菜籽蛋白的弱酸高盐法提取工艺优化及品质分析  

Optimization of extraction process and quality analysis of rapeseed protein with weak acid and high salt method

作　　者：方雪莲 冯子盛 何静仁[1,3,4] 杨尚华 张瑞 FANG Xueian;FENG Zisheng;HE Jingren;YANG Shanghua;ZHANG Rui(School of Modern Industry for Selenium Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan 430023,China;Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products,National R&D Center for Se-rich Agricultural Products Processing,Wuhan 430023,China;Hubei Chufu Oil Co.,Ltd.,Xiantao 433005,Hubei,China)

机构地区：[1]武汉轻工大学硒科学与工程现代产业学院,武汉430023 [2]武汉轻工大学食品科学与工程学院,武汉430023 [3]湖北省农产品加工与转化重点实验室,武汉430023 [4]国家富硒农产品加工技术研发专业中心,湖北省绿色富硒农产品精深加工工程技术研究中心,武汉430023 [5]湖北楚福油脂股份有限公司,湖北仙桃433005

出　　处：《中国油脂》2024年第5期54-59,共6页China Oils and Fats

基　　金：湖北省自然科学基金(2022CFB869);2023年湖北省揭榜制粮食科技项目(2023HBLSKJ008)。

摘　　要：旨在揭示弱酸高盐法提取菜籽蛋白的潜力,以脱脂低温压榨菜籽饼为原料,MgCl2溶液为提取液,采用弱酸高盐法提取菜籽蛋白,采用单因素实验研究提取温度、提取pH、提取时间、提取液浓度及料液比对菜籽蛋白提取率的影响,采用正交实验进行菜籽蛋白的弱酸高盐法提取工艺优化,并比较弱酸高盐法菜籽蛋白与碱提酸沉法菜籽蛋白在抗营养因子(植酸、硫苷和单宁)含量与感官特性(气味、色泽)上的差异。结果表明:弱酸高盐法提取菜籽蛋白的最佳工艺条件为提取温度50℃、提取pH 6.5、提取时间150 min、提取液浓度150 mmol/L、料液比1∶30,在最佳工艺条件下菜籽蛋白提取率为(48.00±1.12)%,纯度为(73.99±2.87)%;弱酸高盐法菜籽蛋白的单宁含量为(0.90±0.06)%,植酸含量为(0.04±0.01)%,未检测出硫苷,色泽为浅黄色,各指标明显优于碱提酸沉法菜籽蛋白。弱酸高盐法作为一种温和的工艺在菜籽蛋白提取方面具有较好的开发潜力和应用前景。To reveal the potential of extracting rapeseed protein by weak acid and high salt method,with defatted low-temperature pressed rapeseed cake as raw material,MgCl2 solution as extracant,the protein was extracted by weak acid and high salt method.The effects of extraction temperature,extraction pH,extraction time,extractant concentration and material-liquid ratio on rapeseed protein extraction rate were studied by single factor experiment,and then orthogonal experiment was conducted to optimize the extraction conditions.The differences of anti-nutritional factors(phytic acid,glucosinolate and tannin)content and sensory characteristics(smell and color)between rapeseed protein extracted by weak acid and high salt method and alkali extraction and acid precipitation method were further studied.The results showed that the optimal conditions for extracting rapeseed protein with weak acid and high salt method were as follows:extraction temperature 50℃,extraction pH 6.5,extraction time 150 min,MgCl2 solution concentration 150 mmol/L,and material-liquid ratio 1∶30.Under the optimal conditions,the extraction rate of rapeseed protein was(48.00±1.12)%,and the purity was(73.99±2.87)%.The tannin and phytic acid contents of rapeseed protein obtained by this method were(0.90±0.06)%and(0.04±0.01)%,respectively,no glucosinolate was detected,and the color was light yellow.Each index was obviously better than that of rapeseed protein prepared by alkali extraction and acid precipitation method.Weak acid and high salt method,as a mild process,has good development potential and application prospect in rapeseed protein extraction.

关 键 词：菜籽蛋白 弱酸高盐提取 感官特性 抗营养因子 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ932[轻工技术与工程—食品科学与工程]