籽瓜种子蛋白质组成及其提取工艺优化的研究  

Composition and Extraction of Watermelon Seed Protein

作　　者：张超[1] 郭晓飞[1] 李武[1] 马越[1] 王丹[1] 赵晓燕[1] 

机构地区：[1]北京市农林科学院蔬菜研究中心农业部华北地区园艺作物生物学与种质创制重点实验室农业部都市农业(北方)重点实验室,北京100097

出　　处：《中国粮油学报》2013年第9期119-123,共5页Journal of the Chinese Cereals and Oils Association

基　　金：现代农业产业技术体系专项(CARS-26-22);北京市优秀人才(2010D002020000012)

摘　　要：摘要籽瓜种子蛋白质含量为36％-40％，其部分必需氨基酸达到或超过FAO的推荐标准。该资源目前主要是用于鲜食或炒制食用，研究系统评价籽瓜种子蛋白质的组成，并对其蛋白质的提取工艺进行优化，为籽瓜种子的开发提供理论依据。研究在单因素基础上，采用响应面方法，建立蛋白质提取因素与其提取率之间的回归关系。结果表明，籽瓜种子是一种优良的蛋白质资源，其最佳的提取工艺为提取液pH11．5、温度61．5℃加热77min，此时蛋白质提取率66．8％，该预测值与实测值相对误差仅为3．44％，试验结果真实可靠。The protein content of the watermelon（ Citrullus vulgaris L. ）seed is 36% -40% with most of their essential amino acid higher than the recommended standard of FAO. However, most seed is fresh eaten or fried,which is not well used. Therefore, the composition and amino acid of the watermelon seed were evaluated. The extraction parameters of the watermelon seed protein was optimized by signal factor experiment and response surface methodolo- gy. The optimum extraction rate of the watermelon seed was 66.8% when the seed was extracted in the solution of pH 11.5 at 61.5 ℃ for 77 min. The relative error of the predicted value and the actual value was 3.44% which proved the accuracy of the results.

关 键 词：籽瓜种子 氨基酸组成 响应面法 工艺优化 

分 类 号：TS201.2[轻工技术与工程—食品科学]