辣木叶水溶性蛋白的超声-微波萃取及其性质研究

Extraction and physicochemical properties of soluble protein from Moringa leaves by ultrasonic and microwave

研究辣木叶中可溶性蛋白的提取工艺及其性质。采用超声-微波协同萃取方法提取辣木叶中可溶性蛋白,在单因素实验的基础上,通过Box-Behnken中心组合实验确定最佳工艺参数,并对蛋白质氨基酸组成进行分析。实验结果表明:当料液比1∶160(g/m L),微波功率40 W,提取时间127 s,p H11,在此工艺条件下,辣木叶蛋白得率为40.11 mg/g。氨基酸分析表明,辣木叶可溶性蛋白中必需氨基酸含量为280.7 mg/g,含硫氨基酸含量较高,苏氨酸为第一限制性氨基酸。差示扫描量热仪(DSC)分析表明辣木叶可溶性蛋白的变性温度为113.7℃。

To study the extraction and physicochemical properties of soluble protein from Moringa leaves. Application of ultrasonic and microwave assisted extraction of protein was studied using dry Moringa leaves as a raw material by single factor experiment.The best extraction conditions were determined by Box-Behnken center united experimental design as follows =the ratio for material and liquid was 1：160（g/mL）, microwave power of 40 W, extracting time of 127 seconds,pH value of It ,under which the yield of protein in the extracts reached 40.11 mg/g. Amino acid analysis showed that content of essential amino acids of Moringa leaf protein was 280.7 mg/g.The content of sulfur amino acid was high. The first limiting amino acid （LAA）was threonine. Differential scanning calorimetry（ DSC）analysis showed that the soluble protein thermal denaturation temperature of Moringa leaf was 113.7 %.