微波辅助碱法提取麦胚蛋白及其功能特性的研究
|
摘要
麦胚中蛋白含量丰富,且麦胚蛋白氨基酸比例均衡,是一种优良的蛋白资源。为了更加有效地提取麦胚蛋白,采用微波辅助碱提的方法,考察了微波预处理时间、液料比、碱提温度、碱液p H对麦胚蛋白提取率的影响,并采用正交试验对提取工艺参数进行优化。结果表明:微波辅助碱法提取麦胚蛋白的最优工艺参数为微波时间3 min,液料比25∶1,碱提温度50℃,碱液p H13,在此条件下麦胚蛋白的提取率达90%以上。经过微波处理后,蛋白质的溶解性增加了13.71%,持水性提高了27.61%,持油性增加了43.26%,蛋白质的乳化活性提高了24.41%,起泡性增强了19.08%。但乳化稳定性减少了9.02%,泡沫稳定性则降低了16.54%。研究表明,适当的微波预处理能有效地增加麦胚蛋白提取率并改善麦胚蛋白的部分功能特性。
Wheat germ contains abundant wheat germ protein,which has equilibrium amino acids proportion.Microwave-assisted alkali extraction method was used to extract wheat germ protein from wheat germ in the present study. The effect of microwave pretreatment time,liquid to solid ratio,alkali p H,extraction time and temperature on the extraction rate of wheat germ protein was investigated. The extraction process was optimized by using orthogonal experimental design method. The results showed that the optimum microwave-assisted alkali extraction conditions for wheat germ protein were as follows:microwave time 3 min,liquid to solid ratio 25 ∶1,p H 13 and 50 ℃,under which the wheat germ protein extraction rate was above 90%. Furthermore,after microwave treatment,the solubility,water holding capacity,oil holding capacity,emulsifying activity and foaming ability of wheat germ protein increased by 13.71%,27.61%,43.26%,24.41% and 19.08%,respectively,while the emulsion stability and foam stability decreased by 9.02% and 16.54% respectively. It was concluded that proper microwave pretreatment could increase the extraction rate and improve the functional properties of wheat germ protein.
Wheat germ contains abundant wheat germ protein,which has equilibrium amino acids proportion.Microwave-assisted alkali extraction method was used to extract wheat germ protein from wheat germ in the present study. The effect of microwave pretreatment time,liquid to solid ratio,alkali p H,extraction time and temperature on the extraction rate of wheat germ protein was investigated. The extraction process was optimized by using orthogonal experimental design method. The results showed that the optimum microwave-assisted alkali extraction conditions for wheat germ protein were as follows:microwave time 3 min,liquid to solid ratio 25 ∶1,p H 13 and 50 ℃,under which the wheat germ protein extraction rate was above 90%. Furthermore,after microwave treatment,the solubility,water holding capacity,oil holding capacity,emulsifying activity and foaming ability of wheat germ protein increased by 13.71%,27.61%,43.26%,24.41% and 19.08%,respectively,while the emulsion stability and foam stability decreased by 9.02% and 16.54% respectively. It was concluded that proper microwave pretreatment could increase the extraction rate and improve the functional properties of wheat germ protein.
引文
[1]ZHU K X,ZHOU H M,QIAN H F.Comparative study of chemical composition and physicochemical properties of defatted wheat germ flour and its protein isolate[J].Journal of Food Biochemistry,2006,30(3):329-341.
[2]ZHU K X,ZHOU H M,QIAN H F.Proteins extracted from defatted wheat germ:nutritional and structural properties[J].Cereal Chemistry,2007,83(1):69-75.
[3]GE Y,SUN A,NI Y,et al.Some nutritional and functional properties of defatted wheat germ protein[J].Journal of Agricultural and Food Chemistry,2000,48(12):6215-6218.
[4]辛志宏,吴守一,马海乐,等.α-淀粉酶法制备小麦胚芽蛋白的研究[J].食品科技,2003(6):11-13.
[5]SUN X H,ZHU K X,ZHOU H M.Protein extraction from defatted wheat germ by reverse micelles:Optimization of the forward extraction[J].Journal of Cereal Science,2008,48(3):829-835.
[6]SUN X H,ZHU K X,ZHOU H M.Optimization of a novel backward extraction of defatted wheat germ protein from reverse micelles[J].Innovative Food Science&Emerging Technologies,2009,10(3):328-333.
[7]ZHU K X,SUN X H,ZHOU H M.Optimization of ultrasound-assisted extraction of defatted wheat germ proteins by reverse micelles[J].Journal of Cereal Science,2009,50(2):266-271.
[8]孙艳平,任宇鹏.超声波辅助提取对麦胚蛋白性质的影响研究[J].食品研究与开发,2015(16):65-68.
[9]DUDLEY G B,RICHERT R,STIEGMAN A E.On the existence of and mechanism for microwave-specific reaction rate enhancement[J].Chemical Science,2015,6(4):2144-2152.
[10]吴素萍.微波碱法提取小麦胚蛋白工艺条件的探讨[J].粮食与饲料工业,2009(2):21-23.
[11]ZHU K X,SUN X H,CHEN Z C,et al.Comparison of functional properties and secondary structures of defatted wheat germ proteins separated by reverse micelles and alkaline extraction and isoelectric precipitation[J].Food Chemistry,2010,123(4):1163-1169.
[12]CHAVAN U D,MCKENZIE D B,SHAHIDI F.Functional properties of protein isolates from beach pea(Lathyrus maritimus L.)[J].Food Chemistry,2001,74(2):177-187.
