槐花蛋白萃取与营养评价的研究

Study on extracted and nutritional evaluation of protein from Sophora japonica L.

摘要: 采用响应面对双水相体系萃取槐花蛋白进行优化,并对其进行营养评价。考察了PEG4000质量分数、(NH4)2SO4质量分数、pH、萃取温度等因素对槐花蛋白萃取率的影响,采用氨基酸自动分析仪进行营养分析评价。结果表明:最佳萃取条件为PEG4000的质量分数28%、(NH4)2SO4质量分数45%、pH5、萃取温度50℃,槐花蛋白中必需氨基酸比例比较均衡,符合WHO/FAO的推荐标准,有较高的营养价值,极具开发利用价值。

Abstract: Response surface methodology (RSM) was used for optimizating the extracting conditions of protein from Sophora japonica L. in the process of aqueose two-phase systems, and the nutritional value was evaluated. The different influencing factor were studied as PEG/ (NH4) 2SO4massfraction, pH, temperature, the nutritional evaluation was used by automatic amino acid analyzer. The results showed that the optimizating extracting conditions were 28% PEG4000, 45% (NH4) 2SO4, pH5, temperature 50℃. All of the protein from Sophora japonica L. samples contained all kinds of essential amino acids in a balanced proportion, which was close to the recommended level by WHO/FAO. The development and utilization of it should be done for its higher nutritional value.