黑木耳蛋白提取工艺优化及其功能特性研究  

Optimization of Extraction Process of Auricularia auricula Protein and Its Functional Properties

作　　者：安兆祥 蔡志鹏[1] 黄占旺[1] 沈勇根[1] 徐弦 程宏桢 李晓明 刘馥源 AN Zhaoxiang;CAI Zhipeng;HUANG Zhanwang;SHEN Yonggen;XU Xian;CHENG Hongzhen;LI Xiaoming;LIU Fuyuan(Laboratory of Agro-processing and Safety Control Engineering,Jiangxi Development and Reform Commission,College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China)

机构地区：[1]江西农业大学食品科学与工程学院,江西省发展与改革委员会农产品加工与安全控制工程实验室,江西南昌330045

出　　处：《食品工业科技》2021年第18期157-166,共10页Science and Technology of Food Industry

基　　金：江西主栽食用菌贮藏保鲜及加工技术研究(JXXTCX2018-03-04)。

摘　　要：为了提高黑木耳蛋白提取率,采用超声波-酶法提取黑木耳蛋白并对其在不同pH下的功能特性进行研究。通过单因素实验,结合Plackett-Burman试验设计和Box-Behnken试验设计,确定超声波-酶法提取黑木耳蛋白最适提取工艺,并在不同pH下对所得蛋白功能特性进行测定。结果表明,黑木耳蛋白的最适提取工艺参数为:料液比1:88(g/mL)、超声时间30.5 min、酶解pH8.5、酶解温度65.8℃,在该条件下,蛋白提取率为57.11%±0.12%。pH对黑木耳蛋白功能特性的影响显著。pH3.5时蛋白泡沫稳定性最好,达到74.90%;随pH增大(3.5~9.5),溶解性、起泡性、乳化性、乳化稳定性、持水性和吸油性显著提高(P<0.05),泡沫稳定性显著(P<0.05)下降。本研究结果为黑木耳蛋白的提取利用和综合开发提供理论依据。The aim of this work was to enhance of the protein extraction yield of Auricularia auricula by ultrasonicenzymatic method and its functional properties under different pH were studied.Through single factor experiments,combined with Plackett-Burman experiment design and Box-Behnken experiment design,the optimum extraction process for the ultrasonic-enzymatic method of Auricularia auricula protein was determined,and the functional properties of the protein were measured under different pH.The results showed that the optimum extraction process parameters of Auricularia auricula protein were as follows:Solid-to-liquid ratio 1:88(g/mL),ultrasonic time 30.5 min,enzymolysis pH8.5,enzymolysis temperature 65.8℃,under these conditions,the protein extraction rate was 57.11%±0.12%.The pH had significant effects on the functional properties of Auricularia auricula protein.The protein foam stability was the best at pH3.5,reached 74.90%.With the increasing of pH(3.5~9.5),solubility,foaming,emulsifying,emulsifying stability,water holding capacity and oil absorption increased significantly(P<0.05),and foam stability decreased significantly(P<0.05).The results would provide a theoretical basis for the extraction,utilization and comprehensive development of Auricularia auricular protein.

关 键 词：黑木耳蛋白 超声波 酶解 功能特性 等电点 

分 类 号：TS201.1[轻工技术与工程—食品科学]