油茶粕蛋白质提取工艺的研究
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摘要
油茶提取油脂后的饼粕富含蛋白质,且氨基酸比例均衡,是一种优质的蛋白质资源。以油茶粕为原料,料液比、浸提温度、浸提时间、提取液pH值为考察因素,优化油茶粕蛋白质提取的工艺条件,并通过氨基酸组成测定、红外光谱分析和SDS-PAGE试验对提取的油茶粕蛋白质的氨基酸组成、官能团和分子质量进行分析。结果表明:油茶粕蛋白质最佳提取工艺为pH 10、料液比1∶40(g/mL)、浸提温度50℃、浸提时间60 min。在最佳提取条件下,油茶粕蛋白质得率为6.56%,产品中蛋白质含量(N×6.25)达到86.7%,提取的油茶粕蛋白质具有肽键和芳香族氨基酸残基特征吸收峰,氨基酸种类全面,分子质量在15 kDa左右。
After extracted oil,Camella oleifera seed cake is rich in protein,which has proportional equilibrium of amino acids and is a high-quality protein resource. In this experiment,Camella oleifera seed cake was used as the raw material,and the extraction conditions(material-to-water ratio,temperature,time and p H of the solution)were optimized. The amino acid composition,functional groups and molecular weight of the protein extracted from Camella oleifera seed cake were analyzed by the determination of amino acid composition,Infrared spectrum analysis and SDS-PAGE experiment. The results showed that the optimal extraction conditions of protein from Camella oleifera seed cake were:pH 10,the ratio of material to water 1:40 g/mL,the temperature 50 ℃ and 60 min. Under the optimized conditions,the protein yield was 6.56%,and the protein content(N ×6.25) of the product was up to 86.7%. The characteristic absorption peaks of peptide bond and aromatic amino acid residues were found in the protein extracted from Camella oleifera seed cake,which has a complete range of amino acids with a molecular weight of about 15 kDa.
After extracted oil,Camella oleifera seed cake is rich in protein,which has proportional equilibrium of amino acids and is a high-quality protein resource. In this experiment,Camella oleifera seed cake was used as the raw material,and the extraction conditions(material-to-water ratio,temperature,time and p H of the solution)were optimized. The amino acid composition,functional groups and molecular weight of the protein extracted from Camella oleifera seed cake were analyzed by the determination of amino acid composition,Infrared spectrum analysis and SDS-PAGE experiment. The results showed that the optimal extraction conditions of protein from Camella oleifera seed cake were:pH 10,the ratio of material to water 1:40 g/mL,the temperature 50 ℃ and 60 min. Under the optimized conditions,the protein yield was 6.56%,and the protein content(N ×6.25) of the product was up to 86.7%. The characteristic absorption peaks of peptide bond and aromatic amino acid residues were found in the protein extracted from Camella oleifera seed cake,which has a complete range of amino acids with a molecular weight of about 15 kDa.
引文
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[23]邵佩兰,徐明.提取大豆分离蛋白的工艺研究[J].粮油加工与食品机械,2005(9):47-48.
[24]赵新淮,徐红华,姜毓君.食品蛋白质:结构、性质与功能[M].北京:科学出版社,2009:440-441.
[25]弗兰克P英克鲁佩勒,大卫P德维特,狄奥多尔L伯格曼,等.传热和传质基本原理[M].叶宏,葛新石,徐斌,译. 6版.北京:化学工业出版社,2007:106-114.
[26] CAI X,YAN A,FU N,et al. In vitro antioxidant activities of enzymatic hydrolysate from Schizochytrium sp. and its hepatoprotective effects on acute alcohol-induced liver injury in vivo[J]. Marine Drugs,2017,15(4):115-128.
[27] LI Y,SADIQ F A,FU L,et al. Identification of angiotensin I-Converting enzyme inhibitory peptides derived from enzymatic hydrolysates of razor clamsinonovacula constricta[J]. Marine Drugs,2016,14(6):110-125.
[28] SARMADI B H,ISMAIL A. Antioxidative peptides from food proteins:A review[J]. Peptides,2010,31(10):1949-1956.
[29]李婷婷,张晖,吴彩娥.长林油茶籽粕糖蛋白的理化及结构特性分析[J].食品工业科技,2014,35(2):100-103.
[30] BARTH A. Infrared spectroscopy of proteins[J]. Biochimica et Biophysica Acta,2007,1767(9):1073-1101.
[2] MA J,YE H,RUI Y,et al. Fatty acid composition of Camellia oleifera oil[J]. Journal für Verbraucherschutz und Lebensmittelsicherheit,2011,6:9-12.
[3]罗晓岚,朱文鑫.油茶籽油加工和油茶资源综合利用[J].中国油脂,2010,35(9):13-17.
[4]林翔云.油茶的深度开发利用[J].粮油食品科技,2010,18(3):24-28.
