菜籽蛋白提取工艺的优化及其对DPPH自由基的清除作用  

Optimization of Protein Extraction Process and Scavenging Function of DPPH Radical From Rapeseed Meal

作　　者：罗群[1] 张宏[2] 

机构地区：[1]成都师范学院教育科学学院,四川成都611130 [2]四川师范大学生命科学学院,四川成都610066

出　　处：《北方园艺》2014年第14期136-139,共4页Northern Horticulture

基　　金：四川省教育厅基金资助项目(2006B035)

摘　　要：以高温热榨菜籽粕为试材,研究了碱提酸沉法提取菜籽蛋白的最佳工艺。结果表明:在pH值为11.5,提取温度55℃,料液比1∶15g/mL,超声功率80W,提取时间100min,提取次数为3次的条件下,菜籽可溶性蛋白的最佳提取率为28.21%,菜籽产品蛋白得率为23.70%。由该产品蛋白分离制备的清蛋白和谷蛋白对DPPH自由基的清除率分别为31.09%和29.08%,具有较强的自由基清除作用。Taking hot-pressed rapeseed meal as material, the optimum protein extraction process by alkali extraction and acid precipitation was studied. The results showed that the optimal conditions of extraction were follows： pH 11.5, temperature 55℃ ,ratio of material to liquid 1 ： 15 g/mL, ultrasonic power 80 W, extraction time 100 rain, 3 times of extraction. Under these conditions,the extraction yield of soluble protein from rapeseed meal was 28. 21%, the rapeseed protein yield of end product was 23. 70%. The albumin and globulins by isolation of rapeseed protein had powerful scavenging efficiency to DPPH radical,the clearance rate were 31. 09% and 29. 08% respectively.

关 键 词：菜籽粕 可溶性蛋白质 优化 自由基清除 

分 类 号：S794.4[农业科学—林木遗传育种]