[13]CLAVER I P,ZHOU H M.Enzymatic hydrolysis of defatted wheat germ by proteases and the effect on the functional properties of resulting protein hydrolysates[J].Journal of Food Biochemistry,2005,29(1):13-26.
[14]YU M,ZENG M,QIN F,et al.Physicochemical and functional properties of protein extracts from Torreya grandis seeds[J].Food Chemistry,2017,227:453-460.
[15]朱建华,邹秀容,陈侠涛.微波提取碎米中蛋白质的工艺研究[J].现代食品科技,2013(2):294-296.
[16]HETTIARACHCHY N S,GRIFFIN V K,GN-ANASAMBANDAM R.Preparation and functional properties of a protein isolate from defatted wheat germ[J].Cereal Chemistry,1996,73(3):364-367.
[17]赵新淮.食品蛋白质:结构、性质与功能[M].北京:科学出版社,2009:440-441.
[18]STADLER R H,LINEBACK D R,STADLERR H,et al.Process-induced food toxicants:occurrence,formation,mitigation and health risks[M].Hoboken,New Jersey:John Wiley&Sons Inc,2008:473-508.
[19]FRIEDMAN M.Alkali-induced lysinoalanine formation in structurally different proteins[J].Tribology International,1979,74(3):79-86.
[20]李致瑜.鱼肉蛋白贮藏期间构象变化对功能特性的影响[J].福建轻纺,2012(2):38-42.
[21]ZHANG T,LIU D,LIU J,et al.Improvement of the antioxidant activity of soybean peptides by microwave-assisted enzymatic digestion[C]//International Conference on Chemical,Material and Food Engineering,2015:159-165.
[2]ZHU K X,ZHOU H M,QIAN H F.Proteins extracted from defatted wheat germ:nutritional and structural properties[J].Cereal Chemistry,2007,83(1):69-75.
[3]GE Y,SUN A,NI Y,et al.Some nutritional and functional properties of defatted wheat germ protein[J].Journal of Agricultural and Food Chemistry,2000,48(12):6215-6218.
[4]辛志宏,吴守一,马海乐,等.α-淀粉酶法制备小麦胚芽蛋白的研究[J].食品科技,2003(6):11-13.
[5]SUN X H,ZHU K X,ZHOU H M.Protein extraction from defatted wheat germ by reverse micelles:Optimization of the forward extraction[J].Journal of Cereal Science,2008,48(3):829-835.
[6]SUN X H,ZHU K X,ZHOU H M.Optimization of a novel backward extraction of defatted wheat germ protein from reverse micelles[J].Innovative Food Science&Emerging Technologies,2009,10(3):328-333.
[7]ZHU K X,SUN X H,ZHOU H M.Optimization of ultrasound-assisted extraction of defatted wheat germ proteins by reverse micelles[J].Journal of Cereal Science,2009,50(2):266-271.
[8]孙艳平,任宇鹏.超声波辅助提取对麦胚蛋白性质的影响研究[J].食品研究与开发,2015(16):65-68.
[9]DUDLEY G B,RICHERT R,STIEGMAN A E.On the existence of and mechanism for microwave-specific reaction rate enhancement[J].Chemical Science,2015,6(4):2144-2152.
[10]吴素萍.微波碱法提取小麦胚蛋白工艺条件的探讨[J].粮食与饲料工业,2009(2):21-23.
[11]ZHU K X,SUN X H,CHEN Z C,et al.Comparison of functional properties and secondary structures of defatted wheat germ proteins separated by reverse micelles and alkaline extraction and isoelectric precipitation[J].Food Chemistry,2010,123(4):1163-1169.
[12]CHAVAN U D,MCKENZIE D B,SHAHIDI F.Functional properties of protein isolates from beach pea(Lathyrus maritimus L.)[J].Food Chemistry,2001,74(2):177-187.
[13]CLAVER I P,ZHOU H M.Enzymatic hydrolysis of defatted wheat germ by proteases and the effect on the functional properties of resulting protein hydrolysates[J].Journal of Food Biochemistry,2005,29(1):13-26.
[14]YU M,ZENG M,QIN F,et al.Physicochemical and functional properties of protein extracts from Torreya grandis seeds[J].Food Chemistry,2017,227:453-460.
[15]朱建华,邹秀容,陈侠涛.微波提取碎米中蛋白质的工艺研究[J].现代食品科技,2013(2):294-296.
[16]HETTIARACHCHY N S,GRIFFIN V K,GN-ANASAMBANDAM R.Preparation and functional properties of a protein isolate from defatted wheat germ[J].Cereal Chemistry,1996,73(3):364-367.
[17]赵新淮.食品蛋白质:结构、性质与功能[M].北京:科学出版社,2009:440-441.
[18]STADLER R H,LINEBACK D R,STADLERR H,et al.Process-induced food toxicants:occurrence,formation,mitigation and health risks[M].Hoboken,New Jersey:John Wiley&Sons Inc,2008:473-508.
[19]FRIEDMAN M.Alkali-induced lysinoalanine formation in structurally different proteins[J].Tribology International,1979,74(3):79-86.
[20]李致瑜.鱼肉蛋白贮藏期间构象变化对功能特性的影响[J].福建轻纺,2012(2):38-42.
[21]ZHANG T,LIU D,LIU J,et al.Improvement of the antioxidant activity of soybean peptides by microwave-assisted enzymatic digestion[C]//International Conference on Chemical,Material and Food Engineering,2015:159-165.