不同提取方式对红花籽粕蛋白提取率及其功能特性的影响  

Effects of Different Extraction Methods on Extraction Yield and Functional Properties of Protein from Safflower Seed Meal

作　　者：吕凯波 吕述权 朱家乐 LYU Kaibo;LYU Shuquan;ZHU Jiale(College of Environmental and Biological Engineering,Wuhan Technology And Business University,Wuhan 430065,China)

机构地区：[1]武汉工商学院环境与生物工程学院,湖北武汉430065

出　　处：《食品科技》2020年第7期249-254,共6页Food Science and Technology

基　　金：2018年度湖北省教育厅科学研究计划指导性项目(B2018306)。

摘　　要：通过盐提、碱提、碱溶酸沉和超声波辅助法得到红花籽粕蛋白,测定提取液中蛋白质提取率、多肽及游离氨基酸含量,比较蛋白的乳化性及乳化稳定性、起泡性及起泡稳定性。实验表明:超声波辅助碱溶酸沉法得到的蛋白提取液中蛋白质含量和提取率为最高,达到51.49 mg/mL和26.53%,蛋白质中多肽含量最高,达到6.56 mg/mL;碱法中游离氨基酸含量最高,达到2.14 mg/mL;不同提取方式对红花籽粕蛋白功能特性有影响;红花籽粕蛋白乳化性和乳化稳定性与大豆蛋白类似,当pH>7.5时趋于稳定上升,均大于20%,且盐溶法蛋白乳化性最好,超声波辅助法最差;当pH<5时红花籽粕蛋白起泡性和起泡稳定性优于大豆蛋白,均超过30%。The protein of safflower seed meal was obtained by salt extraction,alkali extraction,alkali dissolution and acid precipitation and ultrasonic assisted method.The protein extraction rate,peptide and free amino acid content in the extract were determined.The results showed that the protein content and extraction rate in the protein extraction solution of the ultrasonic assisted alkaline solution and acid precipitation method were the highest,reaching 51.49 mg/mL and 26.53%,and the peptide content in the protein was the highest,reaching 6.56 mg/mL.The content of free amino acid in alkaline method was the highest,reached to 2.14 mg/mL.Different extraction methods had effect on the functional characteristics of protein from safflower seed meal.The emulsification and emulsification stability of safflower seed meal protein were similar to that of soybean protein.When the pH value of>was 7.5,it tended to increase steadily,both greater than 20%.Moreover,the emulsification of salt-soluble protein was the best,and the ultrasound-assisted method was the worst.When pH<5,the foaming property and stability of safflower seed meal protein were higher than that of soybean protein,both of which were more than 30%.

关 键 词：红花籽粕 提取方法 提取率 功能特性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]