| 俞禧,彭飞,周建华,杨越冬.板栗蛋白提取工艺优化及结构、功能特性分析[J].中国粮油学报,2025,40(4):84-94 |
| 板栗蛋白提取工艺优化及结构、功能特性分析 |
| Optimization of protein extraction technology and structure and physical and chemical characteristics of Chinese chestnut |
| 投稿时间：2024-04-19 修订日期：2025-02-12 |
| DOI： |
| 中文关键词: 板栗蛋白质 工艺优化 结构 理化性质 氨基酸 |
| 英文关键词:chestnut protein process optimization structure physicochemical properties amino acids |
| 基金项目:河北省研究生创新创业资助项目（CXZZ202405）；国家自然科学基金区域创新发展联合基金（U22A20545） |
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| 中文摘要: |
| 板栗是一种营养丰富的干果，富含多种营养成分。本研究旨在优化板栗蛋白的提取工艺，实现板栗的资源利用。采用酶法辅助碱溶酸沉法结合乙醇处理提取板栗蛋白，并采用响应面试验对提取工艺进行优化。优化后的最佳工艺条件为：α-淀粉酶质量分数为11%，pH=9，时间为60 min，温度为40 ℃，板栗蛋白质提取率为33.5%。在此条件下，总氨基酸含量达35.25 g/100 g。对蛋白结构特征进行分析，SDS-PAGE（十二烷基硫酸钠聚丙烯酰胺凝胶电泳）显示分子量在20～63 ku之间，扫描电镜显示板栗蛋白表面有紧密连接的大孔且呈大小不均一的片状，荧光光谱显示在336 nm出现最大荧光吸收峰，表明其色氨酸残基微环境非极性较强。紫外光谱在267.6 nm附近有特征吸收峰，傅里叶红外光谱出现酰胺A、B、Ⅰ、Ⅱ、Ⅲ带，具有完整的三螺旋结构。通过考察板栗蛋白的功能性质，发现其具有良好的溶解性，乳化性及乳化稳定性。该研究将为板栗蛋白在后续食品工业生产中的应用提供数据支撑。 |
| 英文摘要: |
| Chestnut is a nutritious dried fruit that is rich in a variety of nutrients. The aim of this study was to optimize the extraction process of chestnut protein and realize the resource utilization of chestnut. The chestnut protein was extracted by enzyme-assisted alkali-soluble acid precipitation combined with ethanol treatment, and the extraction process was optimized by response surface test. The optimal extraction conditions were as follows: α-amylase content was 11%, pH=9, time was 60 min, temperature was 40℃, protein extraction rate was 33.5%. Under these conditions, the total amino acid content reached 35.25 g/100 g. The structural characteristics of the protein were analyzed. SDS-PAGE (Sodium dodecyl sulfate polyacrylamide gel electrophoresis) showed that the molecular weight was between 20 and 63 ku. Scanning electron microscopy (SEM) showed that there were tightly connected large pores on the surface of chestnut protein, and the fluorescence spectrum showed that the maximum fluorescence absorption peak appeared at 336 nm. The results showed that the microenvironment of tryptophan residues was non-polar. The UV spectrum has A characteristic absorption peak near 267.6 nm, and the Fourier infrared spectrum shows amide A, B, Ⅰ, Ⅱ, Ⅲ bands, with a complete triple helix structure. By investigating the functional properties of chestnut protein, it was found that it had good solubility, emulsification and emulsification stability. This study will provide data support for the subsequent application of chestnut protein in food industry production. |
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