油茶籽粕蛋白功能特性及其酶解产物抗氧化活性研究  

Functional Properties of Camellia Oleifera Seed-Cake Protein and Antioxidant Activity of Its Enzymatic Hydrolysate

作　　者：刘静[1] 李旭[1] 向春蓉 刘露[1] 冯士令[1] 丁春邦[1] 

机构地区：[1]四川农业大学生命科学学院,雅安625014

出　　处：《中国粮油学报》2017年第1期40-46,共7页Journal of the Chinese Cereals and Oils Association

基　　金：四川省科技厅科技支撑计划(2013NZ0047)

摘　　要：采用碱溶酸沉法提取油茶籽粕中的蛋白质,运用正交试验优化提取的最佳条件,并分析油茶籽粕蛋白功能特性及其木瓜蛋白酶水解物的抗氧化活性。结果表明,在pH 10、料液比1∶30(m/V)、提取时间3h、提取温度50℃的最佳条件下,油茶籽粕蛋白的得率为4.99%。油茶籽粕蛋白等电点在pH 5左右。乳化能力、乳化稳定性和起泡能力随p H增加呈先降后升的趋势,与蛋白溶解度密切相关。木瓜蛋白酶能有效提高油茶籽粕蛋白溶解性,其蛋白水解物对DPPH·自由基和羟基自由基均具有很好的清除能力(清除率>85%),对铜离子的螯合能力大于对铁离子的螯合能力。The extraction of protein from Camellia oleifera seed - cake by alkali - soluble acid precipitation was used in order to optimize extraction conditions of C. oleifera seed - cake protein （SCP） by orthogonal experimental de- sign. Meanwhile, the functional properties of SCP and antioxidant activity of its hydrolysate prepared by papain were evaluated. Results showed that the optimum extraction conditions were pH 10, material - liquid ratio 1 ： 30 （ m/V）, temperature 50 ℃ and time 3 h, based on which SCP yield was 4.99%. SCP isoelectric point was at around pH 5. As pH increased, emulsifying capacity and stability and foaming capacity of SCP presented an initial drop and subse- quent rise, positively correlating with protein solubility. Papain treatment improved the protein solubility effectively. Papain- treated hydrolysate possessed excellent DPPH and hydroxyl radical scavenging activity both with above 85%, and copper chelating capacity was stronger than iron chelating capacity.

关 键 词：油茶籽粕蛋白 蛋白水解物水解度功能特性抗氧化活性 

分 类 号：TQ936.2[化学工程]