菰米蛋白的提取工艺优化及其理化性质分析

袁梦; 李春梅; 苏嘉敏; 周宇; 陈岩松; 章海风

doi:10.13386/j.issn1002-0306.2022060125

菰米蛋白的提取工艺优化及其理化性质分析

doi: 10.13386/j.issn1002-0306.2022060125

袁梦^1,,
李春梅^{1, 2, 3},
苏嘉敏¹,
周宇¹,
陈岩松¹,
章海风^{1, 2, 3, ,}

1.
扬州大学食品科学与工程学院，江苏扬州 225100
2.
中餐非遗技艺传承文化和旅游部重点实验室，江苏扬州 225100
3.
江苏省淮扬菜产业化工程中心，江苏扬州 225127

基金项目: 扬州市-扬州大学市校合作共建创新科技平台项目（YZ2020267）；江苏省文化和旅游重点实验室研究项目（203560133）；中餐非遗技艺传承文化与旅游部重点实验室2022年度开放课题（WLB2206）；国家自然科学基金青年基金（31800284）

详细信息

作者简介:
袁梦（1997−），女，硕士研究生，研究方向：营养与食品卫生，E-mail：yuanmengzy1234@163.com

通讯作者:
章海风（1977−），男，博士，副教授，研究方向：膳食营养，E-mail：zhanghf@yzu.edu.cn

中图分类号: TS202.1
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- 文章访问数: 111
- HTML全文浏览量: 42
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- 被引次数: 0
出版历程
- 收稿日期: 2022-06-15
- 网络出版日期: 2023-04-20
- 刊出日期: 2023-06-01

Optimization of Extraction Process and Analysis of Physicochemical Properties of Wild Rice Protein

YUAN Meng^1
,,
LI Chunmei^{1, 2, 3},
SU Jiamin¹,
ZHOU Yu¹,
CHEN Yansong¹,
ZHANG Haifeng^{1, 2, 3
, ,}

1.
School of Food Science and Engineering, Yangzhou University, Yangzhou 225100, China
2.
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225100, China
3.
Jiangsu Huai Yang Cuisine Industrialization Engineering Center, Yangzhou 225127, China

摘要

摘要: 以菰米为原料，采用碱提酸沉法提取蛋白质。在单因素实验基础上，以菰米蛋白质提取率为指标，结合响应面法优化，获得菰米蛋白的最佳提取工艺。并通过等电点沉淀后冻干获得菰米蛋白粉，以相同条件下提取获得的淮稻蛋白为对照，对菰米蛋白的分子组成、热稳定性及消化特性进行比较分析。结果表明：不同提取条件对碱提酸沉法提取菰米蛋白的影响为：料液比>温度>提取时间；最佳提取条件为：提取温度为58 ℃、料液比1:25 g/mL、提取时间为3.5 h，此提取条件下菰米蛋白提取率可达45.97%；菰米蛋白等电点pH为3.5；与淮稻蛋白相比，菰米蛋白变性峰值温度为108.4 ℃，ΔH=164.4 J/g，菰米高分子质量蛋白含量较少，消化特性基本相同，但游离氨基酸含量始终较高。综上表明菰米蛋白是人体补充蛋白质的优质来源。
- 菰米蛋白 /
- 提取工艺 /
- 响应面 /
- 理化性质 /
- 消化
Abstract: Wild rice was used as raw material to extract protein by alkali extraction and acid precipitation. Based on the single-factor test, the best extraction process of wild rice protein was obtained by using the index of extraction rate of rice protein and the optimization of the response surface method. The wild rice protein powder was obtained by isoelectric point precipitation and freeze-drying. Compared with the Huai rice protein extracted under the same conditions, wild rice protein's molecular composition, thermal stability, and digestion characteristics were compared and analyzed. The results showed that the effects of different extraction conditions on the extraction of wild rice protein by alkali extraction and acid precipitation were as follows: Ratio of material to liquid>temperature>time, and the optimum extraction conditions were as follows: Extraction temperature 58 ℃, the ratio of material to liquid 1:25 g/mL, extraction time 3.5 h. Under these conditions, the wild rice protein extraction rate was 45.97%, and the isoelectric point (pH) of wild rice protein was 3.5. Compared with Huai rice protein, the denaturation peak temperature of wild rice protein was 108.4 ℃, ΔH=164.4 J/g, the high molecular weight protein content was less, and the digestibility was the same, however, the content of free amino acids was always higher, which was more beneficial to human digestion and absorption. In conclusion, wild rice protein is a high quality source of supplemental protein for human body.
- wild rice protein /
- extraction process /
- response surface /
- physicochemical properties /
- digestion

