油牡丹籽粕蛋白质提取工艺优化及其抗氧化活性研究  

Optimization of protein extraction process of oil peony seed meal and its antioxidant activity

作　　者：贾润红[1] JIA Runhong(Elementary Education College,Lianyungang Normal College,Lianyungang 222006)

机构地区：[1]连云港师范高等专科学校初等教育学院,连云港222006

出　　处：《中国食品添加剂》2023年第12期42-50,共9页China Food Additives

基　　金：国家自然科学基金重点课题(No.21232004);连云港市“521”高层次人才培养工程资助项目;2020年度连云港师范高等专科学校高级别科研培育课题。

摘　　要：以经超临界CO_(2)萃取提油后的油牡丹籽粕为原料,研究油牡丹籽粕蛋白质提取工艺、氨基酸组成和抗氧化活性。通过Osborne分级法分离出四种蛋白质,并对清蛋白、醇溶蛋白、谷蛋白及球蛋白提取工艺进行初步优化,采用响应面法分析油牡丹籽粕主要蛋白质清蛋白最佳提取条件,分析四种蛋白质的氨基酸组成。在此基础上,通过DPPH及ABTS自由基清除率评价四种蛋白的抗氧化效果。研究结果表明:油牡丹籽粕清蛋白、球蛋白、醇溶蛋白、谷蛋白的最佳提取条件为粉碎度100目,提取温度依次为45、40、50、30℃,提取时间依次为86、100、100、60 min,清蛋白提取率为47.02%。此外,四种蛋白质均为完全蛋白质具有较强的DPPH自由基清除能力及ABTS自由基清除率能力。油牡丹籽粕蛋白是优质蛋白质资源,本研究为油牡丹籽粕综合利用奠定理论基础。To study the protein extraction process,amino acid composition and antioxidant activity of oil peony seed meal,oil peony seed meal extracted by supercritical CO_(2) extraction was used as raw materials.Four proteins were separated by Osborne grading method,and the extraction process of albumin,gliadin,glutelin and globulin was preliminarily optimized.Response surface methodology was used to analyze the optimal extraction conditions of albumin from the main proteins of oil peony seed meal,and the amino acid composition of the four proteins was analyzed.Based on this,the antioxidant effect of the four proteins was evaluated by DPPH and ABTS free radical scavenging rate.The optimal extraction condition for oil peony seed meal proteins was 100 mesh,the extraction temperatures of albumin,globulin,gliadin and gluten were 45,40,50,30℃respectively,the extraction times of them were 86,100,100,60 min respectively,and the albumin protein extraction rate was 47.02%.In addition,the four kinds of proteins were all complete proteins and had effects on DPPH and ABTS free radical scavenging ability.Oil peony seed meal protein is a high-quality protein resource.This study lays a theoretical foundation for the comprehensive utilization of oil peony seed meal.

关 键 词：油牡丹籽粕 Osborne分级法 清蛋白 球蛋白 醇溶蛋白 谷蛋白 抗氧化活性 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS209[轻工技术与工程—食品科学与工程]