香椿籽蛋白质超声波辅助提取工艺及其功能性质比较  

Extraction Process and Functional Properties of Protein from Toona sinensis Seed by Ultrasonic-assisted Method

作　　者：杨慧[1] 王赵改[1] 陈丽娟[1] 史冠莹[1] 

机构地区：[1]河南省农业科学院农副产品加工研究所,河南郑州450002

出　　处：《河南农业科学》2016年第1期147-151,共5页Journal of Henan Agricultural Sciences

基　　金：河南省财政预算项目(20148010);河南省农业科学院示范与推广项目[豫农科推(2014)2号]

摘　　要：采用超声波辅助水提、盐提2种方法对香椿籽蛋白质提取工艺进行优化,并对所提取香椿籽蛋白质的功能特性进行分析。结果表明,盐提法优于水提法,且最佳提取条件为:Na Cl浓度1.53mol/L、提取时间70 min、料液比1∶45、温度20℃、功率240 W,此时蛋白质提取率为58.18%,较水提法提高了31.68个百分点。功能特性结果显示,盐提香椿籽蛋白质的起泡性、泡沫稳定性、持水性均极显著高于水提香椿籽蛋白质(P<0.01),而乳化性(P<0.01)、持油性(P<0.01)、乳化稳定性(P<0.05)显著低于水提香椿籽蛋白质。To optimize the extraction conditions of protein from Toona sinensis seed,water extraction and salt extraction were used,and the functional properties of protein were investigated. The result showed that the optimum salt extraction conditions were as followe,salt concentration of 1. 53 mol / L,time of 70 min,solid to liquid ratio of 1∶ 45,temperature of 20 ℃,power of 240 W,and the extraction yield was 58. 18%,which was 31. 68 percentage points higher than that of water extraction. Functional properties results of protein extracted from two methods showed that formability,foam stability,water holding capacity of protein extracted by salt were significantly higher than that of water extraction（ P〈0. 01）,while emulsification（ P〈0. 01）,oil-holding capacity（ P〈0. 01）,emulsifying stability（ P〈0. 05） were significantly lower than that of water extraction.

关 键 词：超声波 香椿籽 蛋白质 功能性质 

分 类 号：S644.4[农业科学—蔬菜学]