碱法提取紫小麦麸皮蛋白质的条件优化
|
摘要
以紫小麦加工得到的副产物麸皮为原料,对其进行深层次的开发利用。通过碱法提取紫小麦麸皮中的蛋白质,采用凯氏定氮法对比了料液比、时间、pH值、温度等因素对原料中蛋白质提取量的影响,确定了蛋白质提取的最佳单因素条件:料液比1∶15(g/mL)、提取时间60 min、pH 9、温度50℃。采用SPSS 20.0分析显著性,用JMP 11.0软件进行试验设计,相互作用响应曲面采用Origin 8.5软件绘制,以紫小麦麸皮中蛋白质的提取量为响应值,建立数学模型,确定蛋白质提取的最佳工艺条件:料液比为1∶20、提取时间40 min、pH 9.11、温度60℃,在此条件下蛋白质的最高提取量为(66.59±0.07) mg/g。
In the work,the by-product bran from purple wheat was used as raw material for the further development and utilization. In this study,the protein of purple wheat bran was extracted by alkali method. The effects of material-liquid ratio,time,pH and temperature on the extraction amount of protein from the raw material were investigated and compared with Kjeldahl method. The extraction conditions of protein were optimized as follows by the single factor experiments:solid to liquid ratio of 1 ∶15,extraction time of 60 min,pH9 and temperature of 50 ℃. The experiment was analyzed by SPSS 20.0. The experiments were designed with JMP 11.0 software(data-processing software developed by SAS). The response surfaces of the interaction were drawn by Origin 8.5 software. The extraction amounts of protein from purple wheat bran were used as the responses to establish a mathematical model. The extraction conditions of protein were optimized as follows :the solid-liquid ratio of 1 ∶20,extracting time of 40 min,pH 9.11 and temperature of 60 ℃. The highest extraction amount of the protein was(66.59 ± 0.07)mg/g.
In the work,the by-product bran from purple wheat was used as raw material for the further development and utilization. In this study,the protein of purple wheat bran was extracted by alkali method. The effects of material-liquid ratio,time,pH and temperature on the extraction amount of protein from the raw material were investigated and compared with Kjeldahl method. The extraction conditions of protein were optimized as follows by the single factor experiments:solid to liquid ratio of 1 ∶15,extraction time of 60 min,pH9 and temperature of 50 ℃. The experiment was analyzed by SPSS 20.0. The experiments were designed with JMP 11.0 software(data-processing software developed by SAS). The response surfaces of the interaction were drawn by Origin 8.5 software. The extraction amounts of protein from purple wheat bran were used as the responses to establish a mathematical model. The extraction conditions of protein were optimized as follows :the solid-liquid ratio of 1 ∶20,extracting time of 40 min,pH 9.11 and temperature of 60 ℃. The highest extraction amount of the protein was(66.59 ± 0.07)mg/g.
引文
[1]丁岩.彩粒小麦麸皮中酚酸的提取、分布及抗氧化活性研究[D].泰安:山东农业大学,2013.
[2]李伟.黑粒小麦麸皮中花色苷组分的分离、鉴定及抗氧化功能的研究[D].泰安:山东农业大学,2011.
[3]黄玮.彩色小麦遗传多样性与籽粒色素含量遗传分析[D].泰安:山东农业大学,2012.
[4]李雪.小麦麸皮水不溶性阿拉伯木聚糖对馒头品质的影响[D].郑州:河南工业大学,2012.
[5] GUADALUPE C Q,REN魪R B Q,JOS魪魣H O,et al. Identification of proteins contained in aqueous extracts of wheat bran through a proteomic approach[J]. Journal of Cereal Science,2018,80:31-36.
[6]乔永锋,陈志成.彩色小麦麸皮的营养分析[J].粮食加工,2014(4):8-12.
[7]汪东.紫色小麦麸皮多肽抗氧化及抑菌活性的研究[D].泰安:山东农业大学,2014.
[8]胡燃.小麦麸皮中蛋白与纤维的综合利用研究[D].无锡:江南大学,2015.
[9]徐忠,薄凯,张珍珠.麦麸蛋白的碱法提取工艺及乳化性质研究[J].食品工业科技,2006(9):66-68.
