循环溶剂法制备南瓜籽分离蛋白及其功能性质探究  

Preparation and Functional Properties of Pumpkin Seed Isolated Protein by Circulating Solvent Extraction

作　　者：刘攀航 张捷 袁景怡 刁山山 宋弋[1,2,3] 赵婧 Liu Panhang;Zhang Jie;Yuan Jingyi;Diao Shanshan;Song Yi;Zhao Jing(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083;China National Engineering Research Center for Fruit&Vegetable Processing,Beijing 100083;Beijing Key Laboratory for Food Non-Thermal Processing,Beijing 100083)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]国家果蔬加工工程技术研究中心,北京100083 [3]食品非热加工北京市重点实验室,北京100083

出　　处：《中国粮油学报》2024年第7期120-129,共10页Journal of the Chinese Cereals and Oils Association

基　　金：中国科协青年人才托举工程项目(YESS20220583)。

摘　　要：以液压冷榨和亚临界低温循环脱脂所得的南瓜籽粕为原料,利用碱提酸沉复合超滤循环溶剂法制备了南瓜籽分离蛋白,研究了南瓜籽分离蛋白的功能性质及其与市售大豆分离蛋白的差异,以期为南瓜籽分离蛋白的加工利用提供参考。结果表明:南瓜籽组分蛋白以谷蛋白和球蛋白为主,分别占(44.27±1.85)%和(39.73±1.40)%,其次为清蛋白(15.16±3.83)%和醇溶蛋白(0.84±0.35)%。南瓜籽分离蛋白的最优的提取条件为:pH 10、料液比1∶40、温度50℃,时间1.5 h。与传统碱提酸沉法相比,碱溶酸沉复合超滤法(溶剂循环2次)对南瓜籽分离蛋白的提取率和纯度没有显著性影响,碱用量降低了约63%,酸用量降低了约68%,NaCl废水的产生量减少了约82%,且简化了后续处理,是一种更加绿色的提取工艺。SDS-PAGE显示南瓜籽分离蛋白的亚基主要分布在19、35 ku附近,与大豆分离蛋白大亚基分布明显不同;南瓜籽分离蛋白的持水性显著低于大豆分离蛋白,乳化性、起泡性和起泡稳定性略低大豆分离蛋白,而持油性和凝胶性远高于大豆分离蛋白,且凝胶的硬度和胶着性分别是大豆分离蛋白凝胶的5.4倍和10.2倍,表明南瓜籽分离蛋白在构建植物基凝胶结构方面具有应用潜力。Pumpkin seed meal prepared by hydraulic cold pressing and subcritical low temperature cyclic defatting was used as raw material.Alkali extraction and acid precipitation compound ultrafiltration circulating solvent method were used to prepare pumpkin seed protein isolate.The functional properties of pumpkin seed protein isolate and its differences with commercially available soybean protein isolate were investigated to provide references for the processing and utilization of pumpkin seed isolate protein.The results indicated that the pumpkin seed fraction proteins were dominated by glutenin and globulin,accounting for(44.27±1.85)%and(39.73±1.40)%,respectively,followed by albumin(15.16±3.83)%and alcohol soluble protein(0.84±0.35)%.The optimum extraction conditions for pumpkin seed protein isolate were:pH of 10,material-to-liquid ratio of 1∶40,temperature of 50℃,and time of 1.5 h.Compared with the traditional alkali extraction and acid precipitation method,the alkali extraction and acid precipitation compound ultrafiltration method(two solvent cycles)had no significant effect on the extraction rate and purity of pumpkin seed protein isolate,the amount of alkali was reduced by about 63%,the amount of acid was reduced by about 68%,and the amount of NaCl wastewater generated was reduced by about 82%,simplified follow-up processing,was a greener extraction process.SDS-PAGE indicated that the subunits of pumpkin seed protein isolate were mainly distributed around 19 and 35 ku,significantly different from the distribution of large substrates of soybean protein isolate;the water holding capacity of pumpkin seed protein isolate was significantly lower than that of soybean protein isolate,and the emulsification,foaming and foaming stability were slightly lower than those of soybean protein isolate,while the oil holding capacity and gel ability were much higher than those of soybean protein isolate,and the hardness and gelability properties of the gels were 5.4 and 10.2 times higher than those of the soybean protein i

关 键 词：南瓜籽分离蛋白 循环溶剂 大豆分离蛋白 功能性质 凝胶性 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]