食品工业科技2017，Vol.38Issue(24)：206-211,6.DOI:10.13386/j.issn1002-0306.2017.24.040
微波辅助碱溶酸沉法提取芡实蛋白的工艺优化及其抗氧化性
Optimization on microwave-assisted alkali-solution and acid-isolation extraction of protein from Euryale ferox and its antioxidant activity
摘要
Abstract
The microwave-assisted alkali-solution and acid-isolation extraction of protein from Euryaleferox was studied using the extraction rate of protein as the index.The influence factors such as pH,temperature,microwave power and microwave time were optimized through the single factor and L9 (34) orthogonal test.The antioxidant activity in vitro of protein was evaluated by DPPH·,ABTS + ·,· OH,O2-· radical scavenging capability assay.The result showed that the isoelectric point of protein in Euryaleferox was 4.0 and the extraction efficiency was affected in decreasing order by pH,microwave power,microwave time and temperature.The optimum extraction conditions for these four parameters were pH11.5,400 W,10 min,and 40 ℃ respectively.The maximum extraction yield of protein from Euryale ferox could up to 61.45％ and the content of protein was 81.5％ under the optimized conditions.The proteins had certain scavenging ability on DPPH·,ABTS + ·,· OH,O2-· free radical with IC50 of 0.985,0.313,0.872,0.926 mg/mL,but less than Vc's ability to remove them.关键词
芡实/蛋白/碱溶酸沉/微波提取/抗氧化活性Key words
Euryale ferox/protein/alkali-solution and acid-isolation/microwave extraction/antioxidant activity分类
轻工纺织引用本文复制引用
李湘利,刘静,梁宝东,赵敏,祝海婵..微波辅助碱溶酸沉法提取芡实蛋白的工艺优化及其抗氧化性[J].食品工业科技,2017,38(24):206-211,6.基金项目
山东省高等学校科技计划项目(J13LE71). （J13LE71）
