热带作物学报2017，Vol.38Issue(6)：1120-1126,7.DOI:10.3969/j.issn.1000-2561.2017.06.022
番木瓜籽蛋白提取工艺及其性质研究
Extraction and Properties of Papaya Seed Protein
摘要
Abstract
The effect of solid-liquid ratio,extraction time and power of machine on the yield of protein in papaya seed was studied.The extraction method and conditions of papaya seed protein were confirmed by the single factor experiments of UAE and UMAE and the optimal process was determined by the Box-Behnken design.The properties of papaya seed protein such as isoelectric point (pI),solubility,foamability,emulsibility and water binding capacity were explored.Results indicated that UMAE was superior to UAE of papaya seed protein which was extracted rapidly and efficiently relatively.The optimal extract process was that solid-liquid ratio was 1∶90,extracted for 2 min,power was 50 W of the machine.Under this condition,the extract yield of papaya seed protein was about 52.31％.The pI of the extracted protein in papaya seed was 4.56.At pH4.5,the foaming ability was the highest which was opposite to the ability of emulsification and solubility.The protein extracted from papaya seed was short of water-holding which was (1.58±0.3)g/g.关键词
番木瓜籽蛋白/提取/响应面/性质Key words
Papaya seed protein/extraction/response surface/properties分类
农业科技引用本文复制引用
马若影,李幼梅,白新鹏,武林贺,张宇翔,王锡兰..番木瓜籽蛋白提取工艺及其性质研究[J].热带作物学报,2017,38(6):1120-1126,7.基金项目
2016年海南省研究生创新科研项目(No.Hys2016-45) （No.Hys2016-45）
海南省自然科学基金(No.20153159) （No.20153159）
海南省自然科学基金(No.314075). （No.314075）
