酶法提取竹虫蛋白的工艺优化及其性质  

Enzymatic Extraction Process Optimization and Properties of Omphisa fuscidentalis Protein

作　　者：匡小丽 赵一凡 刘炯娜 范方宇[1] KUANG Xiaoli;ZHAO Yifan;LIU Jiongna;FAN Fangyu(Key Laboratory of National Forestry and Grassland Administration on Biodiversity Conservation in Southwest China,College of Biological Science and Food Engineering,Southwest Forestry University,Kunming 650224,Yunnan,China)

机构地区：[1]西南林业大学生物与食品工程学院西南地区生物多样性保育国家林业和草原局重点实验室,云南昆明650224

出　　处：《食品研究与开发》2024年第11期161-169,共9页Food Research and Development

基　　金：2022年云南省大学生创新创业训练计划项目(S20221067006);云南省“兴滇英才支持计划”青年人才专项资助(YNWR-QNBJ-2018-046)。

摘　　要：为提高竹虫利用率,以竹虫为原料,考察不同酶、pH值、提取温度、提取时间、液料比、加酶量对竹虫蛋白提取率的影响,通过响应面试验优化提取工艺,并测定竹虫蛋白的功能特性。结果表明:采用胃蛋白酶酶解,pH2.0、提取温度40℃、提取时间2.0 h、液料比12.5∶1(mL/g)、加酶量1.0%时提取工艺最佳,此时竹虫蛋白提取率为21.00%。竹虫蛋白对DPPH·、ABTS^(+)·清除率的IC_(50)分别为0.43 mg/mL和0.66 mg/mL,其起泡性、乳化性和乳化稳定性良好。Protein was extracted from Omphisa fuscidentalis to improve the utilization of this insect.The effects of different enzymes,pH,extraction temperature,extraction time,liquid-to-solid ratio,and enzyme dosage on the extraction rate of O.fuscidentalis protein were studied.The extraction process was optimized by response surface methodology and the properties of O.fuscidentalis protein were determined.The results showed that the optimal extraction conditions were extraction with the liquid-to-solid ratio of 12.5∶1(mL/g)and 1.0%pepsin at pH2.0 and 40℃for 2.0 h.The extraction rate of O.fuscidentalis protein was 21.00%.The half maximal in-hibitory concentrations(IC_(50))of O.fuscidentalis protein for scavenging DPPH·and ABTS^(+)·were 0.43 mg/mL and 0.66 mg/mL,respectively.The extracted O.fuscidentalis protein demonstrated prominent foamability,emulsibility,and emulsifying stability.

关 键 词：酶法 竹虫蛋白 提取率 抗氧化 性质 

分 类 号：TS2[轻工技术与工程—食品科学与工程]