冷榨菜籽蛋白的碱性电解水提取工艺及其结构性能表征  

Alkaline electrolyzed water extraction of rapeseed protein from cold rapeseed meal,and its structural characteristics functional properties

作　　者：杨万富 黄桃翠[2] 刘和平 张祖清 Waleed A.S.Aldamarany 高羽歌 钟耕[1] Yang Wanfu;Huang Taocui;Liu Heping;Zhang Zuqing;Waleed A.S.Aldamarany;Gao Yuge;Zhong Geng(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Academy of Agricultural Sciences,Chongqing 400060,China;Everwin Cereals&Oils CO.,LTD,Chongqing 401121,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市农业科学院水稻研究所,重庆400060 [3]重庆市凯欣粮油有限公司,重庆401121

出　　处：《农业工程学报》2021年第23期288-295,共8页Transactions of the Chinese Society of Agricultural Engineering

基　　金：重庆市发展与改革委员会优质粮食工程项目(1812001721);重庆市现代山地特色高效农业产业技术体系(创新团队2021【4】号);国家大学生创新创业训练计划项目(202110635096)。

摘　　要：为探寻一种油料蛋白提取方法,该研究以双低冷榨菜籽饼为原料,碱性电解水为溶剂,通过单因素与响应面试验确定了碱性电解水提取冷榨菜籽饼分离蛋白(Alkaline electrolyzed water extracted Rapeseed Protein,ARP)的优化条件,并与相同条件下碱溶酸沉法提取菜籽分离蛋白(Ultrapure water extracted Rapeseed Protein,URP)的结果进行对比。结果表明:提取工艺各环节因素对菜籽蛋白提取率影响的主次顺序分别为:碱性电解水pH值、温度、料液比、时间;提取优化工艺条件为温度45℃、碱性电解水pH值11.5、料液比1:10 g/mL和提取时间60 min,蛋白质提取率为59.34%。与相同条件下碱溶酸沉法相比,碱性电解水提取的菜籽分离蛋白游离巯基和二硫键含量高、表面疏水性强、粒径小、ζ电位绝对值大,同时其提取率、溶解性、持油性、乳化性和起泡性均显著得到改善(P<0.05);此外,ARP内源荧光光谱强度更高,二级结构更有序。由此可知,该研究结果为碱性电解水提取冷榨菜籽饼蛋白提供参考,不仅提高了提取率,而且最大程度地减少了对菜籽蛋白结构和功能特性的破坏。A rapeseed has been the second largest oil crop in the world,especially in Canada and China.The main by-products after oil extraction,rapeseed meals have been normally used for animal feed or agricultural fertilizer.However,a low economic benefit has resulted from rapeseed meals with plenty of proteins.Among them,the protein from the rapeseed cold-pressed cake can be used to develop high value-added products,due to the light color and low degree of denaturation.The rapeseed protein also showed better nutrition for the body health of humans,due to the nutritionally balanced amino acid composition and high S-containing amino acid.Conventionally,the alkali-solution and acid-isolation extraction are widely used for protein extraction,where a strong alkali or acid can be selected to adjust the pH,but the water quality can deteriorate.Fortunately,the alkaline electrolyzed water(a by-product of acid electrolyzed water)has been served as an excellent solvent,because of the high reducing power,small molecule cluster structure,low surface tension,and strong permeability.Moreover,it is easy to gradually return to the normal water after use.In this present study,an electrolyzed water extraction of protein was optimized for the cold-pressed cake of double-low rapeseed in a highly efficient and environmentally friendly way.A one-factor Box-Behnken test was also designed to measure the extraction rate,structural and functional properties of rapeseed protein,further to compare with the conventional alkali dissolution and acid precipitation.The results showed that there was the most influential of pH values on the extraction rate,followed by the extraction temperature,solid-to-liquid ratio,and extraction time.An optimal combination of parameters was also achieved,where the extraction temperature was 45,the pH℃value of alkaline electrolyzed water was 11.5,the solid-to-liquid ratio was 1:10(g/mL),the extraction time was 60min,and the extraction rate of rapeseed protein was 59.34%.An excellent extraction performance of alkaline el

关 键 词：蛋白 结构 功能 冷榨双低菜籽饼 碱性电解水 提取率 优化 

分 类 号：TS2229[轻工技术与工程—粮食、油脂及植物蛋白工程]