微波辅助提取美藤果蛋白工艺优化及性质研究

Optimization of microwave-assisted extraction process and properties of protein from Plukenetia volubilis

  • 摘要: 【目的】优化美藤果蛋白的提取工艺,并研究其加工性质,为美藤果蛋白的精深加工利用提供参考依据。【方法】以脱脂美藤果饼为原料,采用微波辅助碱溶酸沉法提取美藤果蛋白(记为MAPP),在单因素试验基础上,以液料比(A)、微波功率(B)和微波时间(C)为自变量,MAPP得率(Y)为响应值,通过响应面法优化其提取工艺,同时探究不同温度和pH对其加工性质的影响,并与碱溶酸沉法提取的美藤果蛋白(记为APP)进行比较。【结果】3个因素对MAPP得率的影响排序为微波功率>液料比>微波时间,其中微波功率影响极显著(P<0.01,下同),3个交互项影响均不显著(P>0.05),模型优化方程为Y=14.42+0.5075A+1.05B+0.4838C+0.0425AB+0.4225AC-0.1350BC-1.25A2-1.13B2-0.8725C2,得到MAPP提取的最佳工艺条件:液料比17∶1(mL/g)、微波功率645 W、微波时间62 s,在此条件下蛋白得率为14.46%,蛋白纯度为90.29%,高于APP得率(13.24%)。60℃热处理可增强美藤果蛋白的溶解性,50℃时持水率和持油率最大;当pH为2或9时,美藤果蛋白有较高的溶解性,且其起泡性及起泡稳定性、乳化性及乳化稳定性均为最高;相较于APP,在60和70℃时,MAPP的溶解性和持水性极显著提高,20~60℃范围内MAPP的持油率均高于APP,pH为4~7时MAPP溶解性极显著提高;在适当pH条件下起泡性及起泡稳定性、乳化性及乳化稳定性均得到改善。【结论】微波辅助碱溶酸沉法可提高美藤果蛋白得率,改善其加工性质。

     

    Abstract: 【Objective】To enhance the extraction methodology of Plukenetia volubilis protein and investigate its processing characteristics to provide reference for the advanced processing and utilization of P. volubilis protein. 【Method】A microwave-assisted alkali dissolution-acid precipitation method was used to extract P. volubilis protein(denoted as MAPP) from its cake. Based on a single-factor test, the extraction process was optimized by response surface methodology using liquid-to-material ratio(A), microwave power(B) and microwave time(C) as independent variables and MAPP yield(Y) as response value. Furthermore, the effects of varying temperatures and pH on MAPP's processing properties were investigated, which were compared with alkali dissolution-acid precipitation extracted P. volubilis protein(denoted as APP). 【Result】The effects of the three factors on the MAPP yield were ranked as microwave power>liquid-tomaterial ratio>microwave time, in which the effect of microwave power was extremely significant(P<0.01,the same below), and the effects of the three interaction items were not significant(P>0.05), and the model optimization equation was Y=14.42+0.5075A+1.05B+0.4838C+0.0425AB+0.4225AC-0.1350BC-1.25A2-1.13B2-0.8725C2. The optimal process conditions for MAPP extraction were obtained: liquid-to-material ratio of 17∶1(mL/g), microwave power of 645W, and microwave time of 62 s. Under these conditions, the protein yield was 14.46%, and the protein purity was 90.29%, which was higher than that of the APP yield(13.24%). The heat treatment at 60 ℃ enhanced the solubility of P.volubilis protein, the water holding rate and oil holding rate were the largest at 50 ℃; when the pH was 2 or 9, the solubility of P. volubilis protein was high, and its foaming and foaming stability, emulsification and emulsion stability were the highest; compared with APP, the solubility and water holding rate of MAPP were extremely significantly increased at 60 and 70 ℃, and the oil holding rate of MAPP was higher than that of APP in the range of 20-60 ℃, the solubility of MAPP was extremely significantly improved in the pH range of 4-7; the foaming and foaming stability, emulsification and emulsion stability were improved under the appropriate pH conditions. 【Conclusion】Microwave-assisted alkali dissolution-acid precipitation can increase the protein yield of P. volubilis and improve its processing properties.

     

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