盐溶超滤制备菜籽蛋白及其功能特性研究

Rapeseed protein preparation by salt extraction combined with ultrafiltration and its functional properties

以微波热压处理菜籽粕和冷压菜籽粕为原料,使用盐溶结合超滤工艺进行蛋白提取,并对所提取的菜籽蛋白功能特性进行研究。结果表明:微波热压处理菜籽粕的蛋白提取率比冷压菜籽粕低约30%,电泳分析表明微波热压菜籽粕的球蛋白组分基本未被提出。根据两种原料的蛋白提取结果,最终确定的蛋白盐提条件如下:提取时间1 h,提取pH 5.5,固液比1∶8,NaCl浓度3 wt%。超滤能有效去除植酸、总酚等抗营养因子并提高所提蛋白的纯度,但也在一定程度降低了蛋白回收率。盐溶结合超滤工艺提取的蛋白具有较好的溶解性、热稳定性、持油性,为拓展菜籽蛋白在植物蛋白RTD营养品及植物肉领域中的应用提供了技术支持。

Microwave-hot pressing and low-temperature cold pressing rapeseed meal were used as raw materials,protein was extracted by salt-dissolution combined with ultrafiltration,and extracted rapeseed protein’s functional characteristics were studied. The results showed that the protein extraction rate of microwave-hot pressed rapeseed meal was about 30% lower than that of the cold pressed rapeseed meal. Electrophoretic analysis showed that the globulin was almost not extracted from the microwave-hot pressed meal. According to the protein extraction results of the two raw materials,the final salt extraction conditions were:extraction time 1h,extraction pH 5.53,solid-liquid ratio 1∶8,NaCl concentration 3 wt%. Ultrafiltration could effectively remove phytic acid,total phenol and other anti-nutritional factors and improve purity of the protein,but it also reduced the protein recovery to a certain extent.The protein extracted by ultrafiltration technology combined with salt-dissolution extraction had good solubility,thermal stability and oil retention. The study provides technical support for expanding the application of rapeseed protein in the field of plant protein-based RTD supplements and meat alternatives.