摘要
以牛大力为原料提取水溶性蛋白,通过单因素试验和正交试验设计对牛大力水溶性蛋白提取工艺条件进行优化,并通过体外测定铁离子(Fe^(2+))的还原力和清除羟基自由基(·OH)的效果,评价牛大力水溶性蛋白的抗氧化性能。结果表明,液料比对牛大力水溶性蛋白提取率影响最大,其次是pH和提取时间,提取温度对牛大力水溶性蛋白提取率影响最小。牛大力水溶性蛋白提取的最优工艺条件是:提取温度50℃,提取时间4 h,液料比30∶1(mL∶g),pH值为9。在此优化工艺条件下,牛大力水溶性蛋白的提取率为154.59 mg·g^(-1)。牛大力水溶性蛋白具有较强的羟基自由基清除能力,对铁离子具有一定的还原力,但作用效果略低于维生素C。
Water-soluble protein from Millettia speciosa was optimized by single factor experiments and orthogonal experimental designs,and the antioxidant capacity of water-soluble protein was evaluated by scavenging hydroxyl free radical(·OH)and reducing ferric ion(Fe^(2+)).The results showed that the order influenced extraction rate of water-soluble protein was liquid-solid ratio>pH>extraction time>extraction temperature.The optimal extraction conditions were:extraction temperature of 50℃,extraction time 4 h,the liquid-solid ratio 30∶1(mL∶g),pH 9.Under the optimal conditions,the extraction yield of water-soluble protein from Millettia speciosa was 154.49 mg·g^(-1).Water-soluble protein from Millettia speciosa had certain scavenging capacity against·OH and reducing ferric ion(Fe^(2+)),but scavenging capacity against·OH was weaker than that of VC.
作者
陈建旭
刘艳芬
黄球荣
刘美钿
曾月洁
邓金影
CHEN Jianxu;LIU Yanfen;HUANG Qiurong;LIU Meitian;ZENG Yuejie;DENG Jinying(Guangdong Meiweiyuan Flavours Co.,Ltd.,Yangjiang 529800,China;Heshan Donggu Flavoring Food Co.,Ltd.,Heshan 529700,China)
出处
《现代食品》
2022年第12期97-102,共6页
Modern Food
关键词
牛大力
水溶性蛋白
提取
抗氧化性能
Millettia speciosa
water-soluble protein
extract
antioxidant capacity
