| 冶梓芩，王进英，马桂兰，马金鸽，李瑾，才拉毛.不同提取方法对菜籽蛋白和亚麻籽蛋白
品质特性的影响[J].中国油脂,2024,49(11):.[YE Ziqin, WANG Jinying, MA Guilan, MA Jinge, LI Jin, CAI Lamao.Effect of different extraction methods on the quality characteristics of rapeseed protein and flaxseed protein[J].China Oils and Fats,2024,49(11):.] |
| 不同提取方法对菜籽蛋白和亚麻籽蛋白
品质特性的影响 |
| Effect of different extraction methods on the quality characteristics of rapeseed protein and flaxseed protein |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230658 |
| 中文关键词: 菜籽蛋白 亚麻籽蛋白 碱溶酸沉法 乙醇浸提法 酶解法 盐析法 |
| 英文关键词:rapeseed protein flaxseed protein alkali-soluble acid precipitation ethanol extraction enzymatic hydrolysis salting-out method |
| 基金项目:青海省基础研究计划项目（2023-ZJ-757） |
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| 中文摘要: |
| 旨在为菜籽蛋白和亚麻籽蛋白后续实际生产及加工应用提供参考依据，以菜籽饼和亚麻籽饼为原料，采用碱溶酸沉、乙醇浸提、酶解和盐析4种方法提取菜籽蛋白和亚麻籽蛋白，探讨了不同提取方法对菜籽蛋白和亚麻籽蛋白理化特性、结构特性及功能特性的影响。结果表明：乙醇浸提法提取的菜籽蛋白和亚麻籽蛋白提取率最高，分别为47.01%和48.19%，酶解法提取的菜籽蛋白和亚麻籽蛋白的纯度最高，分别为89.30%和83.20%；4种方法提取的菜籽蛋白和亚麻籽蛋白等电点均为4.4；不同提取方法对蛋白质的结构有不同程度的影响；盐析法提取的菜籽蛋白和亚麻籽蛋白的功能特性更佳，提取的两种蛋白的溶解度分别为68.19%和64.90%，持水性分别为58.00%和40.33%，持油性分别为57.00%和35.83%，起泡性分别为91.67%和89.29%，乳化性分别为71.38 m2/g和32.75 m2/g，乳化稳定性分别为65.33%和65.37%。综上，盐析法是一种适合工业化生产优质菜籽蛋白和亚麻籽蛋白的提取方法。 |
| 英文摘要: |
| Aiming to provide a reference basis for the subsequent practical production and processing application of rapeseed protein and flaxseed protein, using rapeseed cake and flaxseed cake as raw materials, rapeseed protein and flaxseed protein were extracted by four methods, namely alkali-soluble acid precipitation, ethanol extraction, enzymatic hydrolysis and salting-out, and the effects of different extraction methods on the physicochemical, structural and functional properties of rapeseed protein and flaxseed protein were explored. The results showed that the extraction rate of rapeseed protein and flaxseed protein extracted by ethanol extraction was the highest, 47.01% and 48.19%, respectively; the purity of rapeseed protein and flaxseed protein extracted by enzyme hydrolysis was the highest, 89.30% and 83.20%, respectively; the isoelectric point of rapeseed protein and flaxseed protein extracted by the four methods was 4.4; different extraction methods had different degrees of influence on the structure of the proteins. Rapeseed protein and flaxseed protein extracted by salting-out method had better functional properties, and the solubility of the two proteins extracted by salting-out method was 68.19% and 64.90%, water holding capacity was 58.00% and 40.33%, oil holding capacity was 57.00% and 35.83%, foaming capacity was 91.67% and 89.29%, emulsifying capacity was 71.38 m2/g and 32.75 m2/g, and emulsion stability was 65.33% and 65.37%, respectively. In conclusion, salting-out method is an extraction method suitable for industrial production of high quality rapeseed protein and flaxseed protein. |
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