[5] JIN X C. Bioactivities of water-soluble polysaccharides from fruit shell of Camellia oleifera Abel:Antitumor and antioxidant activities[J].Carbohydrate Polymers,2012,87(3):2198-2201.
[6] JIN X C,NING Y. Antioxidant and antitumor activities of the polysaccharide from seed cake of Camellia oleifera Abel[J]. International Journal of Biological Macromolecules,2012,51(4):364-368.
[7]李红冰,陈跃龙,石海峰,等.油茶种子抗肿瘤有效部位群化学成分含量的分析方法[J].时珍国医国药,2008,19(7):1610-1612.
[8] LEE C P,YEN G C. Antioxidant activity and bioactive compounds of tea seed(Camellia oleifera Abel.)oil[J]. Journal of Agricultural and Food Chemistry,2006,54(3):779-784.
[9] CHEN J H,WU H Y,LIAU B C,et al. Identification and evaluation of antioxidants defatted Camellia oleifera seeds by isopropanol saltingout pretreatment[J]. Food Chemistry,2010,121(4):1246-1254.
[10] HU J L,NIE S P,HUANG D F,et al. Antimicrobial activity of saponin-rich fraction from Camellia oleifera cake and its effect on cell viability of mouse macrophage RAW264.7[J]. Journal of the Science of Food and Agriculture,2012,92(12):2443-2449.
[11]唐红枫,孙茜,张雨婷,等.油茶总皂苷抑菌活性及清除活性氧能力初步研究[J].粮食与油脂,2011(10):6-8.
[12]马力.油茶籽的综合开发[J].粮食与食品工业,2007,14(3):10-12.
[13]朱培,钟海雁,郑菲,等.不同油茶饼粕的营养成分比较与饲用可行性分析[J].经济林研究,2011,29(1):90-93.
[14]沈善登,周丽凤.油茶籽综合利用关键技术探讨[J].中国油脂,2012,37(7):67-70.
[15] LI T T,ZHANG H,WU C E. Screening of antioxidant and antitumor activities of major ingredients from defatted Camellia oleifera seeds[J]. Food Science and Biotechnology,2014,23(3):873-880.
[16] LI X,SHEN S,DENG J L,et al. Antioxidant activities and functional properties of tea seed protein hydrolysates(Camellia oleifera Abel.)influenced by the degree of enzymatic hydrolysis[J]. Food Science and Biotechnology,2014,23(6):2075-2082.
[17]李慧珍,邓泽元,李静,等.油茶饼粕蛋白质的分离纯化及体外抗氧化活性研究[J].中国食品学报,2013,13(12):40-45.
[18]丁丹华,彭光华,何东平. HPLC法测定油茶籽多肽相对分子质量分布及氨基酸组成[J].中国油脂,2010,35(11):68-71.
[19]侯如燕,宛晓春,黄继轸,等.油茶皂苷标准品的制备及定量方法的比较[J].食品与发酵工业,2005,31(8):62-65.
[20] DUBOIS M,GILLES K A,HAMILTON J K,et al. Colorimetric method for determination of sugars and related substances[J]. Analytical Chemistry,1956,28(3):350-356.
[21]龚吉军,李忠海,钟海雁,等.茶籽多肽的制备及抗氧化活性研究[J].食品研究与开发,2007,28(10):59-62.
[22]李旭,邓俊琳,申世安,等.油茶籽粕分离蛋白及其超滤组分的功能特性研究[J].中国粮油学报,2015,30(10):37-42.
[23]邵佩兰,徐明.提取大豆分离蛋白的工艺研究[J].粮油加工与食品机械,2005(9):47-48.
[24]赵新淮,徐红华,姜毓君.食品蛋白质:结构、性质与功能[M].北京:科学出版社,2009:440-441.
[25]弗兰克P英克鲁佩勒,大卫P德维特,狄奥多尔L伯格曼,等.传热和传质基本原理[M].叶宏,葛新石,徐斌,译. 6版.北京:化学工业出版社,2007:106-114.
[26] CAI X,YAN A,FU N,et al. In vitro antioxidant activities of enzymatic hydrolysate from Schizochytrium sp. and its hepatoprotective effects on acute alcohol-induced liver injury in vivo[J]. Marine Drugs,2017,15(4):115-128.
[27] LI Y,SADIQ F A,FU L,et al. Identification of angiotensin I-Converting enzyme inhibitory peptides derived from enzymatic hydrolysates of razor clamsinonovacula constricta[J]. Marine Drugs,2016,14(6):110-125.
[28] SARMADI B H,ISMAIL A. Antioxidative peptides from food proteins:A review[J]. Peptides,2010,31(10):1949-1956.
[29]李婷婷,张晖,吴彩娥.长林油茶籽粕糖蛋白的理化及结构特性分析[J].食品工业科技,2014,35(2):100-103.
[30] BARTH A. Infrared spectroscopy of proteins[J]. Biochimica et Biophysica Acta,2007,1767(9):1073-1101.