菊芋渣蛋白的提取及功能性质研究

Extraction and functional properties of protein from Jerusalem artichoke

摘要: 采用超声波辅助碱法提取菊芋渣蛋白,并测定其部分功能特性。通过正交实验确定最佳提取工艺,实验结果表明,菊芋渣蛋白最佳提取条件为:p H13.5,料液比1∶40(mg/m L),超声时间50min,超声温度60℃,在此条件下提取率可达71.2%±0.3%。菊芋渣分离蛋白的等电点在4.0左右,当p H=9.0时乳化能力可达80%,蛋白浓度4%时起泡性最好,70℃时溶解性最好。

Abstract: Protein from Jerusalem artichoke was extracted by ultrasonic auxiliary alkaline and some functional properties of the protein were analysed. The extraction process was optimized by orthogonal array design method. The results showed that the highest extraction vield of 71.2%±0.3% was achieved at p H of 13.5, solidto-liquid ratio 1∶40 (mg/m L) , ultrasonic duration 50 min and ultrasonic temperature of 60℃. The isoelectric point of the protein was around 4.0 and the emulsifying capacity could reach 80% at p H9.0. Meanwhile, the foaming ability was highest with the protein concentration of 4% and the solubility was highest at 70℃.