关键词: 条浒苔, 蛋白质, 超声波, 均匀设计, 功能性质

Abstract:

In order to utilize protein in Enteromorpha clathrata, a type of green tide alga, the extraction of protein from
E. clathrata was explored using uniform design and the properties of the protein were evaluated. Results indicated that the
optimal water extraction conditions were solid-liquid ratio of 1:20 (g/mL), pH 11.0, extraction temperature of 60 ℃, and
extraction time of 5 h. The optimal ultrasonic-assisted extraction conditions were total treatment time of 50 min, ultrasonic
treatment time of 2.7 s, interval time of 11.0 s, total volume of 50.8 mL, and ultrasonic treatment output power of 627.0 W.
Under these conditions, the extraction rate of protein was 41.64%–48.70%. The pI of the extracted protein was 3.0. The
foaming capacity was the highest at pH 7.0. The foaming stability remained the highest level at pH 3.0 and 2 mg/mL.
Emulsifying capacity and emulsion stability reached the highest at 4 mg/mL and 2 mg/mL, respectively. The oil-absorbing
capability of the protein was 131.6%. The maximum solubility was measured at 60 ℃.

Key words: Enteromorpha clathrata, protein, ultrasonic-assisted extraction, uniform design, functional property