摘要
该文确定白玉菇蛋白最适提取工艺,探究不同p H值对白玉菇蛋白功能特性的影响。采用碱法提取白玉菇蛋白,通过单因素试验,结合响应面法,确定最佳提取工艺,并在不同pH值下对提取的白玉菇蛋白功能特性进行测定。结果表明,白玉菇蛋白碱提法的最佳提取工艺为pH 12.1,提取温度61℃,料液比1∶40(g∶mL),提取时间2 h,在此条件下蛋白提取率可达(43.19±0.22)%,与预测值接近;pH值对白玉菇蛋白的功能特性影响显著,当溶液pH接近白玉菇蛋白等电点时,蛋白的溶解性、乳化性、乳化稳定性及起泡性均最差,但此时白玉菇蛋白的泡沫稳定性最好,偏离等电点后除泡沫稳定性有所下降外,其余各特性均有回升;氨基酸分析表明,白玉菇蛋白鲜味氨基酸含量丰富,是一种优质蛋白。
The present work aimed to determine the best extraction technology of white Hypsizygus marmoreu protein and explore the effect of different pH values on the functional characteristics of white Hypsizygus marmoreu protein.The protein of white Hypsizygus marmoreu was extracted by alkali extraction.The best extraction process was determined by a single factor test and optimized by sponse surface method.The functional characteristics of the protein were determined under different p H values.Results show that the best extraction process of white Hypsizygus marmoreu protein by alkali extraction is pH 12.1,extraction temperature 61℃,the ratio of material to liquid 1∶40(g∶mL),extraction time 2 h.Under this condition,the protein extraction rate can reach(43.19±0.22)%,which is close to the predicted value;p H value has a significant impact on the functional characteristics of white Hypsizygus marmoreu protein.When the p H of solution is close to the isoelectric point of white Hypsizygus marmoreu protein,the solubility,emulsification,emulsification stability and foaming are the worst,but the foam stability of white Hypsizygus marmoreu protein is the best.After departure from isoelectric point,all the other characteristics recovered,except for the foam stability;Amino acid analysis showed that the protein content of white Hypsizygus marmoreu was rich and it was a high-quality protein.Hence,the extraction of white Hypsizygus marmoreu protein by alkali extraction has excellent functional characteristics and great development potential.
作者
李晓明
陈凯
黄占旺
沈勇根
卢剑青
程宏桢
刘馥源
安兆祥
徐弦
LI Xiaoming;CHEN Kai;HUANG Zhanwang;SHEN Yonggen;LU Jianqing;CHENG Hongzhen;LIU Fuyuan;AN Zhaoxiang;XU Xian(College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China;Yichun Forestry Industry Development(Camellia)Administration,Yichun 336000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第4期239-246,共8页
Food and Fermentation Industries
基金
江西主栽食用菌贮藏保鲜及加工技术研究(JXXTCX2018-03-04)
关键词
白玉菇
蛋白
碱法提取
响应面法
功能特性
氨基酸组成
white Hypsizygus marmoreu
protein
alkali extraction
response surface
functional properties
amino acid composition
