龙须菜蛋白的提取及其功能性质研究

Studies on Extraction of Gracilaria lemaneiformis Protein and Its Properties

采用响应曲面法优化龙须菜蛋白质提取工艺并对其抗氧化活性进行表征。以龙须菜蛋白质的提取率为指标,考察液料比(V/m)、碱浓度、浸提温度和浸提时间对提取率的影响。在单因素试验的基础上,采用四因素三水平的响应面分析法确定龙须菜蛋白提取工艺。结果表明:龙须菜蛋白质最佳提取工艺条件为:液料比(V/m)17∶1,碱浓度0.2 mol/L,浸提温度62℃,浸提时间2.5 h,提取率84.88%。在最优条件下提取的龙须菜蛋白对DPPH自由基、羟基自由基和ABTS的半数清除质量浓度分别为0.5,1.0和0.05 mg/mL,说明龙须菜蛋白质具有一定的抗氧化活性。

The optimization of the extraction process of protein from Gracilaria lemaneiformis was achieved by response surface methodology and its antioxidant activity were characterized.Gracilaria lemaneiformis protein extraction rate was taken as the index to study the effect of ratio of liquid :material (V/m),NaOH concentration,extraction temperature and extraction time on extraction yield.On the basis of single factor experiment,the four factors and three levels of response surface analysis method was taken to determine the Gracilaria lemaneiformis protein extraction process.The results showed that ratio of liquid:material (V/m)of 17:1,NaOH concentration of 0.2 mol/L,extraction temperature of 62℃ and extraction time of 2.5 h were optimal for protein extraction from Gracilaria lemaneiformi and the extraction ratio was 84.88%.The concentration for 50% of maximal effect (EC50)of Gracilaria lemaneiformi protein extracted under the optimal condition to DPPH radicals,Hydroxyl radical and ABTS radicals were 0.50 mg/mL,1.0 mg/mL and 0.05 mg/mL, which showed that protein extraction from Gracilaria lemaneiformi has certain antioxidant activity.