优化半枝莲黄酮提取工艺及体外抗氧化性分析[J].食品科学,2016,37(2):48-49.
[26]陈仕学,郁建平,杨俊,等.响应面法优化阳荷水溶性膳食纤维的微波提取工艺研究[J].食品科学,2014,35(18):57-62.