超声波辅助高效提取辣木籽中的蛋白质
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摘要
以脱脂辣木籽粉为原料,采用超声辅助法提取蛋白质,研究超声功率、液料比、NaCl浓度等因素对蛋白质提取率的影响。当NaCl浓度从0增大至0. 250 mol/L时,辣木籽蛋白质的提取率从7. 78%迅速增大至70. 68%,说明辣木籽蛋白质主要为盐溶蛋白质。通过响应面分析得到影响提取率的主次因素为:液料比> pH>NaCl浓度;当超声功率为120 W、超声时间为15 min、液料比为60∶1、pH为6. 30、NaCl浓度为1. 10 mol/L时,重复2次提取,辣木籽蛋白质的提取率高达88. 09%。将此条件下所得的上清液在pH为10. 00,NaCl浓度为4. 27mol/L的盐析条件下盐析,沉淀率达86. 80%,透析纯化后蛋白质纯度为96. 22%。因此,超声辅助能高效提取辣木籽蛋白质。
Proteins from Moringa oleifera seeds have high nutritional value. This study aimed to investigate the effects of ultrasonic power,liquid-solid ratio,and NaCl concentration on ultrasonic-assisted extraction of proteins from defatted Moringa oleifera seeds. When the concentration of NaCl increased from 0 to 0. 250 mol/L,the protein extractability increased rapidly from 7. 78% to 70. 68%,indicating that Moringa seed proteins were mainly salt-soluble proteins. The response surface analysis showed that liquid-solid ratio affected the protein extractability the most,followed by pH and NaCl concentration. The maximal protein extractability( 88. 09%) was achieved under the following condition: conducted an ultrasonic treatment at 120 W for 15 min with a liquid to solid ratio of 60∶ 1 and 1. 10 mol/L NaCl,and at pH of 6. 30,repeated this procedure for twice. The supernatant obtained under this condition was salted out with 4. 27 mol/L NaCl at pH = 10. 00,which resulted 86. 80% precipitation rate,and the purity of proteins reached 96. 22%. Therefore,highly efficient extraction of proteins from Moringa oleifera seeds could be achieved using an ultrasonic-assisted approach,which provides theoretical and technical supports for developing and using Moringa oleifera seeds' proteins.
Proteins from Moringa oleifera seeds have high nutritional value. This study aimed to investigate the effects of ultrasonic power,liquid-solid ratio,and NaCl concentration on ultrasonic-assisted extraction of proteins from defatted Moringa oleifera seeds. When the concentration of NaCl increased from 0 to 0. 250 mol/L,the protein extractability increased rapidly from 7. 78% to 70. 68%,indicating that Moringa seed proteins were mainly salt-soluble proteins. The response surface analysis showed that liquid-solid ratio affected the protein extractability the most,followed by pH and NaCl concentration. The maximal protein extractability( 88. 09%) was achieved under the following condition: conducted an ultrasonic treatment at 120 W for 15 min with a liquid to solid ratio of 60∶ 1 and 1. 10 mol/L NaCl,and at pH of 6. 30,repeated this procedure for twice. The supernatant obtained under this condition was salted out with 4. 27 mol/L NaCl at pH = 10. 00,which resulted 86. 80% precipitation rate,and the purity of proteins reached 96. 22%. Therefore,highly efficient extraction of proteins from Moringa oleifera seeds could be achieved using an ultrasonic-assisted approach,which provides theoretical and technical supports for developing and using Moringa oleifera seeds' proteins.
引文
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[19]郭雄,彭吟雪,何东平,等.超声波辅助提取橡胶籽粕中粗蛋白的研究[J].粮食与油脂,2017,30(8):55-60.
[20]赵玉红,林洋,张智,王振宇.碱溶酸沉法提取黑木耳蛋白质研究[J].食品研究与开发,2016,37(16):32-36.
[21] CUI Qiaoyun,NI Xinghong,ZENG Liang,et al. Optimization of protein extraction and decoloration conditions for tea residues[J]. Horticultural Plant Journal,2017,3(4):172-176.
[22] FIRATLIGIL-DURMUS E,EVRANUZ O. Response surface methodology for protein extraction optimization of red pepper seed(Capsicum frutescens)[J]. LWT-Food Science and Technology,2010,43(2):226-231.
[23]刘柏华,殷钟意,郑旭煦,等.超声波对牡丹籽粕蛋白质碱提取工艺及氨基酸组成的影响[J].食品与发酵工业,2015,41(9):215-219.
[24]饶胜其,臧祥玉,濮瑜雯,等.响应面试验优化广昌白莲蛋白提取工艺及其酶解多肽抗氧化活性[J].食品科学,2015,36(24):63-69.
[25]陈红梅,谢翎.响应面法优化半枝莲黄酮提取工艺及体外抗氧化性分析[J].食品科学,2016,37(2):45-50.
[26] KUI Zhong,WANG Qiang. Optimization of ultrasonic extraction of polysaccharides from dried longan pulp using response surface methodology[J]. Carbohydrate Polymers,2010,80(1):19-25.
