核桃蛋白的组成分析及分离提取工艺的优化  

The Composition Analyses of Walnut Protein and Optimization of Extraction Process

作　　者：毛晓英[1] 朱新荣[1] 万银松[1] 田洪磊[1] 詹萍[1] 王丹丹 Mao Xiaoying;Zhu Xinrong;Wan Yinsong;Tian Honglei;Zhan Ping;Wang Dandan(Food College of Shihezi University, Shihezi 832000, Xinjiang)

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《中国食品学报》2019年第3期195-205,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(地区科学基金)(31560433)

摘　　要：为了有效利用核桃蛋白这一植物蛋白资源,获得高纯度蛋白的制备方法,对核桃蛋白的组成进行分析,在此基础上对核桃蛋白的提取工艺进行优化。结果表明,新疆薄皮核桃仁蛋白质含量高达17.66%,蛋白质含量高于我国其它地区的核桃及美国核桃。不同溶剂中核桃蛋白溶解度表明,0.1 mol/L NaOH溶液溶解蛋白量最高,溶解蛋白质可达45.89 mg/100 mg脱脂粉;70%乙醇溶液溶解蛋白量最低,溶解蛋白质仅为3.23 mg/100 mg脱脂粉。核桃蛋白组成为谷蛋白、清蛋白、球蛋白、醇溶蛋白。4种核桃蛋白质组分——清蛋白、醇溶蛋白、谷蛋白、球蛋白的含量分别是7.54%,4.73%,72.06%,15.67%。由此对碱溶条件提取蛋白的工艺进行优化,结果表明,各因素中,提取pH对核桃蛋白提取率影响最大。固定提取pH 11,核桃蛋白提取率的影响因素排序为液料比>提取时间>提取温度。采用响应面法优化得到核桃蛋白最佳提取条件:pH 11,液料比26.03∶1,提取温度53.07℃,提取时间1.5 h。此条件下,蛋白质提取率为82.68%。碱溶蛋白的酸沉点为pH 4.5。按照上述工艺制备核桃分离蛋白纯度为90.5%,比其它工艺制备的核桃蛋白纯度高。In order to make effective use of plant proteins in this resource and to determine the preparation method of high purity protein products, the research on protein composition and optimization of the extraction technology for walnut protein were conducted in this article. Results showed that protein content of Xinjiang thin-skinned walnut kernel was 17.66%, higher than in other regions of walnut and walnut in the United States. Walnut protein solubility in different solvents results showed that soluble protein was the highest in 0.1 mol/L NaOH solution, which can be up to 45.89 mg/100 mg powder. And soluble protein was the lowest in 70% ethanol solution, which only to 3.23 mg/100 mg powder.Walnut protein fractions are albumin, prolamin, glutelin and globulin with content of 7.54%, 4.73%, 72.06%, 15.67%,respectively. The condition of alkali soluble protein extraction process was optimized. Among the variety of factors, the extraction rate was influenced effectively on extraction pH. Fixed extract pH 11, the factors affecting the extraction yield of walnut protein was solid-liquid ratio > extraction time > extraction temperature. Optimum extraction conditions results by Response Surface Method for walnut protein was: solid-liquid ratio was 1 ∶ 26(w/v);extraction temperature was 53 ℃;extraction time was 1.5 h;extraction rate was 82.68%. It was determined that the isoelectric point of alkali-soluble protein of walnut protein was pH 4.5. The purity of walnut protein isolates prepared by above preparation technology was 90.50%, which was higher than walnut protein products produced by other techniques.

关 键 词：核桃蛋白 组成 分离提取 工艺优化 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]