汉麻籽分离蛋白提取技术优化及其组成和乳化性表征  

Optimization of Hempseed Protein Isolated Extraction Technology and Characterization of Its Composition and Emulsification

作　　者：孟妍 曾剑华 李美莹 王子玥 杨宏哲 石彦国[1] 朱秀清[1] Meng Yan;Zeng Jianhua;Li Meiying;Wang Ziyue;Yang Hongzhe;Shi Yanguo;Zhu Xiuqing(College of Food Engineering,Harbin University of Commerce,Key Laboratory for Food Science and Engineering of Heilongjiang Province,Key Laboratory for Grain Food and Comprehensive Processing of Heilongjiang Province,Harbin 150076)

机构地区：[1]哈尔滨商业大学食品工程学院黑龙江省普通高等学校食品科学与工程重点实验室黑龙江省谷物食品与谷物综合加工重点实验室,哈尔滨150076

出　　处：《中国食品学报》2021年第5期250-262,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：黑龙江省自然科学基金重点项目(ZD2019C005)。

摘　　要：通过响应面法优化汉麻籽分离蛋白提取工艺,并研究汉麻籽分离蛋白的组成和乳化特性。结果表明,优化的汉麻籽分离蛋白提取最佳工艺参数为:料液比1∶20、提取时间70 min、提取温度44℃、提取pH 8.3、提取2次,蛋白质提取率(39.15±0.28)%,获得的汉麻籽分离蛋白含量为93.54%。SDS-聚丙烯酰胺凝胶电泳结果表明汉麻籽蛋白主要成分为麻仁球蛋白与白蛋白,分子质量在20~50 ku范围内均有分布,在汉麻籽蛋白中分别占76.41%和23.59%。麻仁球蛋白由2个亚基组成,分子质量分别为37 ku和21 ku。汉麻籽蛋白乳化性随着pH值(pH 2~10)升高呈现先降低后升高的趋势;随着温度的升高和加热时间的延长,乳化性先升高后降低。在pH 10、温度55℃、加热时间60 min时,汉麻籽蛋白乳化性及乳化稳定性达到最高,分别为305.53 m^(2)/g和92.04%。光学显微镜观察显示其颗粒分布均匀。本研究为汉麻籽蛋白的乳化性应用提供理论支撑。In this study,the optimal extraction process of hempseed protein isolated(HPI)was obtained by the response surface method.On this basis,the composition and emulsifying properties of the HPI were studied.The results showed that the optimum extraction parameters of HPI was as following:ratio of solid to liquid was 1∶20,duration time was 70 min,duration temperature was 44℃,duration pH was 8.3 and the protein extraction rate was(39.15±0.28)%,with a protein content of 93.54%.Hempseed protein consists mainly of globulin(edestin)and albumin.By SDS-PAGE,The protein subunits of HPI were distributed in the range of 20-50 ku.The globulin and albumin accounts for 76.41%and 23.59%of HPI.Hempseed globulin was composed of acidic subunits and basic subunits with molecular weights of 37 ku and 21 ku,respectively.The solubility and emulsification of HPI were influenced by pH,heated-temperature and duration time.The emulsifying activity tended to decrease and then increase range from pH 2-10.But with the increase of temperature and the extension of heating time,emulsifying activity tended to increase and then decrease.The emulsification was 305.53 m^(2)/g and the emulsification stability reached 92.04%at pH 10,55℃and heated for 60 min.The emulsion of HPI was examined by micrograph which had small particle size and uniform distribution contributing to better emulsifying stability.This study provides theoretical support for the emulsification application of HPI.

关 键 词：汉麻籽分离蛋白 提取率 响应面优化 SDS-聚丙烯酰胺凝胶电泳 乳化性 

分 类 号：TS201.21[轻工技术与工程—食品科学]