酶解法提取韭菜籽蛋白及抗氧化活性的研究  

Study on Antibacterial Activity of Leek Seed Protein by Enzymatic Hydrolysis Method

作　　者：尹国友[1] 孙婕[1] 郑高攀 陈卓[1] 宋亚惠 

机构地区：[1]河南城建学院生命科学与工程学院,平顶山467036

出　　处：《食品工业》2016年第1期11-16,共6页The Food Industry

基　　金：河南省科技计划重点科技攻关项目(132102210192);河南省教育厅科学技术重点研究项目(14A550003);平顶山市农业科学院合作项目(20121220)

摘　　要：以脱脂韭菜籽粉为原料,采用纤维素酶酶解法提取韭菜籽蛋白。以韭菜籽蛋白得率为指标,考察酶含量、料液比、提取时间及提取温度对得率的影响。在单因素试验的基础上,采用响应面分析法确定韭菜籽蛋白提取工艺,同时建立韭菜籽蛋白质提取的二次项数学模型并验证其可靠性。以酶含量、料液比、提取时间及提取温度为自变量,探讨这4个因素交互作用和最佳提取条件,并对其进行验证。试验结果表明:影响韭菜籽蛋白提取工艺的因素主次顺序为:料液比>提取温度>酶含量>提取时间。韭菜籽蛋白质提取的最佳工艺条件:酶含量0.75%,料液比1︰6(g/m L),提取时间3.0 h,提取温度51℃,得率为15.141 9%。在韭菜籽蛋白质量浓度为2.0 mg/m L时,对·OH和DPPH·清除率分别为49.3%和61.3%,表明采用纤维素酶酶解法制备得到的韭菜籽蛋白具有抗氧化活性。This topic mainly studied on the preparation and antioxidant activity of protein from defatted Leek seed powder by cellulase.The effects of cellulase content,liquid/material ratio,extraction time and temperature were studied on the protein extraction yield.Based on the results of the single factor experiments,an optimization procedure using a central composite design with four factors was carried out in order to investigate the effects of these parameters on extraction yield.The quadratic term model of the protein extraction technology was established and the reliability was checked.The interaction effects of cellulase content,liquid/material ratio,time and temperature were evaluated and the optimized extraction condition was generated and checked experimentally.The results indicated that the effect order of the four factors on the protein extraction from leek seed protein was liquid/material ratio〉temperature〉cellulase content〉time,and the optimum extraction conditions cellulase content0.75%,liquid/material ratio 1：6（g/mL）,time 3.0 h,temperature 51℃.Under the optimal conditions,the yield of proteins from leek seed was 15.141 9%.When the leek seed protein concentration was 2.0 mg/mL,the OH and DPPH·removal rate were 49.3%and 61.3%respectively.Leek seed protein with the cellulase had antioxidant activity.

关 键 词：韭菜籽蛋白 酶解法 提取 抗氧化活性 

分 类 号：TS201.21[轻工技术与工程—食品科学]