食叶草蛋白的提取工艺及其与乳化剂相互作用研究  

Study on extraction technology of protein from edible dock and its interaction with emulsifiers

作　　者：郭孝文 刘昆仑[1,2] 刘颖 张智勇 GUO Xiao-wen;LIU Kun-lun;LIU Ying;ZHANG Zhi-yong(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China;School of Food and Strategic Reserves,Henan University of Technology,Zhengzhou 450001,Henan,China;Zhongliang Mianye(Puyang)Co.,Ltd.,Puyang 457000,Henan,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南工业大学粮食和物资储备学院,河南郑州450001 [3]中粮面业(濮阳)有限公司,河南濮阳457000

出　　处：《粮食与油脂》2025年第2期103-111,共9页Cereals & Oils

基　　金：河南省重点研发专项(231111111800);河南工业大学自科创新基金(2021ZKCJ03)。

摘　　要：采用超声波辅助纤维素酶法提取食叶草蛋白,并从多糖和脂质中选择最佳乳化剂与食叶草蛋白相互作用,以提高其稳定性。当纤维素酶添加量为33 U/g、料液比为1∶25(g/mL)、提取时间为60 min、提取温度为46.8℃、超声功率为150.4 W、超声时间为7.5 min时,食叶草蛋白提取率最高。食叶草蛋白-大豆卵磷脂的复合物(EPLC)最小粒径为154.6 nm,复合物粒径与分散性指数(PDI)为0.32;最小PDI为食叶草蛋白-壳聚糖复合物(EPCS),粒径为191.1 nm。EPLC的溶解度最好。傅里叶变换红外光谱(FTIR)与扫描电子显微镜(SEM)结果表明,食叶草蛋白与5种乳化剂形成了复合物,EPLC的效果优于其他4种复合物。综上所述,超声结合纤维素酶法可有效提高食叶草蛋白提取率,大豆卵磷脂与食叶草蛋白形成的复合物可有效改善其功能特性。The edible dock protein was extracted by ultrasonic-assisted cellulase method,and the best emulsifier was selected from polysaccharides and lipids to interact with the edible dock protein to improve its stability.When cellulase additive amount was 33 U/g,solid-liquid ratio was 1∶25(g/mL),extrac-tion time was 60 min,extraction temperature was 46.8℃,ultrasonic power was 150.4 W,and ultrason-ic time was 7.5 min,the extraction rate of edible dock protein was the highest.The minimum particle size of the compound of edible dock protein-soybean lecithin(EPLC)was 154.6 nm and the composite particle size and dispersibility index(PDI)was 0.32.The smallest PDI was the compound of edible dock protein-chitosan(EPCS)with a particle size of 191.1 nm.EPLC had the best solubility.The results of Fourier transform infrared spectroscopy(FTIR)and Scanning electron microscopy(SEM)showed that the edible dock forms compounds with 5 kinds of emulsifiers,and the effect of EPLC was better than the oth-er 4 kinds of compounds.In conclusion,ultrasound combined with cellulase method can effectively im-prove the extraction rate of edible dock protein,the compound of soybean lecithin with edible dock pro-tein can effectively improve its functional properties.

关 键 词：食叶草蛋白 提取工艺 大豆卵磷脂 复合物 相互作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]