[2] GOPALAKRISHNAN L,DORIYA K,KUMAR D S. Moringa oleifera:A review on nutritive importance and its medicinal application[J]. Food Science and Human Wellness,2016,5(2):49-56.
[3] ZHONG Jinfeng,WANG Yonghua,YANG Rong,et al.The application of ultrasound and microwave to increase oil extraction from Moringa oleifera seeds[J]. Industrial Crops and Products,2018,120:1-10.
[4] OLIVEIRA J T A,SILVEIRA S B,VASCONCELOS I M,et al. Compositional and nutritional attributes of seeds from the multiple purpose tree Moringa oleifera Lamarck[J].Journal of the Science of Food and Agriculture,1999,79(6):815-820.
[5] CARVALHO M S,ALVES B R R,SILVA M F,et al.Ca Cl2applied to the extraction of Moringa oleifera seeds and the use for Microcystis aeruginosa removal[J]. Chemical Engineering Journal,2016,304:469-475.
[6]汪国威,李明祥,蒋璐,等.水酶法同时制备辣木籽油和水解蛋白的工艺研究[J].食品工业,2018,39(1):105-108.
[7]刘华勇.水酶法同时提取辣木籽油和抗氧化肽的研究[D].广州:华南理工大学,2016.
[8]赵翊君,刘华勇,陈森林,等.辣木籽酶解产物的蛋白回收率及DPPH·清除能力的研究[J].现代食品科技,2017,33(12):77-83.
[9] SINGH G R S,OGUNSINA B S,RADHA C. Protein extractability from defatted Moringa oleifera lam seeds flour[J]. Ife Journal of Science,2011,13(1):121-127.
[10] PREECEK E,HOOSHYAR N,KRIJGSMAN A J,et al.Pilot-scale ultrasound-assisted extraction of protein from soybean processing materials shows it is not recommended for industrial usage[J]. Journal of Food Engineering,2017,206:1-12.
[11] JIANG Lianzhou,WANG Jing,LI Yang,et al. Effects of ultrasound on the structure and physical properties of black bean protein isolates[J]. Food Research International,2014,62:595-601.
[12] RODRIGUEZ-PEREZ C, QUIRANTES-PINER,FERNáNDEZ-GUTIERREZ A,et al. Optimization of extraction method to obtain a phenolic compounds-rich extract from Moringa oleifera lam leaves[J]. Industrial Crops and Products,2015,66:246-254.
[13]岳秀洁,李超,扶雄.超声提取辣木叶黄酮优化及其抗氧化活性[J].食品工业科技,2016,37(1):226-231.
[14]吕晓亚,白新鹏,伍曾利,等.辣木叶水溶性蛋白的超声-微波萃取及其性质研究[J].食品工业科技,2016,37(5):212-216; 221.
[15]中华人民共和国国家卫生和计划生育委员会国家食品药品监督管理总局. GB 5009. 5—2016.食品中蛋白质的测定[S].北京:中国标准出版社,2016.
[16]中华人民共和国国家质量监督检验检疫总局. SN/T3926—2014.出口乳、蛋、豆类食品中蛋白质含量的测定考马斯亮蓝法[S].北京:中国标准出版社,2014.
[17]高艳秀,陈复生,布冠好,等.超声波辅助SDS反胶束前萃花生蛋白研究[J].粮食与油脂,2012,25(7):15-19.
[18]李盼盼,董海洲,刘传富,等.超声波辅助提取银杏蛋白工艺条件的优化[J].中国食品学报,2012,12(6):88-95.
[19]郭雄,彭吟雪,何东平,等.超声波辅助提取橡胶籽粕中粗蛋白的研究[J].粮食与油脂,2017,30(8):55-60.
[20]赵玉红,林洋,张智,王振宇.碱溶酸沉法提取黑木耳蛋白质研究[J].食品研究与开发,2016,37(16):32-36.
[21] CUI Qiaoyun,NI Xinghong,ZENG Liang,et al. Optimization of protein extraction and decoloration conditions for tea residues[J]. Horticultural Plant Journal,2017,3(4):172-176.
[22] FIRATLIGIL-DURMUS E,EVRANUZ O. Response surface methodology for protein extraction optimization of red pepper seed(Capsicum frutescens)[J]. LWT-Food Science and Technology,2010,43(2):226-231.
[23]刘柏华,殷钟意,郑旭煦,等.超声波对牡丹籽粕蛋白质碱提取工艺及氨基酸组成的影响[J].食品与发酵工业,2015,41(9):215-219.
[24]饶胜其,臧祥玉,濮瑜雯,等.响应面试验优化广昌白莲蛋白提取工艺及其酶解多肽抗氧化活性[J].食品科学,2015,36(24):63-69.
[25]陈红梅,谢翎.响应面法优化半枝莲黄酮提取工艺及体外抗氧化性分析[J].食品科学,2016,37(2):45-50.
[26] KUI Zhong,WANG Qiang. Optimization of ultrasonic extraction of polysaccharides from dried longan pulp using response surface methodology[J]. Carbohydrate Polymers,2010,80(1):19-25.