| 孙旦，姜秋水，叶德宏，谢丹，刘轩，陈璐.樟树籽仁蛋白制备工艺优化及其功能性质研究[J].中国油脂,2026,52(2):.[SUN Dan, JIANG Qiushui,YE Dehong，XIE Dan,LIU Xuan,CHEN Lu.Optimization of preparation technology of camphor seed kernel protein and its functional properties[J].China Oils and Fats,2026,52(2):.] |
| 樟树籽仁蛋白制备工艺优化及其功能性质研究 |
| Optimization of preparation technology of camphor seed kernel protein and its functional properties |
|
投稿时间：2024-11-25 修订日期：2025-11-23 录用日期：2025-03-27
出版日期：2026-02-20
|
| DOI：10.19902/j.cnki.zgyz.1003-7969.240662 |
| 中文关键词: 樟树籽仁蛋白 醇洗工艺 制备工艺 功能性质 |
| 英文关键词:camphor seed kernel protein ethanol washing process preparation technology functional property |
| 基金项目:浙江省属科研院所扶持专项（330000240130304037004） |
|
|
| 摘要点击次数: 1594 |
| 全文下载次数: 485 |
| 中文摘要: |
| 为获得较高纯度和品质的樟树籽仁蛋白，以樟树籽仁为原料，对其进行脱脂后，采用醇洗对其进行预处理，然后再采用碱溶酸沉法提取其中蛋白，采用单因素试验对醇洗工艺和蛋白制备工艺进行优化，并对比原料经醇洗工艺后制备的樟树籽仁蛋白和未经醇洗制备的樟树籽仁蛋白亚基分子质量、溶解性、持油性、起泡特性和乳化特性。结果表明：脱脂樟树籽仁粉醇洗最佳工艺条件为乙醇体积分数65%、pH 7.0、提取温度50 ℃、提取时间90 min、提取次数3次，在此条件下皂苷提取量为6.15 g/100 g，提取率达90%，蛋白质损失量为0.7 g/100 g，损失率约为2%；制备樟树籽仁蛋白的最佳工艺条件为料水比1∶ 12、提取pH 9.0、提取时间90 min，在此条件下樟树籽仁蛋白的纯度为92.18%，提取率为48.25%；醇洗使樟树籽仁蛋白分子质量15 kDa的亚基消失，21 kDa和35 kDa的亚基减少；醇洗后，樟树籽仁蛋白的溶解性、泡沫稳定性、pH 7.0和pH 11.0的下乳化性及酸性条件下的乳化稳定性提高，而持油性、起泡性、酸性条件下的乳化性、中性及碱性条件下的乳化稳定性减弱。综上，对原料进行醇洗预处理后采用碱溶酸沉法制备工艺，可得到高纯度、部分功能性质改善的樟树籽仁蛋白。 |
| 英文摘要: |
| In order to obtain higher purity and quality of camphor seed kernel protein, using camphor seed kernels as raw material, after defatting, an ethanol washing pretreatment was applied followed by protein extraction using the alkaline extraction and acid precipitation method. Single-factor experiments were used to optimize the ethanol washing process conditions and the protein preparation process conditions. A comparison was made between the protein from camphor seed kernels prepared with the ethanol washing pretreatment and that prepared without ethanol washing, focusing on subunit molecular mass, solubility, oil-holding capacity, foaming properties, and emulsifying properties. The results showed that the optimal conditions for the ethanol washing process of defatted camphor seed kernel powder were: ethanol volume fraction 65%, pH 7.0, extraction temperature 50 ℃, extraction time 90 min, and 3 extraction cycles. Under these conditions, the saponins extracted were 6.15 g/100 g with an extraction rate of 90%, while the protein loss was 0.7 g/100 g, representing a loss rate of approximately 2%. The optimal conditions for preparing camphor seed kernel protein were solid-to-liquid ratio 1∶ 12, extraction pH 9.0, and extraction time 90 min. Under these conditions, the protein purity reached 92.18% and the extraction rate was 48.25%. Ethanol washing caused the disappearance of the 15 kDa subunit and a reduction in the 21 kDa and 35 kDa subunits of the camphor seed kernel protein. After ethanol washing, the solubility, foam stability, emulsifying activity at pH 7.0 and pH 11.0, and emulsion stability under acidic conditions of the protein improved. However, the oil-holding capacity, foaming property, emulsifying activity under acidic conditions, and emulsion stability under neutral and alkaline conditions decreased. In conclusion, pretreating the raw material with ethanol washing followed by the alkaline extraction and acid precipitation process yields camphor seed kernel protein with high purity and improved partial functional properties. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
