鸡腿菇子实体蛋白提取工艺优化及其特性研究  

Optimization of Extraction Process and Studies on Functional Properties of Fruit Bodies Protein of Coprinus Comatus

作　　者：赵春江[1] 孙进 程玉[1] 孟天真[1] 闫永芳[1] 叶兴乾[1] 陈健初[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058 [2]浙江正味食品有限公司,浙江义乌322002

出　　处：《中国食品学报》2012年第7期88-96,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省重大科技专项(2008C02015)

摘　　要：以鸡腿菇子实体为原料,研究其蛋白的提取工艺及特性。以提取液pH值、提取温度、料液比、提取时间为提取鸡腿菇子实体蛋白的影响因素,采用正交试验优化碱溶酸沉法提取蛋白的工艺条件,结果表明:鸡腿菇子实体蛋白的最佳提取工艺参数为提取液pH11.5,提取温度50℃,料液比1:15,提取时间50min,此时蛋白提取率为24.3%。在pH3.5条件下沉淀蛋白效果最佳。对制备的鸡腿菇子实体蛋白特性的分析表明:其分子质量主要集中在50～90ku,20～35ku和13～17ku等区间内;必需氨基酸(EAA)占氨基酸总量(TAA)的40.57%,必需氨基酸与非必需氨基酸(NEAA)的比值为0.68,为理想蛋白质,且其所含人体必需氨基酸种类齐全,比例均衡,比值系数分(SRC)为80.69;在碱性条件下,鸡腿菇子实体蛋白具有良好的溶解性、乳化性和起泡能力。The extraction process of fruit bodies protein of Coprinus comatus was optimized and its functional properties was studied. The effects of leaching solution pH value, temperature, ratio of solid to liquid, time on the extraction of the protein from fruit bodies of Coprinus comatus were investigated. The optimum condition of alkaline extraction was determined by orthogonal test plan and the isoelectric point of deposited protein was explored. In addition, the molecular weight distribution, amino acid composition and functional properties of the protein were studied. The results showed that the optimum extraction conditions were： pH 11.5, 50 ~C, ratio of solid to liquid 1：15, 50 min. The isoelectric point was pH 3.8. At this condition, protein extraction rate was 24.3%, purity was 80.7%. The molecular weight of the extracted protein mainly distributed in 50-90 ku, 20-35 ku and 13-17 ku areas and contained relatively compl.ete amino acid composition, with its nutrition values exceeding the values recommended by FAO/WHO. The protein has good solubility, emulsifying and foaming properties.

关 键 词：鸡腿菇子实体蛋白 碱溶酸沉法 功能性质 

分 类 号：TQ936.2[化学工程]