食品科学2017，Vol.38Issue(18)：222-228,7.DOI:10.7506/spkx1002-6630-201718035
响应面试验优化超声辅助碱提鸭肝蛋白工艺及其抗氧化性能
Optimization of Ultrasonic-Assisted Alkaline Extraction of Duck Liver Protein Using Response Surface Methodology and Its Antioxidant Activity
摘要
Abstract
The ultrasonic-assisted alkaline extraction of duck liver protein was optimized by response surface methodology, and the antioxidant activity of duck liver protein extracted with and without ultrasonic treatment was compared. For the ultrasonic-assisted extraction, the optimum conditions were determined as follows: ultrasonic power, 256 W; ultrasonic exposure time, 43 min; and pH value, 11, where the maximum yield of duck liver protein equal to 73.1% was achieved. Antioxidant activity tests showed that IC50 values for scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate (ABTS+·) and hydroxyl free radicals were 1.97, 0.168 and 0.529 mg/mL of the ultrasonically extracted duck liver protein, respectively, suggesting stronger scavenging activity against ABTS+· than other free radicals, which also had high reducing power. Moreover, its antioxidant activity was significantly higher than that of the conventional alkali-extracted protein (P < 0.05). The current study may provide a scientific basis for intensive processing of duck liver.关键词
鸭肝蛋白/超声辅助碱提/响应面/抗氧化Key words
duck liver protein/ultrasonic-assisted alkaline extraction/response surface methodology/antioxidant activity分类
轻工纺织引用本文复制引用
王立,邹烨,张坤,于海..响应面试验优化超声辅助碱提鸭肝蛋白工艺及其抗氧化性能[J].食品科学,2017,38(18):222-228,7.基金项目
"十二五"农村领域国家科技计划课题(2014BAD04B11) （2014BAD04B11）
江苏省农业科技自主创新资金项目(CX(14)2117) （CX(14）
江苏省博士后科研资助计划项目(1601131C) （1601131C）
