微波辅助碱溶酸沉法提取芡实蛋白的工艺优化及其抗氧化性  

Optimization on microwave-assisted alkali-solution and acid-isolation extraction of protein from Euryale ferox and its antioxidant activity

作　　者：李湘利[1] 刘静 梁宝东[1] 赵敏[1] 祝海婵 

机构地区：[1]济宁学院生命科学与工程系,山东曲阜273155

出　　处：《食品工业科技》2017年第24期206-211,共6页Science and Technology of Food Industry

基　　金：山东省高等学校科技计划项目(J13LE71)

摘　　要：以芡实为试材,采用微波辅助碱溶酸沉法提取芡实蛋白,以蛋白提取率为指标,研究不同pH、温度、微波功率、微波时间对芡实蛋白提取率的影响,采用L_9(3~4)正交实验对芡实蛋白的提取条件进行优化,并测定芡实蛋白对DPPH·、ABTS^+·、·OH、O_2^-·四种自由基的清除能力。结果表明,芡实蛋白等电点为4.0,影响芡实蛋白提取率的因素主次顺序为pH>微波功率>微波时间>温度;芡实蛋白最佳提取条件为pH11.5,温度40℃,微波时间10 min,微波功率400 W;此条件下,芡实蛋白提取率可达61.45%,其蛋白质含量为81.5%;芡实蛋白对DPPH·、ABTS^+·、·OH、O_2^-·有较强的清除作用,其IC_(50)分别为0.985、0.313、0.872、0.926 mg/mL,但均低于V_C的清除效果。The microwave-assisted alkali-solution and acid-isolation extraction of protein from Euryale ferox was studied using the extraction rate of protein as the index.The influence factors such as pH, temperature, microwave power and microwave time were optimized through the single factor and L9 （34 ） orthogonal test.The antioxidant activity in vitro of protein was evaluated by DPPH., ABTS＋, ＋OH, 02-＋ radical scavenging capability assay. The result showed that the isoelectric point of protein in Euryale ferox was 4.0 and the extraction efficiency was affected in decreasing order by pH, microwave power, microwave time and temperature. The optimum extraction conditions for these four parameters were pill1.5,400 W, 10 rain, and 40℃ respectively.The maximum extraction yield of protein from Euryale ferox could up to 61.45% and the content of protein was 81.5% under the optimized conditions.The proteins had certain scavenging ability on DPPH. ,ABTS ＋ ,. OH, O2- free radical with ICs0 of 0.985,0.313,0.872,0.926 mg/mL,but less than Vc＇s ability to remove them.

关 键 词：芡实 蛋白 碱溶酸沉 微波提取 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]