甘薯蛋白的提取工艺优化及其性质研究  

Optimization of Extraction Process of Sweet Potato Protein and Study on Its Properties

作　　者：张梦桦 田青[1] 惠明[1,2] 张首玉[3] ZHANG Meng-hua;TIAN Qing;HUI Ming;ZHANG Shou-yu(School of Biological Engineering,Henan University of Technology,Zhengzhou 450001,China;Henan Key Laboratory of Grain Resource Conversion and Utilization,School of Biological Engineering,Henan University of Technology,Zhengzhou 450001,China;College of Smart Health,Henan Polytechnic,Zhengzhou 450046,China)

机构地区：[1]河南工业大学生物工程学院,郑州450001 [2]河南工业大学生物工程学院河南省粮食资源转化与利用重点实验室,郑州450001 [3]河南职业技术学院智慧健康学院,郑州450046

出　　处：《中国调味品》2025年第2期220-228,共9页China Condiment

基　　金：河南省重点研发专项基金支持(231111112000)。

摘　　要：为提升甘薯的资源化综合利用价值,文章以甘薯为原料,采用超声辅助碱提酸沉法从甘薯加工废水中提取甘薯蛋白,以单因素实验为基础,利用响应面法优化蛋白提取工艺,并对其结构特性、功能性质和抗氧化活性进行分析。结果表明,甘薯蛋白最佳提取条件为料液比1∶2、pH 10、温度60℃、时间1.25 h、超声功率150 W,此条件下蛋白提取率为46.44%,蛋白纯度为80.13%;甘薯蛋白表面呈现较疏松的片状结构,二级结构中α-螺旋占20.81%,β-转角占26.68%,β-折叠占29.80%,无规则卷曲占22.71%;甘薯蛋白中氨基酸种类丰富,且氨基酸组成接近FAO/WHO推荐的氨基酸模式,变性温度为110.52℃;随着pH的增加,甘薯蛋白的溶解性、乳化性及乳化稳定性、起泡性及泡沫稳定性均先降低后升高;当蛋白浓度为2 mg/mL时,甘薯蛋白对DPPH、ABTS+和超氧阴离子自由基的清除率分别为79.35%、34.49%、38.56%。该研究为甘薯蛋白资源的开发及其在功能食品、调味品等领域的应用提供了理论参考。In order to improve the value of resourceful comprehensive utilization of sweet potato,in this paper,with sweet potato as the raw material,sweet potato protein is extracted from sweet potato processing wastewater by ultrasonic-assisted alkaline extraction and acid precipitation method.On the basis of single factor experiment,the protein extraction process is optimized by response surface method,and its structural properties,functional properties and antioxidant activity are analyzed.The results show that the optimal extraction conditions for sweet potato protein are solid-liquid ratio of 1∶2,pH of 10,temperature of 60℃,time of 1.25 h and ultrasonic power of 150 W.Under these conditions,the protein extraction rate is 46.44%,and the protein purity is 80.13%.The surface of sweet potato protein presents a relatively loose sheet-like structure,with 20.81%α-helix,26.68%β-turn,29.80%β-fold and 22.71%random coil in the secondary structure.Sweet potato protein contains a rich variety of amino acids,and its amino acid composition is close to the amino acid pattern recommended by FAO/WHO.The denaturation temperature is 110.52℃.With the increase of pH,the solubility,emulsibility and emulsifying stability,foamability and foam stability of sweet potato protein all decrease firstly and then increase.When the protein concentration is 2 mg/mL,the scavenging rates of sweet potato protein against DPPH,ABTS+and superoxide anion radicals are 79.35%,34.49%and 38.56%respectively.This study has provided theoretical references for the development of sweet potato protein resources and its application in the fields of functional foods and seasonings.

关 键 词：甘薯蛋白 提取工艺 结构表征 功能性质 抗氧化活性 

分 类 号：TS261.21[轻工技术与工程—发酵工程]