河南农业科学2016，Vol.45Issue(1)：147-151,5.DOI:10.15933/j.cnki.1004-3268.2016.01.033
香椿籽蛋白质超声波辅助提取工艺及其功能性质比较
Extraction Process and Functional Properties of Protein from Toona sinensis Seed by Ultrasonic-assisted Method
摘要
Abstract
To optimize the extraction conditions of protein from Toona sinensis seed,water extraction and salt extraction were used,and the functional properties of protein were investigated. The result showed that the optimum salt extraction conditions were as followe,salt concentration of 1. 53 mol/L,time of 70 min, solid to liquid ratio of 1:45,temperature of 20℃,power of 240 W,and the extraction yield was 58. 18%, which was 31. 68 percentage points higher than that of water extraction. Functional properties results of protein extracted from two methods showed that formability,foam stability,water holding capacity of pro-tein extracted by salt were significantly higher than that of water extraction(P<0. 01),while emulsifica-tion(P<0. 01),oil-holding capacity(P<0. 01),emulsifying stability(P<0. 05) were significantly lower than that of water extraction.关键词
超声波/香椿籽/蛋白质/功能性质Key words
ultrasonic/Toona sinensis seed/protein/functional properties分类
园艺学与植物营养学引用本文复制引用
杨慧,王赵改,陈丽娟,史冠莹..香椿籽蛋白质超声波辅助提取工艺及其功能性质比较[J].河南农业科学,2016,45(1):147-151,5.基金项目
河南省财政预算项目(20148010) （20148010）
河南省农业科学院示范与推广项目[豫农科推(2014)2号] （2014）