[10]周义,张新宇,李丹,等.鲜食水稻蛋白质提取工艺优化及结构分析[J].中国食品添加剂,2018(9):77-83.
[11]夏克东.星油藤蛋白的制备及其理化性质的研究[D].郑州:河南工业大学,2016.
[12]韩丽丽,杨志伟.响应面优化超声波提取薏米蛋白工艺[J].粮食与油脂,2017,30(12):73-77.
[13]曹向宇.麦麸多肽的制备及生物活性的研究[D].沈阳:沈阳农业大学,2009.
[14]侯若琳,刘鑫,项凯凯,等.响应面法优化蛹虫草蛋白超声波辅助提取工艺及其营养评价[J].生物技术通报,2018,34(11):198-204.
[15] PARAMAN I,HETTIRACHCHY N S,SCHAEFER C,et al. Hydrophobicity,solubility,and emulsifying properties of enzyme-modified rice endosperm protein[J]. Cereal Chemistry,2007,84(4):343-349.
[16]张颜廷.黑粒小麦麸皮中多种功能成分的联合提取条件优化[D].泰安:山东农业大学,2013.
[17]陈凤莲.碱液浸提法分离小麦麸皮中蛋白质的研究[J].哈尔滨商业大学学报(自然科学版),2010,26(3):274-276.
[18]杨倩,蔡茜茜,郭淋凯,等.响应面优化提取小球藻蛋白质及其性质研究[J].中国食品学报,2018,18(6):183-190.
[2]李伟.黑粒小麦麸皮中花色苷组分的分离、鉴定及抗氧化功能的研究[D].泰安:山东农业大学,2011.
[3]黄玮.彩色小麦遗传多样性与籽粒色素含量遗传分析[D].泰安:山东农业大学,2012.
[4]李雪.小麦麸皮水不溶性阿拉伯木聚糖对馒头品质的影响[D].郑州:河南工业大学,2012.
[5] GUADALUPE C Q,REN魪R B Q,JOS魪魣H O,et al. Identification of proteins contained in aqueous extracts of wheat bran through a proteomic approach[J]. Journal of Cereal Science,2018,80:31-36.
[6]乔永锋,陈志成.彩色小麦麸皮的营养分析[J].粮食加工,2014(4):8-12.
[7]汪东.紫色小麦麸皮多肽抗氧化及抑菌活性的研究[D].泰安:山东农业大学,2014.
[8]胡燃.小麦麸皮中蛋白与纤维的综合利用研究[D].无锡:江南大学,2015.
[9]徐忠,薄凯,张珍珠.麦麸蛋白的碱法提取工艺及乳化性质研究[J].食品工业科技,2006(9):66-68.
[10]周义,张新宇,李丹,等.鲜食水稻蛋白质提取工艺优化及结构分析[J].中国食品添加剂,2018(9):77-83.
[11]夏克东.星油藤蛋白的制备及其理化性质的研究[D].郑州:河南工业大学,2016.
[12]韩丽丽,杨志伟.响应面优化超声波提取薏米蛋白工艺[J].粮食与油脂,2017,30(12):73-77.
[13]曹向宇.麦麸多肽的制备及生物活性的研究[D].沈阳:沈阳农业大学,2009.
[14]侯若琳,刘鑫,项凯凯,等.响应面法优化蛹虫草蛋白超声波辅助提取工艺及其营养评价[J].生物技术通报,2018,34(11):198-204.
[15] PARAMAN I,HETTIRACHCHY N S,SCHAEFER C,et al. Hydrophobicity,solubility,and emulsifying properties of enzyme-modified rice endosperm protein[J]. Cereal Chemistry,2007,84(4):343-349.
[16]张颜廷.黑粒小麦麸皮中多种功能成分的联合提取条件优化[D].泰安:山东农业大学,2013.
[17]陈凤莲.碱液浸提法分离小麦麸皮中蛋白质的研究[J].哈尔滨商业大学学报(自然科学版),2010,26(3):274-276.
[18]杨倩,蔡茜茜,郭淋凯,等.响应面优化提取小球藻蛋白质及其性质研究[J].中国食品学报,2018,18(6):183-190.