山核桃饼粨蛋白粗提物与DPPH自由基清除活性研究  

Study of extraction of crude protein from kiskatom dregs and scavenging activity of DPPH radicals

作　　者：任丽[1] 张海波[1] 张斯佳[1] 方勇 叶明[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009 [2]安徽詹氏食品有限公司,安徽宁国242300

出　　处：《合肥工业大学学报（自然科学版）》2011年第12期1869-1872,共4页Journal of Hefei University of Technology：Natural Science

基　　金：安徽省科技攻关计划重大资助项目(09010301022)

摘　　要：文章在单因素试验的基础上进行L9(34)正交试验,优化水提法提取山核桃饼粨蛋白工艺,并对粗提物进行DPPH自由基清除活性研究。结果表明:料液比为1∶20,提取时间为90min,提取温度为40℃,pH值为9时,蛋白提取率达19.28%;粗提物质量浓度达1.2mg/mL时,对DPPH自由基的清除率高达93.15%,说明该蛋白粗提取物具有一定的抗氧化活性。A L9 （34） orthogonal test was conducted for optimizing the process of extracting crude protein from kiskatom dregs by water on the basis of single-factor experiments, and the scavenging activi- ty of DPPH radicals of the extracts was also studied. The results indicate that the maximum extraction ratio reaches 19.28 % when the solid-liquid ratio is 1 ： 20, the extraction time is 90 min, the extraction temperature is 40℃ and the pH value is 9. The scavenging ratio for the DPPH radicals reaches 93. 15% when the concentration of the crude extracts is 1.2 mg/mL, indicating that the extracted protein from the kiskatom dregs has a certain ability of antioxidant.

关 键 词：山核桃饼粨 蛋白粗提物 提取 优化 

分 类 号：TS264.4[轻工技术与工程—发酵工程]