| 张凌赫1，马丽东1，2，徐梓潼1，兰馨馨3，官丽莉1，
杜林娜1，吴卓夫1，杨晶1，3.红花籽粕各级蛋白提取工艺优化及功能特性分析[J].中国油脂,2026,51(7):.[ZHANG Linghe1，MA Lidong1,2，XU Zitong1， LAN Xinxin3，
GUAN Lili1，DU Linna1，WU Zhuofu1，YANG Jing1,3.Optimization of extraction process and functional properties analysis of different protein fractions from safflower seed meal[J].China Oils and Fats,2026,51(7):.] |
| 红花籽粕各级蛋白提取工艺优化及功能特性分析 |
| Optimization of extraction process and functional properties analysis of different protein fractions from safflower seed meal |
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投稿时间：2025-04-25 修订日期：2026-01-23 录用日期：2025-07-15
出版日期：2026-07-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250216 |
| 中文关键词: 红花籽粕 蛋白质提取 响应面实验 功能特性 |
| 英文关键词:safflower seed meal protein extraction response surface methodology functional properties |
| 基金项目:吉林省科学技术厅重点研发项目（20220202081NC） |
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| Author Name | Affiliation | | ZHANG Linghe1，MA Lidong1,2，XU Zitong1， LAN Xinxin3，
GUAN Lili1，DU Linna1，WU Zhuofu1，YANG Jing1,3 | 1.College of Life Sciences, Jilin Agricultural University, Changchun 130118, China
2.Changchun No.58
Middle School, Changchun 130000, China
3.Safflower Industry Research Institute of Shihezi University,
Xinjiang Production and Construction Corps, Shihezi 832000, Xinjiang, China |
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| 中文摘要: |
| 旨在提高红花籽粕的附加值以及为红花籽蛋白在食品领域的应用提供参考，以红花籽粕为原料，采用Osborne分级法、等电点分级法和酶辅助分级法提取各级蛋白（清蛋白、球蛋白、谷蛋白），以蛋白得率为指标，确定各级蛋白的提取方法。采用单因素实验结合响应面实验优化红花籽粕中各级蛋白的提取工艺，并分析了3种蛋白的功能特性。结果表明：利用Osborne分级法提取红花籽粕中的清蛋白，采用酶辅助分级法提取球蛋白和谷蛋白；清蛋白的最佳提取工艺条件为料液比1∶ 15、提取时间1 h、提取次数2次，在此条件下清蛋白得率为4.75%；球蛋白的最佳提取工艺条件为料液比1∶ 15、NaCl质量分数9%、α-淀粉酶添加量50 U/g，在此条件下球蛋白得率为8.08%；谷蛋白的最佳提取工艺条件为料液比1∶ 25、NaOH浓度0.05 mol/L、α-淀粉酶添加量100 U/g，在此条件下谷蛋白得率为18.40%；清蛋白、球蛋白、谷蛋白的等电点分别为3.0、6.0、4.0；在pH 5~7时，清蛋白溶解性高于球蛋白和谷蛋白，谷蛋白的起泡性较好，球蛋白的乳化性及乳化稳定性更好。综上，通过分级提取的方法可以从红花籽粕中提取不同的蛋白，且不同蛋白的功能特性不同。 |
| 英文摘要: |
| To enhance the added value of safflower seed meal and provide a reference for the application of safflower seed protein in the food industry, different protein fractions (albumin, globulin and glutelin) were extracted from safflower seed meal using the Osborne fractionation method, isoelectric point fractionation method and enzyme-assisted fractionation method, respectively. With the protein yield as an evaluation index, the extraction method for each protein fraction was determined. Single-factor experiments combined with response surface methodology were employed to optimize the extraction processes of different protein fractions, and the functional properties of the three proteins were analyzed. The results showed that the Osborne fractionation method was suitable for albumin extraction, while the enzyme-assisted fractionation method was optimal for the extraction of globulin and glutelin. The optimal extraction conditions for albumin were a solid-to-liquid ratio of 1∶ 15, extraction time of 1 h, and extraction times of twice, yielding an albumin yield of 4.75%.The optimal extraction conditions for globulin were a solid-to-liquid ratio of 1∶ 15, NaCl mass fraction of 9%, and α-amylase addition of 50 U/g, yielding a globulin yield of 808%. The optimal extraction conditions for glutelin were a solid-to-liquid ratio of 1∶ 25, NaOH concentration of 0.05 mol/L, and α-amylase addition of 100 U/g, yielding a glutelin yield of 1840%. The isoelectric points of albumin, globulin and glutelin were 3.0, 6.0 and 4.0, respectively. In the pH range of 5-7, albumin exhibited higher solubility than globulin and glutelin, glutelin had better foaming property, whereas globulin showed superior emulsifying property and emulsifying stability. In conclusion, different proteins can be extracted from safflower seed meal through fractionation methods, and the extracted proteins possess distinct functional properties. |
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