提取方法对银杏蛋白功能特性及抗氧化活性的影响  

Effects of Extraction Methods on Functional Properties and Antioxidant Activity of Ginkgo biloba Proteins

作　　者：李诗颖 陈琳 糜心怡 梁一凡 李闯 郑义[1,2] LI Shiying;CHEN Lin;MI Xinyi;LIANG Yifan;LI Chuang;ZHENG Yi(School of Food and Biological Engineering,Xuzhou University of Technology,Xuzhou 221018,China;Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe,Xuzhou 221018,China)

机构地区：[1]徐州工程学院食品与生物工程学院,江苏徐州221018 [2]江苏省食品资源开发与质量安全重点建设实验室,江苏徐州221018

出　　处：《食品工业科技》2021年第20期37-43,共7页Science and Technology of Food Industry

基　　金：徐州市科技项目重点研发计划(KC19122)。

摘　　要：研究水提酸沉法(water extraction and acid precipitation,WEAP)、碱提酸沉法(alkali extraction and acid precipitation,AEAP)和超声辅助碱提酸沉法(ultrasound-assisted alkali extraction and acid precipitation,UA-AEAP)三种方法对银杏蛋白功能特性和抗氧化活性的影响。以溶解度、起泡性、起泡稳定性、乳化性和乳化稳定性为指标,考察不同提取方法对银杏蛋白功能特性的影响;以亚铁离子螯合能力、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力和羟基自由基清除能力为指标,评价不同提取方法对银杏蛋白抗氧化活性的影响。结果表明,不同提取方法对银杏蛋白得率和溶解度的影响较大,其中UA-AEAP蛋白得率最高,达11.36%±0.10%;在pH2~12范围内,UA-AEAP银杏蛋白的溶解度最高;提取方法显著影响了银杏蛋白的起泡性、泡沫稳定性和乳化性等功能特性(P<0.05),UA-AEAP蛋白的起泡性、泡沫稳定性和乳化性均优于AEAP和WEAP蛋白,而对乳化稳定性无显著性影响(P>0.05);提取方法还影响了银杏蛋白的抗氧化活性,银杏蛋白的螯合亚铁离子能力、清除DPPH自由基能力和清除羟基自由基能力的顺序均为:UA-AEAP>WEAP>AEAP。UA-AEAP蛋白得率高、抗氧化能力和功能特性优于另外两种方法,适用于银杏蛋白的制备。This paper investigated the effects of water extraction and acid precipitation(WEAP),alkali extraction and acid precipitation(AEAP),and ultrasound-assisted alkali extraction and acid precipitation(UA-AEAP)on the functional properties and antioxidant activity of Ginkgo biloba proteins(GBPs).The functional properties of GBPs were evaluated through solubility,foaming capacity,foam stability,emulsifying capacity and emulsion stability.The DPPH radical scavenging ability,hydroxyl radical scavenging ability and chelated iron assays were employed to assess the effects of extraction methods on antioxidant activity of GBPs.The results showed that the yield and solubility of GBPs were significantly affected by the extraction methods.The UA-AEAP had the highest yield(11.36%±0.10%),and highest solubility in the pH range from 2 to 12.Foaming,foam stability and emulsification of GBPs were significantly influenced by the extraction methods(P<0.05),while the emulsion stability was not notably related to the extraction methods(P>0.05).The foaming,foam stability and emulsification of GBPs prepared by UA-AEAP were better than those of AEAP and WEAP.Moreover,the order of the chelating ferrous ionsability,scavenging 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical ability and scavenging hydroxyl radical ability were UA-AEAP>WEAP>AEAP.UA-AEAP was appropriate for the preparation of GBPs due to its higher yield,stronger antioxidant capacity and better functional properties.

关 键 词：银杏蛋白 功能特性 抗氧化活性 超声辅助碱提酸沉法 

分 类 号：TS201.2[轻工技术与工程—食品科学]