| 李雪，白新鹏，曹君，等.仙人掌果籽蛋白提取及功能性质研究[J].中国油脂,2018,43(5):.[LI Xue，BAI Xinpeng，CAO Jun，etc.Extraction and functional properties of cactus fruit seed protein[J].China Oils and Fats,2018,43(5):.] |
| 仙人掌果籽蛋白提取及功能性质研究 |
| Extraction and functional properties of cactus fruit seed protein |
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| DOI： |
| 中文关键词: 仙人掌果籽 碱提酸沉法 蛋白 功能性质 |
| 英文关键词:cactus fruit seed method of alkali extraction and acid precipitation protein functional property |
| 基金项目: |
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| 摘要点击次数: 1472 |
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| 中文摘要: |
| 以仙人掌果籽为研究对象，脱脂后采用碱提酸沉法提取其中的蛋白。通过单因素实验研究了料液比、pH、提取时间和提取温度对蛋白提取率的影响，并确定提取工艺的最适条件。此外，对仙人掌果籽蛋白的功能性质如吸水性、吸油性、起泡性及泡沫稳定性和乳化性及乳化稳定性进行了研究，并探讨了pH、NaCl浓度、蛋白质量浓度等外在因素对其性质的影响。结果表明：碱提酸沉法的最适提取条件为料液比 1∶?20、pH 10、提取时间40 min、提取温度40?℃，在此条件下，蛋白提取率为（68.17±0.33）%;仙人掌果籽蛋白吸水性、吸油性良好，起泡性及泡沫稳定性和乳化性及乳化稳定性受pH、NaCl浓度和蛋白质量浓度等因素影响显著。 |
| 英文摘要: |
| The protein of cactus fruit seed was extracted by the method of alkali extraction and acid precipitation. The effects of solid-liquid ratio, pH, extraction time and extraction temperature on the extraction rate of protein were studied by single factor experiment, and the optimal extraction conditions were determined. In addition, the protein functional properties such as water and oil absorption properties, foaming ability and foam stability, emulsifying ability and emulsion stability were analyzed, and the pH, NaCl concentration and protein mass concentration influencing the functional properties were discussed. The results showed that the optimal extraction conditions of alkali extraction and acid precipitation were obtained as follows: solid-liquid ratio 1∶?20, pH 10, extraction time 40 min and extraction temperature 40?℃. Under the optimal conditions, the extraction rate of protein was (68.17±0.33）%. The water and oil absorption properties were good, and the influences of pH, NaCl concentration and protein mass concentration on foaming ability, foam stability, emulsifying ability and emulsion stability were remarkable. |
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