淮山药蛋白质的提取及抗氧化作用研究  

Extraction and antioxidant activity in vitro of yam protein

作　　者：孙芝杨[1,2] 杨振东[1,2] 焦宇知[1] 

机构地区：[1]江苏食品职业技术学院,淮安223003 [2]江苏省食品加工工程技术研究开发中心,淮安223003

出　　处：《食品科技》2013年第10期232-235,共4页Food Science and Technology

基　　金：淮安市科技支撑计划项目(SN12082)

摘　　要：使用碱性蛋白酶提取淮山药粗蛋白,通过单因素和正交实验,确定了最佳工艺为:提取液与山药粉的液料质量比为11:1、酶用量为80 U/g淮山药粉、提取时间为75 min、温度45℃、酶解pH10.0,此时淮山药粗蛋白提取率为66.2%。体外抗氧化实验表明,淮山药粗蛋白对羟自由基和超氧阴离子自由基具有明显的清除作用。淮山药粗蛋白为710 mg/L时,可以清除50%的羟自由基,淮山药粗蛋白为690 mg/L时,可以清除25%的超氧阴离子自由基。Yam protein were extracted using alkali proteinase. The optimal extraction conditions for protein was obtained to extract 75 minutes at 45℃ and pH 10.0 with 80 U/g alkali proteinase when liquid-to- solid ratio was 11：1. And the extraction rate of yam protein was 66.2%. Antioxidant activity in vitro of yam protein were examined. When yam protein were 710 mg/L, 50% hydroxy radicals were scavenged. When yam protein were 690 mg/L, 25% superoxide radicals were scavenged.

关 键 词：淮山药 蛋白质 提取 抗氧化 

分 类 号：R284.2[医药卫生—中药学]