提取方法对青叶苎麻叶蛋白功能特性的影响  

Effect of extraction method on the functional characteristics of leaf protein from green leaves ramie

作　　者：职士淇 王满生[2,3] 叶凤凌 陈龙 张晓婷[1] 邱浩楠 何强 熊夏宇[4] 董怡 ZHI Shi-qi;WANG Man-sheng;YE Feng-ling;CHEN Long;ZHANG Xiao-ting;QIU Hao-nan;HE Qiang;XIONG Xia-yu;DONG Yi(College of Biomass Science and Engineering,Sichuan University,Chengdu,Sichuan 610065,China;Institute of Bast Fiber Crops,Chinese Academy of Agricultural Sciences,Changsha,Hunan 410205,China;Key Laboratory of Biological and Processing for Bast Fiber Crops,MOA,Changsha,Hunan 410205,China;Zhongshan No.1 Vocational School,Zhongshan,Guangdong 528478,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]中国农业科学院麻类研究所,湖南长沙410205 [3]农业部麻类生物学与加工重点实验室,湖南长沙410205 [4]中山市第一职业技术学校,广东中山528478

出　　处：《食品与机械》2020年第11期154-157,216,共5页Food and Machinery

基　　金：四川大学专职科研博士后科研启动项目(编号:20826041D4060);湖南省自然科学基金(编号:2020JJ5640);中央级公益性科研院所基本科研业务费专项(编号:1610242020004)

摘　　要：分别采用超声波辅助碱溶液、盐溶液和水3种溶剂提取青叶苎麻叶蛋白质,并分析其浓度、氮溶解指数、起泡性、起泡稳定性、乳化性和乳化稳定性。结果表明,超声波辅助盐溶液提取的蛋白质浓度(10.73mg/mL)和氮溶解指数(61.95%)最高,且该方法提取的蛋白质的起泡性(26.34%)及泡沫稳定性(24.49%)显著优于其他两种溶剂方法;超声波辅助水提取的蛋白质乳化性(11.17m^2/g)最佳,而超声波辅助碱溶液提取的蛋白质的乳化稳定性最佳(231.92)。In this paper,3 kinds of methods such as ultrasonic assisted alkali solution extraction,salt solution extraction and water extraction,were used to extract the green leaf ramie protein,and the protein was also analyzed on the protein concentration,nitrogen solubility index,foaming property,foaming stability,emulsifying property and emulsifying stability.Results:The protein extracted with ultrasonic assisted salt solution exhibited the highest protein concentration(10.73 mg/mL)and nitrogen dissolution index(61.95%).Additionally,the foaming property(26.34%)and foam stability(24.49%)of the protein extracted by this method were significantly better than the other two extraction methods.The protein extracted with ultrasonic assisted water had the best emulsification(11.17 m^2/g),while the protein extracted with ultrasonic assisted alkali solution had the best emulsification stability(231.92).

关 键 词：青叶苎麻 蛋白质 乳化性 起泡性 

分 类 号：TS201.21[轻工技术与工程—食品科学]