摘要
以紫苏饼粕为原料,采用碱溶酸沉法提取蛋白,以糖为修饰剂,以DPPH自由基清除率为考察指标,通过单因素实验、响应面分析法优化制备紫苏蛋白美拉德反应修饰产物工艺,研究其抗氧化活性。结果表明,在料液比1∶12、碱溶pH 9.0、50℃、溶解40 min、酸沉pH 4.4条件下,提取的紫苏蛋白纯度达69.9%。单因素实验制备糖-紫苏蛋白美拉德反应产物的最适工艺为最适糖种类为木糖、紫苏蛋白于100℃加热4 h,紫苏蛋白与木糖最适质量比15∶1,初始pH 9.0。响应面优化结果显示各因素对抗氧化能力影响的主次顺序为起始pH值>紫苏蛋白与木糖的质量比>反应时间;结合实际,其最佳工艺为初始pH 8.2、反应时间4.85 h、紫苏蛋白与木糖的质量比15∶1,此时对DPPH自由基的清除率达55.3%,与预测值54.18%接近,紫苏蛋白美拉德反应产物有较好的抗氧化活性。
With perilla seed meal as the raw material,protein is extracted by alkali-extraction and acidprecipitation method.With sugar as the modifier and DPPH free radical scavenging rate as the investigation index,single factor experiment and response surface analysis method are used to optimize the preparation process of perilla protein product modified by Maillard reaction and their antioxidant activity is studied.The results show that the purity of extracted perilla protein reaches 69.9%when the solid-liquid ratio is 1∶12,the alkali-extraction pH is 9.0,50℃,dissolution time is 40 min,and acid precipitation pH is 4.4.The optimal process for preparing sugar-perilla protein Maillard reaction products by single factor experiment is as follows:the optimal sugar type is xylose,perilla protein is heated at 100℃for 4 h,the optimal mass ratio of perilla protein to xylose is 15∶1,and the initial pH is 9.0.Response surface optimization results show that the primary and secondary order of the effects of the factors on the antioxidant capacity is initial pH value>the mass ratio of perilla protein to xylose>reaction time.Combined with the actual conditions,the optimal process is initial pH of 8.2,reaction time of 4.85 h and the mass ratio of perilla protein to xylose of 15∶1,at this time,the DPPH free radical scavenging rate reaches 55.3%,close to the predicted value of 54.18%.Perilla protein Maillard reaction products have good antioxidant activity.
作者
宋彦显
李胜强
闵玉涛
SONG Yan-xian;LI Sheng-qiang;MIN Yu-tao(College of Chemical Engineering and Food,Zhengzhou University of Technology,Zhengzhou 450044,China)
出处
《中国调味品》
CAS
北大核心
2024年第2期95-101,共7页
China Condiment
基金
河南省高等学校重点科研项目(21A550012)
2021年度郑州市科技局基础研究与应用基础研究项目(ZKZ202101)
郑州工程技术学院2018年度科技创新团队培育基金(CXTD2018K3)
郑州工程技术学院技术研发推广与转化基金项目(zjz202202)。
关键词
紫苏蛋白
美拉德反应
抗氧化活性
响应面分析法
perilla protein
Maillard reaction
antioxidant activity
response surface analysis method
