罗汉果籽蛋白的提取及功能特性研究  

Extraction and functional properties of Momordica grosvenori seed protein

作　　者：刘畅 张东艳 邓珍菊 刘本国[1] 张浩[1] LIU Chang;ZHANG Dongyan;DENG Zhenju;LIU Benguo;ZHANG Hao(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《河南工业大学学报（自然科学版）》2022年第2期93-102,共10页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省科技攻关项目(212102110017)。

摘　　要：罗汉果是广西特色药食同源植物之一,具有多种生物活性。在加工过程中,罗汉果籽作为罗汉果的加工下脚料,虽富含蛋白质,但没有得到及时处理,造成了环境污染,极大程度制约了罗汉果的深入开发。以脱脂罗汉果籽为原料,采用碱溶酸沉法提取蛋白,通过单因素试验考察了提取时间、提取温度、pH值、液固比对蛋白提取率的影响,在此基础上利用响应面法优化了提取工艺,并对罗汉果籽蛋白的功能特性进行了测定。研究结果表明:罗汉果籽蛋白的最适提取条件为提取时间2 h、提取温度37℃、pH 10.0、液固比17.5(mL/g),在此条件下蛋白提取率为63.33%;所得罗汉果籽蛋白的乳化性和发泡性优于大豆分离蛋白,而其溶解性和持水性稍逊,二者的凝胶特性接近。罗汉果籽蛋白是一种优质的植物蛋白,可用于食品工业。Momordica grosvenori is a characteristic medicinal plant resource in Guangxi Zhuang Autonomous Region,and it is also one of the first batch of approved medicinal and edible plants by the Chinese government,which possesses a variety of biological activities.Its seed is the byproduct of Momordica grosvenori processing,which is rich in protein.However,during the processing,these seeds have not been treated immediately,leading to environmental pollution and greatly restricting the in-depth development of Momordica grosvenori.The utilization of these Momordica grosvenori seeds needs to be carried out urgently.In this study,the protein in defatted Momordica grosvenori seed(MSP) was prepared by the alkali-solution and acid-precipitation method.It was found that the solubility of MSP was the lowest at the pH value of 4.5,which was also the optimum pH value for precipitating protein.The effect of extraction time(0.5-2.5 h),extraction temperature(25-45 ℃),pH value(8.0-10.0) and liquid-to-solid ratio(10-20) on protein yield was investigated by single factor experiment methodology.Then,according to the variation range of single factor experiment,the response surface experiment was carried out with a total of 30 test points(including eight center points),so as to optimize the extraction process conditions.The obtained model was significant(F=131.99,P<0.000 1) and could be used for experimental prediction,which well demonstrated the synergistic effect between various factors.Within the range of experimental factors,the optimal extraction conditions were determined as following:extraction time 2 h,extraction temperature 37 ℃,pH value 10.0 and liquid-to-solid ratio 17.5.Under the above conditions,the practical protein yield was 63.33%,close to the predicted yield.In order to further demonstrate the physicochemical properties of MSP,we systematically evaluated its functional properties.It was found that the emulsifying ability and stability of MSP were superior to those of soybean protein isolate(SPI).The foaming capacity of

关 键 词：罗汉果籽 蛋白质 提取 工艺优化 功能特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]