食品工业科技2017，Vol.38Issue(14)：181-187,7.DOI:10.13386/j.issn1002-0306.2017.14.036
番木瓜籽蛋白质的提取工艺及其功能性质
Extraction and functional properties of protein from the seeds of Carica papaya L.
摘要
Abstract
Protein from the seeds of Carica papaya L.was extracted with alkali solution and acid experimental methods after that the oil was taken off using soxhlet extraction.The results showed that the best extraction conditions were solid to liquid ratio of 1∶40,alkali mention pH9.3,the alkaline extraction temperature of 50 ℃,alkaline extraction time 120 min with extraction rate of 48.53％.The functional properties of protein were also evaluated.The emulsification and stability of protein increased with the increase of protein concentration at pH3.Its emulsifying property was the maximum when the ion concentration was 0.2％ and its' stability had been a downward trend.The foaming and stability increased with protein concentration increasing,and minimum foaming and foam stability were gotten at pH3.0.There were the highest foam ability and foam stability when ion concentration was 0.2 mol/LSo,most of protein could be extracted by this method and the protein from the seeds of Carica papaya Lhad good emulsibility and foamability.The above study would provide the references for exploitation and utilization of the protein from the seeds of Carica papaya L.关键词
番木瓜籽/蛋白质/提取/乳化性/起泡性Key words
seeds of Carica papaya L./protein/extraction/emulsibility/foamability分类
轻工纺织引用本文复制引用
王标诗,曾亿均,娄孟,江敏,胡小军,彭元怀,杨娟..番木瓜籽蛋白质的提取工艺及其功能性质[J].食品工业科技,2017,38(14):181-187,7.基金项目
广东省自然科学基金项目(2016A030307018) （2016A030307018）
岭南师范学院热带与南海资源协同创新中心项目(CIL1503) （CIL1503）
岭南师范学院自然科学培育项目(YL1403). （YL1403）
