响应面法优化牡丹籽粕蛋白提取工艺及其功能性质

Optimization of Extraction Process by Response Surface Methodology and Functional Properties of Peony Seed Meal Protein

以脱脂牡丹籽粕主要原料,在碱溶酸沉法的基础上,采用超声波辅助酶解法提取其中蛋白质。研究超声温度、超声时间、料液比、糖化酶剂量对蛋白质得率的影响,利用响应面法优化牡丹籽粕蛋白质提取工艺条件,并将提取的牡丹籽粕蛋白功能性质与大豆分离蛋白进行对比。结果表明:提取牡丹籽粕蛋白的最佳工艺条件为料液比1∶10 (g/mL)、超声温度50℃、超声时间120 min、糖化酶添加量2%;影响因素大小按顺序排列为超声温度>超声时间>糖化酶剂量>料液比;最优工艺条件下的牡丹籽蛋白质得率为26.65%,其蛋白质含量为91.02%;牡丹籽粕蛋白的持水性、泡沫稳定性和乳化稳定性比大豆分离蛋白强,但其吸油性、乳化性和起泡性弱于大豆蛋白。

Using non-fat peony protein as the main raw material,the protein was extracted by ultrasonic-assisted enzymatic hydrolysis based on the alkali-soluble acid precipitation method.The effects of ultrasonic temperature,ultrasonic time,solid-liquid ratio,and addition amount of saccharifying enzyme on protein yield were studied,the extraction condition of protein was optimized by response surface methodology,and the functional properties of the extracted peony seed meal protein were compared with those of isolated soybean protein.The results showed that the optimal process condition for extracting peony seed meal protein was as follows:solid-liquid ratio 1:10(g/mL),ultrasonic temperature 50℃,ultrasonic time 120 min,and saccharification enzyme addition 2%;The influencing factors were arranged in order:ultrasonic temperature>ultrasonic time>enzyme dose>material-liquid ratio;The protein yield of peony seeds under the optimal process conditions was 26.65%,and the protein content was 91.02%;The water holding capacity,foam stability and emulsifying stability of peony seed meal protein were better than soybean protein isolate,but its oil absorption,emulsifying and foaming properties were weaker than soybean protein.