牡丹籽蛋白的提取工艺优化及理化性质分析  

Study on Preparation Technology and Physical and Chemical Properties of Peony Seed Protein

作　　者：王崇队 马敏 张明[1] 王丽 吴茂玉[1] 和法涛[1] 张俊宇 马超[1] WANG Chongdui;MA Min;ZHANG Ming;WANG Li;WU Maoyu;HE Fatao;ZHANG Junyu;MA Chao(Jinan Fruit Research Institute,China Supply and Marketing Cooperatives,Jinan 250014,China;Heze Zhongguoyan Modern Agricultural Research Institute Co.,Ltd.,Heze 274000,China;LongchiMudan Industrial Co.,Ltd.,Heze 274000,China)

机构地区：[1]中华全国供销合作总社济南果品研究院,山东济南250014 [2]菏泽中果研现代农业研究院股份有限公司,山东菏泽274000 [3]龙池牡丹实业有限公司,山东菏泽274000

出　　处：《中国果菜》2023年第3期24-30,共7页China Fruit & Vegetable

基　　金：山东省农业科技资金(园区农业提升工程)项目(2019YQ011);泰山产业领军人才工程高效生态农业创新类(LJNY202105)。

摘　　要：牡丹籽粕含有丰富的粗蛋白,可将其作为提取植物蛋白的资源加以综合利用。本文以牡丹籽粕为原料,经浸提低温溶剂脱脂后,采用碱溶酸沉法提取其中的蛋白质,在单因素试验的基础上,采用正交试验优化,并对牡丹籽粕蛋白的一些理化性质进行评价。结果表明,牡丹籽蛋白的最佳提取工艺条件为料液比1∶20(g/mL)、酸沉pH 9、碱提时间70 min,碱提温度50℃,在此条件下蛋白质提取率为90.79%,牡丹籽蛋白的乳化稳定性为82.96%,较大豆分离蛋白提高4.36%;起泡稳定性为75.57%,较大豆分离蛋白提高3.53%。Peony seed meal is rich in crude protein,which can be used as a resource for extracting plant protein for comprehensive utilization.The peony seed dreg was used as raw material,and after being leached and degreasing with low temperature solvent,the protein of peony seed was extracted by alkali-soluble acid precipitation method.On the basis of single factor experiment,orthogonal experiment was used to optimize and evaluate some functional properties of peony seed meal protein.The results showed that the optimal extraction process conditions for peony seed protein were:solid-liquid ratio of 1∶20(g/mL),pH of alkali solution was at 9,extraction time of 70 min,alkali extraction temperature at 50℃,and the protein extraction rate was 90.79%under the optimal process conditions.Under these conditions, the emulsifying stability of peony seed protein was 82.96%, which was 4.36% higher than that of soybean protein isolate. The foaming stability was 75.57%, which was 3.53% higher than that of soybean separation protein.

关 键 词：牡丹籽粕 蛋白质 碱提酸沉法 工艺优化 理化性质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]