杏鲍菇蛋白质提取及功能性质测定

Analysis of extraction conditions and the functional properties of Pleurotus eryngii protein

以杏鲍菇副产物为原料,通过干燥、粉碎、碱提、酸沉、回调、冻干等工艺提取杏鲍菇蛋白质。研究了pH值、固液比、提取温度和提取时间等单因素对蛋白质提取率的影响,并经正交试验优化提取工艺条件,分析了杏鲍菇蛋白的等电点、溶解度、吸油性、吸水性、起泡性和起泡稳定性以及乳化性和乳化稳定性。结果表明:杏鲍菇蛋白质适宜提取工艺条件为pH值11.0、固液比1:40(g/mL)、提取时间40 min、杏鲍菇蛋白质提取率为(42.37±1.63)%、纯度(63.4±0.87)%。

Using Pleurotus eryngii byproduct as the raw material, by the technology of drying, crushing, alkali-extraction, acid precipitation, callback, freeze-drying, the Pleurotus eryngii protein was extracted, The effects of pH value, solid-liquid ratio, extraction temperature and extraction time on protein extraction rate were studied. And the orthogonal design was used to optimize the extraction conditions. The properties of Pleurotus eryngJJ protein, including isoelectrJc point, solubility, oil absorption capacity, water absorption capacity, foaming, foaming stability, emulsification and emulsion stability were analyzed. The result showed that the optimum condition of extraction process for Pleurotus eryngii protein was at pH 11.0, solid-liquid ratio 1：40 （g/mL）, extraction time 40 min. Under this condition, the extraction rate of Pleurotus eryngii protein was （42.37±1.63）%, the protein content was （63.4±0.87）%.