羊栖菜蛋白质提取及功能性研究  

Extraction and functional properties of Hizikia fusiformis protein

作　　者：庞庭才[1,2] 胡上英[3] 范和良[2] 黄海[2] 林丽丹 

机构地区：[1]钦州学院广西北部湾海洋生物多样性养护重点实验室,广西钦州535000 [2]钦州学院广西高校北部湾特色海产品资源开发与高值化利用重点实验室,广西钦州535000 [3]钦州学院机械与船舶海洋工程学院,广西钦州535000

出　　处：《中国酿造》2017年第9期148-152,共5页China Brewing

基　　金：广西自然科学基金(2016GXNSFAA380067);广西北部湾海洋生物多样性养护重点实验室(钦州学院)基金资助(2015ZC02);广西高校北部湾特色海产品资源开发与高值化利用重点实验室(钦州学院)基金资助(2016ZB08)

摘　　要：以羊栖菜为原料,考察提取工艺对其蛋白质得率的影响,并研究羊栖菜蛋白质的功能特性。通过单因素试验考察了液料比、碱质量分数、浸提温度和浸提时间等4个因素,根据Box-Benhnken试验设计和响应面分析法确定羊栖菜蛋白提取的最佳工艺条件。结果表明,羊栖菜蛋白的最佳提取条件为液料比21∶1(m L∶g),碱质量分数2.5%,浸提温度57℃,浸提时间5 h。在此最佳工艺条件下,蛋白质得率为28.95%。羊栖菜蛋白的起泡性高达76.7%,优于大豆分离蛋白,而吸水性、吸油性、乳化能力、乳化稳定性、泡沫稳定性均不如大豆分离蛋白。With Hizikia fusiformis as raw material, the effect of extraction process on protein yield was investigated, and the functional properties of H. fusiformis protein were researched. Four factors （including liquid solid ratio, alkali concentration, extraction temperature and time） were researched by single factor experiments. The optimum extraction process conditions of H, fusiformisprotein were determined by Box-Behnken experiments design and response surface methodology. The results showed that the optimum extraction conditions were liquid solid ratio 21：1 （ml：g）, alkali concentration 2.5%, extraction temperature 57 ~C and time 5 h. Under the optimum conditions, the protein yield was 28.95%. The foaming ability ofH. fusiformis protein was up to 76.7%, which was higher than that of the soybean protein isolate, while the water absorption, oil absorption, emulsifying ability, emulsifying, stability and foamina stability were not as good as that of soybean orotein isolate.

关 键 词：羊栖菜 蛋白质 提取 功能特性 响应面分析法 

分 类 号：R282.71[医药卫生—中药学]