| 宋艳秋,吴苏喜,肖志红.牡丹籽蛋白的制备工艺优化及功能性质评价[J].中国油脂,2015,40(7):.[SONG Yanqiu,WU Suxi,XIAO Zhihong.Extraction optimization and evaluation on functional properties of peony seed protein[J].China Oils and Fats,2015,40(7):.] |
| 牡丹籽蛋白的制备工艺优化及功能性质评价 |
| Extraction optimization and evaluation on functional properties of peony seed protein |
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| DOI： |
| 中文关键词: 牡丹籽粕 蛋白质 响应面 功能性质 |
| 英文关键词:peony seed meal protein response surface methodology functional property |
| 基金项目: |
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| 中文摘要: |
| 以脱壳后经超临界CO2萃取脱脂的牡丹籽粕为原料，采用碱溶酸沉法提取其中的蛋白质，在单因素试验的基础上，利用响应面法进行优化，确定提取牡丹籽蛋白的最佳工艺条件，并对提取的牡丹籽蛋白与大豆分离蛋白的一些功能性质进行比较研究。结果表明，牡丹籽蛋白的最佳提取工艺条件为：料液比1∶25，浸提pH 9.25，提取温度53.32℃，提取时间68.74 min，且影响因素主次顺序为浸提pH >料液比>提取时间>提取温度；最佳工艺条件下的蛋白质提取率为62.95%，提取的牡丹籽蛋白中蛋白质含量为68.06%；牡丹籽蛋白的乳化稳定性和泡沫稳定性优于大豆分离蛋白，而其吸水性、吸油性、持水性、乳化性和起泡性却不如大豆分离蛋白。 |
| 英文摘要: |
| Peony seed protein was prepared by alkaline extraction and acid precipitation from peony seed meal which was dehulled then defatted by supercritical carbon dioxide extraction. The extraction conditions of peony seed protein were optimized by response surface methodology on the basis of single factor experiment, and the functional properties of peony seed protein were studied and compared with soybean protein isolate（SPI）. The results showed that the optimal extraction conditions of peony seed protein were obtained as follows: ratio of material to liquid 1∶25, extraction pH 9.25, extraction temperature 53.32℃ and extraction time 6874 min, and the sequence of the factors influencing the protein extraction rate from high to low was: extraction pH, ratio of material to liquid, extraction time, extraction temperature; under the optimal conditions, the extraction rate and content of protein reached 6295% and 6806%, respectively; the emulsion stability and foam stability of peony seed protein were better than those of SPI, while the water absorption, oil absorption, water binding capacity, emulsifying ability and foamability were poorer than those of SPI. |
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