黑木耳蛋白提取工艺优化及其功能特性研究

安兆祥 蔡志鹏 黄占旺 沈勇根 徐弦 程宏桢 李晓明 刘馥源

安兆祥,蔡志鹏,黄占旺,等. 黑木耳蛋白提取工艺优化及其功能特性研究[J]. 食品工业科技,2021,42(18):157−166. doi:  10.13386/j.issn1002-0306.2020120003
引用本文: 安兆祥,蔡志鹏,黄占旺,等. 黑木耳蛋白提取工艺优化及其功能特性研究[J]. 食品工业科技,2021,42(18):157−166. doi:  10.13386/j.issn1002-0306.2020120003
AN Zhaoxiang, CAI Zhipeng, HUANG Zhanwang, et al. Optimization of Extraction Process of Auricularia auricula Protein and Its Functional Properties[J]. Science and Technology of Food Industry, 2021, 42(18): 157−166. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020120003
Citation: AN Zhaoxiang, CAI Zhipeng, HUANG Zhanwang, et al. Optimization of Extraction Process of Auricularia auricula Protein and Its Functional Properties[J]. Science and Technology of Food Industry, 2021, 42(18): 157−166. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020120003

黑木耳蛋白提取工艺优化及其功能特性研究

doi: 10.13386/j.issn1002-0306.2020120003
基金项目: 江西主栽食用菌贮藏保鲜及加工技术研究(JXXTCX2018-03-04)
详细信息
    作者简介:

    安兆祥(1997−),男,硕士研究生,研究方向:果蔬贮藏与加工,E-mail:2864657136@qq.com

    通讯作者:

    沈勇根(1971−),男,硕士,教授,研究方向:果蔬贮藏与加工,E-mail:137898404@qq.com

  • 中图分类号: TS201.1

Optimization of Extraction Process of Auricularia auricula Protein and Its Functional Properties

  • 摘要: 为了提高黑木耳蛋白提取率,采用超声波-酶法提取黑木耳蛋白并对其在不同pH下的功能特性进行研究。通过单因素实验,结合Plackett-Burman试验设计和Box-Behnken试验设计,确定超声波-酶法提取黑木耳蛋白最适提取工艺,并在不同pH下对所得蛋白功能特性进行测定。结果表明,黑木耳蛋白的最适提取工艺参数为:料液比1:88(g/mL)、超声时间30.5 min、酶解pH8.5、酶解温度65.8 ℃,在该条件下,蛋白提取率为57.11%±0.12%。pH对黑木耳蛋白功能特性的影响显著。pH3.5时蛋白泡沫稳定性最好,达到74.90%;随pH增大(3.5~9.5),溶解性、起泡性、乳化性、乳化稳定性、持水性和吸油性显著提高(P<0.05),泡沫稳定性显著(P<0.05)下降。本研究结果为黑木耳蛋白的提取利用和综合开发提供理论依据。
  • 图  1  各因素对黑木耳蛋白提取率的影响

    Figure  1.  Effects of various factors on the extraction rate of Auricularia auriculata protein

    图  2  各因素交互作用对黑木耳蛋白提取率影响的响应面图

    Figure  2.  Response surface plots showing the interaction effects of various factors on the extraction rate of Auricularia auriculata protein

    图  3  黑木耳蛋白等电点

    Figure  3.  Isoelectric point of Auricularia auricular protein

    图  4  pH对黑木耳蛋白起泡性性及泡沫稳定性的影响

    Figure  4.  Effect of pH on the foaming capacity and foam stability of Auricularia auricular protein

    图  5  pH对黑木耳蛋白溶解性的影响

    Figure  5.  Effect of pH on the solubility of Auricularia auricular protein

    图  6  pH对黑木耳蛋白乳化性及乳化稳定性的影响

    Figure  6.  Effect of pH on the emulsifying property and emulsifying stability of Auricularia auricular protein

    图  7  pH对黑木耳蛋白持水性的影响

    Figure  7.  Effect of pH on the water holding capacity of Auricularia auricular protein

    图  8  pH对黑木耳蛋白吸油性的影响

    Figure  8.  Effect of pH on the oil absorption capacity of Auricularia auricular protein

