Extraction and functional properties of protein from the seeds of Carica papaya L.
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摘要: 以番木瓜籽为原料,经脱脂以酸沉碱溶法提取其中的蛋白质,并研究其乳化、起泡等功能性质。结果表明,最佳的提取工艺条件:料液比1∶40,p H为9.3,温度50℃,碱提时间120 min时最高提取率达到48.53%。番木瓜籽蛋白质的乳化性及稳定性随着蛋白质的浓度升高而升高,在p H3时最小,其乳化性在Na Cl浓度为0.2%时最大,而稳定性呈下降趋势;起泡性及稳定性随蛋白浓度升高而升高,在p H3.0,其起泡性和泡沫稳定性最小,在离子浓度(Na Cl)为0.2 mol/L时,其起泡性和泡沫稳定性最高。可见,此提取工艺效果较好,能将部分番木瓜籽蛋白质提取出来;番木瓜籽分离蛋白质乳化性和起泡性良好,这为番木瓜籽蛋白质的开发利用提供参考依据。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 of1∶ 40, alkali mention p H9.3, 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 p H3.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 p H3.0. There were the highest foam ability and foam stability when ion concentration was 0.2 mol/L.So, most of protein could be extracted by this method and the protein from the seeds of Carica papaya L.had 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..
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Keywords:
- seeds of Carica papaya L /
- protein /
- extraction /
- emulsibility /
- foamability
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