HTML全文

图 1 提取时间对菰米蛋白质提取率的影响

Figure 1. Effect of extraction time on protein extraction rate of wild rice

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图 2 温度对菰米蛋白质提取率的影响

Figure 2. Effect of temperature on protein extraction rate of wild rice

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图 3 料液比对菰米蛋白质提取率的影响

Figure 3. Effects of the ratio of material to liquid on protein extraction rate of wild rice

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图 4 各因素交互作用对菰米蛋白质提取率的影响

Figure 4. Effect of interaction of various factors on protein extraction rate of wild rice

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图 5 菰米蛋白质等电点

Figure 5. Isoelectric point of wild rice protein

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图 6 菰米和淮稻蛋白的SDS-PAGE凝胶电泳分析结果

Figure 6. Results of SDS-PAGE gel electrophoresis of wild rice and Huai rice protein

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图 7 菰米和淮稻蛋白DSC分析

Figure 7. DSC analysis of wild rice and Huai rice protein

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图 8 菰米和淮稻蛋白消化过程中氨基酸含量变化

Figure 8. Changes in amino acid content during wild rice and Huai rice protein digestion

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表 1 提取菰米蛋白质响应面试验因素与水平

Table 1. Factors and levels of response surface test of protein extraction from wild rice

水平	因素
水平	A 提取时间（h）	B 温度（℃）	C 料液比（g/mL）
−1	2.5	50	1:15
0	3.0	55	1:20
1	3.5	60	1:25

下载: 导出CSV

表 2 Box-Behnken设计方案及试验结果

Table 2. Box-Behnken design and test results

序号	A 提取时间	B 温度	C 料液比	Y 蛋白质提取率（%）
1	1	0	−1	39.2
2	−1	0	1	44.3
3	0	0	0	48.0
4	−1	0	−1	38.0
5	1	−1	0	44.1
6	0	0	0	45.8
7	0	1	1	45.5
8	1	1	0	42.2
9	0	0	0	46.7
10	0	1	−1	46.2
11	−1	1	0	45.4
12	0	0	0	47.2
13	0	0	0	46.3
14	0	−1	1	44.2
15	0	−1	−1	37.6
16	1	0	1	46.4
17	−1	−1	0	37.2

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表 3 回归方差分析

Table 3. Regression analysis of variance

来源	总和	自由度	均方	F	P	显著性
模型	193.96	9	21.55	12.87	0.0014	**
A	6.13	1	6.13	3.66	0.0974
B	32.81	1	32.81	19.59	0.0031	**
C	51.01	1	47.04	28.10	0.0011	**
AB	25.50	1	25.50	15.23	0.0059	**
AC	0.20	1	0.20	0.12	0.7382
BC	13.32	1	13.32	7.96	0.0257	*
A²	37.58	1	37.58	22.45	0.0021	**
B²	10.61	1	10.61	6.34	0.0400	*
C²	14.22	1	14.22	8.49	0.0225	*
残差	11.72	7	1.67
失拟项	8.86	3	2.95	4.13	0.1021	不显著
纯误差	0	4	0
总和	202.82	16
R²	0.9563
R²_adj	0.9002
注：* 为差异显著（P<0.05）；** 为差异极显著（P<0.01）。

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