    表  1  PB试验设计因素与水平

    Table  1.   PB experiment design factors and levels

    因素低水平(−)高水平(+)
    X1料液比(g/mL)1:801:100
    X2超声时间(min)2040
    X3超声温度(℃)5070
    X4酶添加量(%)46
    X5酶解pH89
    X6酶解温度(℃)6070
    X7酶解时间(min)60120
    下载: 导出CSV

    表  2  Box-Behnken试验设计因素与水平

    Table  2.   Factors and levels of Box-Behnken experiment design

    因素水平
    −101
    A料液比(g/mL)1:801:901:100
    B超声时间(min)203040
    C酶解pH88.59
    D酶解温度(℃)606570
    下载: 导出CSV

    表  3  PB试验设计方案及结果

    Table  3.   Design scheme and results of PB experiment

    实验号X1料液比(g/mL)X2超声时间(min)X3超声温度(℃)X4酶添加量(%)X5酶解pHX6酶解温度(℃)X7酶解时间(h)蛋白提取率(%)
    111−1−1−11−137.05
    2111−1−1−1152.13
    3−11−111−1151.08
    4−111−111152.31
    511−1111−134.42
    6−1111−1−1−142.48
    71−111−11137.75
    8−1−1−1−1−1−1−138.63
    91−1−1−11−1136.17
    10−1−11−111−142.83
    111−1111−1−141.96
    12−1−1−11−11145.82
    下载: 导出CSV

    表  4  PB试验设计方差分析结果

    Table  4.   Analysis of variance results of PB experiment design

    项目平方和df均方FP
    模型433.30761.9019.340.0062**
    X164.01164.0119.990.0111*
    X267.26167.2621.010.0102*
    X314.79114.794.620.0981
    X42.9712.970.92860.3898
    X586.79186.7927.110.0065**
    X6142.871142.8744.630.0026**
    X754.61154.6117.060.0145*
    残差12.8143.20
    总离差446.1011
    R2=0.9713R2Adj=0.9211
    注:*表示对结果影响显著(P<0.05);**表示对结果影响极显著(P<0.01);表6同。
    下载: 导出CSV

    表  5  Box-Behnken试验设计方案及结果

    Table  5.   Design scheme and results of Box-Behnken experiment

    实验号A料液比(g/mL)B超声时间(min)C酶解pHD酶解温度(℃)Y蛋白提取率(%)
    1000057.20
    2100144.89
    3−100150.15
    4−101050.33
    5010−146.70
    6000057.17
    7011049.62
    8101042.30
    9001149.51
    1010−1046.10
    11−110048.75
    12100−145.10
    13000057.34
    14001−146.70
    1500−1−145.58
    160−10149.27
    17−10−1045.50
    180−10−148.20
    191−10045.35
    2000−1148.35
    21−1−10049.30
    22−100−146.12
    23000056.40
    240−11046.82
    25010150.50
    26110047.52
    27000056.60
    2801−1046.90
    290−1−1047.69
    下载: 导出CSV

    表  6  Box-Behnken试验方差分析结果

    Table  6.   Variance analysis results of Box-Behnken experiment

    变异来源平方和df均方FP
    模型474.371433.88133.53< 0.0001**
    A29.74129.74117.19< 0.0001**
    B0.940810.94083.710.0747
    C2.2212.228.740.0104*
    D16.97116.9766.88< 0.0001**
    AB1.8511.857.290.0173*
    AC18.62118.6273.38< 0.0001**
    AD4.4914.4917.710.0009**
    BC3.2213.2212.70.0031**
    BD1.8611.867.340.0169*
    CD0.000410.00040.00160.9689
    209.281209.28824.77< 0.0001**
    92.63192.63365.05< 0.0001**
    174.141174.14686.29< 0.0001**
    129.761129.76511.38< 0.0001**
    残差3.55140.2537  
    失拟项2.86100.28651.670.3289
    误差项0.687740.1719  
    总离差477.9228   
    R2=0.9926 R2Adj=0.9851   
    下载: 导出CSV
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