食品与发酵工业2025，Vol.51Issue(1)：189-198,10.DOI:10.13995/j.cnki.11-1802/ts.038605
食叶草蛋白的提取工艺及其性质研究
Study on the extraction process and properties of protein from edible dock
摘要
Abstract
Edible dock is a potential high-quality source of plant protein.This study aims to optimize the extraction process of edible dock protein and achieve high-value utilization of edible dock.In this study,the protein of edible dock was extracted by alcohol pretreat-ment combined with the method of alkali dissolution and acid precipitation.The process was optimized by response surface tests.The opti-mized process conditions were as follows:Alkali dissolution temperature 81.12 ℃,alkali addition 10.57 g/L,solid-liquid ratio 1∶34.04(g∶mL),pH 3.5.Under these conditions,the yield of edible dock protein was(63.26±1.01)％,and the purity was(81.63±2.35)％.The structural characteristics of edible dock protein were analyzed.The result of circular dichroism showed that the content of α-helix and random coil of edible dock was larger than[3-sheet and β-corner,which was 36.1％and 52.5％,respectively,which may indi-cate that its surface hydrophobicity was higher.Fluorescence spectra showed that the maximum fluorescence absorption peak of edible dock protein appeared at 345 nm,indicating that the tryptophan residue was in non-polar microenvironment.Scanning electron microscopy result showed that the protein of edible dock was relatively aggregated and stacked.It was found that the edible dock protein had better solubility and emulsification under alkaline condition,but poorer foaming property.This study will provide data support for the application of edible dock protein in subsequent food industry production.关键词
食叶草/叶蛋白/提取工艺/结构特征/功能性质Key words
edible dock/leaf protein/extraction process/structural features/functional properties引用本文复制引用
高思聪,黄文选,黄志超,缪铭..食叶草蛋白的提取工艺及其性质研究[J].食品与发酵工业,2025,51(1):189-198,10.基金项目
国家重点研发计划项目(2022YFF1100101) （2022YFF1100101）
