亚麻籽粕蛋白提取工艺优化及蛋白结构和功能特性研究  

Optimization of Flaxseed Meal Protein Extraction Process and Study of Protein Structure and Functional Properties

作　　者：罗婷婷 李晶晶[1] 胡海玥 何亚君 李昱卓 赵羚暄 王丽娜 杨晨[1,2,3] 汪建明 LUO Tingting;LI Jingjing;HU Haiyue;HE Yajun;LI Yuzhuo;ZHAO Lingxuan;WANG Lina;YANG Chen;WANG Jianming(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Weihai Baihe Biology Technological Co.,Ltd.,Weihai 264321,China;Useful(Tianjin)Food Technology Co.,Ltd.,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]威海百合生物技术股份有限公司,山东威海264321 [3]优滋福(天津)食品有限公司,天津300457

出　　处：《食品工业科技》2025年第3期258-268,共11页Science and Technology of Food Industry

基　　金：国家自然科学基金青年科学基金项目(32001626)。

摘　　要：为提高亚麻籽粕蛋白(flaxseed meal protein,FPI)的利用价值,以亚麻籽粕(flaxseed meal,FM)为原料,采用碱溶酸沉法提取FPI,通过单因素和响应面试验优化FPI的提取工艺,表征FPI的结构并分析其功能特性。结果表明,提取FPI的最佳工艺为:浸提pH10、浸提温度45℃、浸提时间90 min、料液比1:25 g/mL,该条件下蛋白提取率为22.69%。与FM相比,FPI的β-折叠和α-螺旋相对含量分别降低了10.57%和0.61%,其微观结构呈典型的冻干板状和不规则的鳞片状。此外,FPI的功能特性对pH具有高度依赖性,远离FPI等电点(pH4)时,FPI的功能特性显著提升。pH8时FPI的溶解度(99.52%)、持水性(8.87 g/g)、乳化性(8.92 m^(2)/g)以及乳化稳定性(122.58 min)最佳。pH7时,FPI的起泡性(48.65%)和起泡稳定性(94.94%)最优,FPI凝胶的硬度(137.03 g)、弹性(0.829)和持水性(99.29%)最大,凝胶特性最佳。本研究为FPI作为乳化剂或凝胶剂在食品或医药领域的开发利用提供了一定的理论基础,有利于提高FPI的利用价值。To enhance the utilization value of flaxseed meal protein(FPI),alkali solubilization and acid precipitation method was used to extract FPI from flaxseed meal(FM).The extraction process of FPI was optimized through singlefactor and response surface methodology experiments.The structure of FPI was characterized,and the functional properties of FPI was analyzed.The results showed that the optimal extraction conditions of FPI were as follows:Extraction pH10,extraction temperature 45℃,extraction time 90 min,and material-liquid ratio 1:25 g/mL.At these conditions,the protein extraction rate was 22.69%.Compared with FM,the relative content ofβ-sheet andα-helix in FPI decreased by 10.57%and 0.61%respectively,and its microstructure exhibited typical freeze-dried plate-like structure and irregular scale-like structure.In addition,the functional properties of FPI were highly dependent on pH,when the pH away from the isoelectric point of FPI(pH4),there was a significant improvement in its functional properties.At pH8,FPI exhibited optimal solubility(99.52%),water-holding capacity(8.87 g/g),emulsifying activity(8.92 m^(2)/g),and emulsion stability(122.58 min).At pH7,the foaming capacity(48.65%)and foaming stability(94.94%)of FPI were optimal,while the FPI gel showed maximal hardness(137.03 g),elasticity(0.829),and water holding capacity(99.29%),indicating its optimal gel properties.This study provides a theoretical basis for the development and utilization of FPI as emulsifier or gel in food or medicine,and is conducive to improving the utilization value of FPI.

关 键 词：亚麻籽粕 蛋白质 提取工艺 结构 功能特性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]