干燥方式对瓠瓜胰蛋白酶抑制剂活性的影响  

The Influence of Drying Strategies on the Bioactivity of Gourd Trypsin Inhibitor

作　　者：邵悦[1] 张程[1] 张琪[1] 马勇[1] 

机构地区：[1]渤海大学化学化工与食品安全学院,锦州121013

出　　处：《食品工业》2013年第3期12-14,共3页The Food Industry

基　　金：辽宁省教育厅重点实验室项目(2009S004);渤海大学辽宁省高校重大科技平台"食品贮藏加工及质量安全控制工程技术研究中心"与"辽宁省食品安全重点实验室"开放课题(LNSAKF2011027)

摘　　要：应用冷冻干燥、真空干燥、鼓风干燥、自然干燥四种方法,将鲜嫩瓠瓜制成干粉。采用水提法从瓠瓜干粉中提取胰蛋白酶抑制剂,研究了温度、液料体积比、时间、pH4个影响因素,最佳提取条件为:恒温水浴60℃、pH 9.0、料液体积比1∶150、1 h。测定并比较了不同干燥方法所得瓠瓜干粉中胰蛋白酶抑制剂的活性,其中,冷冻干燥的影响最小。The fresh gourd was prepared into dry powders by using four different strategies including freeze drying, vacuum drying, forced air drying and natural drying. The trypsin inhibitor was collected from the dry powders though the aqueous extraction process. The experimental parameters such as temperature, time, pH and volume ratio of solid to liquid were investigated, confirming the optimal conditions to be extracted for 1 h at 60℃ and pH 9.0, with volume ratio of solid to liquid of 1 ： 150. The bioactivity of gourd trypsin inhibitor obtained from different drying strategies was determined and compared, indicating that the freeze drying method had the minimal influence on the bioactivity of trypsin inhibitor.

关 键 词：干燥 瓠瓜干粉 胰蛋白酶抑制剂 活性 

分 类 号：TS201.25[轻工技术与工程—食品科学]