摘要
为实现辣椒籽的高值化利用,以辣椒籽为原料,利用超声辅助碱溶酸沉法提取蛋白质,在单因素试验基础上,采用响应面分析法对蛋白质提取工艺进行优化,并对其持水性、持油性、乳化性等功能活性进行分析。研究结果表明,最优提取工艺条件为:提取温度为36℃、提取时间为40.60 min、pH为10.11、料液比为1∶41 g/mL,蛋白质提取率可达(39.66%±0.69%)。在最优工艺条件下,辣椒籽蛋白的持水性为3.30 g/g,持油性为4.62 g/g,乳化性及乳化稳定性分别为25.79 m^(2)/g和85.71%,起泡性及起泡稳定性为42.50%和54.10%,功能特性显著优于传统的碱溶酸沉法得到的蛋白质,且持油性、乳化稳定性高于大豆分离蛋白。
In order to realize the high-value utilization of capsicum seeds,capsicum seeds was taken as raw materials to extract protein by ultrasonic-assisted alkali dissolution and acid precipitation.On the basis of single factor experiments,the protein extraction process was optimized by response surface analysis,and the functional activities such as water-holding,oil-holding and emulsifying were analyzed.The results show that the optimal extraction process conditions are as follows:extraction temperature is 36℃,extraction time is 40.60 min,pH is 10.11,solid-liquid ratio is 1∶41 g/mL.The protein extraction rate could reach to(39.66%±0.69%).Under the optimal process conditions,the water holding capacity of capsicum seed protein is 3.30 g/g,the oil holding capacity is 4.62 g/g,and the emulsifying property and emulsifying stability are 25.79 m^(2)/g and 85.70%respectively.The foaming property and foaming stability are 42.50%and 54.10%,respectively.These functional properties are significantly better than the protein obtained by the traditional alkali-soluble acid precipitation method,and the oil retention and emulsification stability are higher than those of soybean protein isolate.
作者
刘聪
尹乐斌
邹文广
罗雪韵
杨学为
LIU Cong;YIN Lebin;ZOU Wenguang;LUO Xueyun;YANG Xuewei(School of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,China;Key Laboratory of Soybean Product Processing and Safety Control in Hunan Province,Shaoyang 422000,China)
出处
《邵阳学院学报（自然科学版）》
2023年第6期78-87,共10页
Journal of Shaoyang University：Natural Science Edition
基金
湖南省教育厅重点资助项目(22A0529)
邵阳学院研究生科研创新项目(CX2022SY087)
湖南省自然科学基金项目(2023JJ50261)
湖南省普通高等学校科技创新团队支持项目资助(湘教通〔2023〕233号)。
关键词
辣椒籽蛋白
响应面法
工艺优化
功能特性
capsicum seed protein
response surface methodology
process optimization
functional properties
作者简介
刘聪,男,硕士研究生,从事食品工程方向研究,E-mail:760305842@qq.com;通信作者:尹乐斌,男,教授,博士,从事果蔬清洁加工技术应用研究,E-mail:lbyin0731@qq.com。
