Optimization of Extraction Process of Protein from Citrus Peel and Its Antioxidant Activity

XU Xian; AN Zhaoxiang; LI Xiaoming; LIU Fuyuan; CHENG Hongzhen; SHEN Yonggen; CAI Zhipeng

doi:10.13386/j.issn1002-0306.2020110070

Volume 42 Issue 16

Aug. 2021

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Science and Technology of Food Industry > 2021 > 42(16): 154-162. > DOI: 10.13386/j.issn1002-0306.2020110070

XU Xian, AN Zhaoxiang, LI Xiaoming, et al. Optimization of Extraction Process of Protein from Citrus Peel and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2021, 42(16): 154−162. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110070.

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Optimization of Extraction Process of Protein from Citrus Peel and Its Antioxidant Activity

Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China

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Received Date: November 08, 2020
Available Online: June 17, 2021

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Abstract

Abstract

In order to explore the process optimization and antioxidant activity in vitro of protein extraction from citrus peel byalkali-solution and acid-isolation. The single factor experiments and response surface methodology (Box-Behnken) were combined to optimize the extraction process of citrus peel protein. V_C was used as the positive control to investigate the scavenging effect of the citrus peel protein on DPPH·, H₂O₂, ·OH and ${\rm{NO}}_2^-$ . The results showed that the optimum extraction conditions of citrus peel protein by alkali-solution and acid-isolation were as follows: pH12.1, extraction temperature 52.8 ℃, extraction time 2.6 h, solid-liquid ratio 1:42 (g/mL). Under these conditions, the protein extraction rate of citrus peel was 62.23%±0.22%, which was close to the predicted value of regression model (63.01%), showing the good fitting degree. The protein prepared by the optimized process also had good antioxidant activity in vitro, and the half inhibitory concentration (IC₅₀) for scavenging of DPPH·, H₂O₂, ·OH and ${\rm{NO}}_2^-$ of citrus peel protein were 1.20312, 0.52516, 0.79207, 0.87216 mg/mL. In summary, the extraction of citrus peel protein by alkali-solution and acid-isolation could provide a way for the resource utilization of citrus peel, and the citrus peel protein had good antioxidant activity and utilization prospect.
- citrus peel,
- protein,
- process optimization,
- alkaline extraction,
- response surface method,
- antioxidant activity

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