花椒籽蛋白的制备工艺优化及组成分析

Optimization of Preparation Process of Zanthoxylum bungeanum Seed Protein and Its Composition Analysis

以花椒籽蛋白提取率为评价指标,采用单因素试验和响应面试验研究4个因素(料液比、pH值、提取温度和提取时间)对花椒籽蛋白提取率的影响。通过SDS-PAGE凝胶电泳和氨基酸分析,探究花椒籽蛋白的组成。结果表明,花椒籽蛋白的最佳提取工艺条件为料液比1∶35(g/mL)、pH值9.0、提取温度45℃、提取时间3.5 h,在该条件下花椒籽蛋白提取率可达46.54%。花椒籽蛋白由6个主要亚基组成:54,31,25,18,10,9 kDa,其中31 kDa的蛋白质含量最丰富。花椒籽蛋白氨基酸种类齐全,其中Glu含量最高,达到16.37 g/100 g。此外,花椒籽蛋白中必需氨基酸、疏水性氨基酸和酸性氨基酸含量较高,分别为36.88,34.75,24.65 g/100 g。由此可知,花椒籽蛋白是一种营养价值较高的优质蛋白质资源,同时可能具备抗氧化功能。

With Zanthoxylum bungeanum seed protein extraction rate as the evaluation index,single factor test and response surface test are used to investigate the effects of solid-liquid ratio,pH value,extraction temperature and extraction time on Zanthoxylum bungeanum seed protein extraction rate.The composition of Zanthoxylum bungeanum seed protein is explored by SDS-PAGE gel electrophoresis and amino acid analysis.The results show that the optimal extraction process conditions are solid-liquid ratio of 1∶35(g/mL),pH value of 9.0,extraction temperature of 45℃and extraction time of 3.5 h.The extraction rate of Zanthoxylum bungeanum seed protein under these conditions could reach 46.54%.Zanthoxylum bungeanum seed protein consists of six major subunits,namely 54,31,25,18,10,9 kDa,among which,the content of 31 kDa protein is the most abundant.Zanthoxylum bungeanum seed protein has a complete variety of amino acids,among which,the content of Glu is the hightest of 16.37 g/100 g.In addition,the content of essential amino acids,hydrophobic amino acids and acidic amino acids in Zanthoxylum bungeanum seed protein is higher,which is 36.88,34.75,24.65 g/100 g respectively.In conclusion,Zanthoxylum bungeanum seed protein is a kind of high-quality protein resource with high nutritional value and it may have antioxidant function.