食叶草蛋白的提取工艺及其性质研究  

Study on the extraction process and properties of protein from edible dock

作　　者：高思聪 黄文选 黄志超 缪铭[1] GAO Sicong;HUANG Wenxuan;HUANG Zhichao;MIAO Ming(College of Food Science,Jiangnan University,Wuxi 214122,China;Qinhuangdao Senyuan Investment Group Co.Ltd.,Qinhuangdao 066199,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]秦皇岛森源投资集团有限公司,河北秦皇岛066199

出　　处：《食品与发酵工业》2025年第1期189-198,共10页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2022YFF1100101)。

摘　　要：食叶草是一种潜在的优质植物蛋白质来源,该研究旨在优化食叶草蛋白的提取工艺,实现食叶草的高值化利用。本研究采用乙醇预处理结合碱溶酸沉法提取食叶草蛋白,并采用响应面试验对提取工艺进行优化。优化后的最佳工艺条件为:碱溶温度81.12℃,加碱量10.57 g/L,料液比1∶34.04(g∶mL),pH 3.5。在此条件下,食叶草蛋白得率为(63.26±1.01)%,纯度为(81.63±2.35)%。对食叶草蛋白结构特征进行分析,圆二色谱结果显示食叶草蛋白的α-螺旋和无规卷曲含量较高,分别为36.1%和52.5%,这可能表明其表面疏水性较高;荧光光谱显示食叶草蛋白在345 nm出现最大荧光吸收峰,表明其色氨酸残基微环境非极性较强;扫描电镜结果显示食叶草蛋白较为聚集,呈堆积状。通过考察食叶草蛋白的功能性质,发现其在碱性条件下具有良好的溶解性和乳化性,但起泡性较差。该研究将为食叶草蛋白在后续食品工业生产中的应用提供数据支撑。Edible dock is a potential high-quality source of plant protein.This study aims to optimize the extraction process of edible dock protein and achieve high-value utilization of edible dock.In this study,the protein of edible dock was extracted by alcohol pretreatment combined with the method of alkali dissolution and acid precipitation.The process was optimized by response surface tests.The optimized process conditions were as follows:Alkali dissolution temperature 81.12℃,alkali addition 10.57 g/L,solid-liquid ratio 1∶34.04(g∶mL),pH 3.5.Under these conditions,the yield of edible dock protein was(63.26±1.01)%,and the purity was(81.63±2.35)%.The structural characteristics of edible dock protein were analyzed.The result of circular dichroism showed that the content ofα-helix and random coil of edible dock was larger thanβ-sheet andβ-corner,which was 36.1%and 52.5%,respectively,which may indicate that its surface hydrophobicity was higher.Fluorescence spectra showed that the maximum fluorescence absorption peak of edible dock protein appeared at 345 nm,indicating that the tryptophan residue was in non-polar microenvironment.Scanning electron microscopy result showed that the protein of edible dock was relatively aggregated and stacked.It was found that the edible dock protein had better solubility and emulsification under alkaline condition,but poorer foaming property.This study will provide data support for the application of edible dock protein in subsequent food industry production.

关 键 词：食叶草 叶蛋白 提取工艺 结构特征 功能性质 

分 类 号：TS201.21[轻工技术与工程—食品科学]