食品科学 ›› 2019, Vol. 40 ›› Issue (7): 95-100.doi: 10.7506/spkx1002-6630-20180315-197

• 基础研究 • 上一篇    下一篇

碱性电解水对籽瓜种仁蛋白质提取效果的影响

李志豪,周 彬,王 萍,余雄伟,付琴利,李述刚   

  1. 1.湖北工业大学生物工程与食品学院,菲利普斯亲水胶体研究中心,湖北 武汉 430068;2.塔里木大学生命科学学院,南疆特色农产品深加工兵团重点实验室,新疆 阿拉尔 843300;3.武汉旭东食品有限公司,湖北 武汉 430068
  • 出版日期:2019-04-15 发布日期:2019-05-05
  • 基金资助:
    农业部园艺作物产品加工副产物综合利用项目(201503142-08);新疆生产建设兵团中青年创新领军人才项目(2016BC001);湖北省教育厅重点项目(D20171406);2016年湖北工业大学博士科研启动基金项目(00049)

Effect of Alkaline Electrolyzed Water on Extraction of Seed Kernel Protein from Citrullus lanatus var. megalaspermus

LI Zhihao, ZHOU Bin, WANG Ping, YU Xiongwei, FU Qinli, LI Shugang   

  1. 1. Glyn O. Phillips Hydrophilic Colloid Research Center, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; 2. South Xinjiang Key Agricultural Products Processing Laboratory, School of Life Sciences, Tarim University, Alaer 843300, China; 3. Wuhan Xudong Food Co. Ltd., Wuhan 430068, China
  • Online:2019-04-15 Published:2019-05-05

摘要: 传统的蛋白提取方法多以碱溶酸沉法为主,由于在提取过程中需要使用强酸或强碱调节pH值,蛋白质的结构与功能会产生不同程度的破坏,并使水体生态环境恶化。为探寻一种新型提取方法,本研究以电解水为提取溶剂,与传统碱溶酸沉法提取籽瓜种仁蛋白的效果进行对比。结果表明:在相同的pH值(pH 9.5)条件下,电解水提取的籽瓜种仁蛋白质(electrolyzed water extracted seed kernel protein,EWP)相比于超纯水提取的籽瓜种仁蛋白质(ultrapure water extracted seed kernel protein,UWP)无论是在提取率还是蛋白质的溶解性、乳化性和起泡性方面都有显著提高(P<0.05)。在必需氨基酸组成方面,EWP中半胱氨酸、缬氨酸、异亮氨酸、亮氨酸的含量相比于UWP有显著提高(P<0.05)。同时,EWP的二级结构更为有序,其α-螺旋和β-折叠有序结构比例分别为60.2%和2.3%,而β-转角和无规卷曲的无序结构比例则分别为35.8%和1.7%。由此可知,相比于超纯水提取法,碱性电解水提取法不仅可以提高籽瓜种仁蛋白质的提取率,而且对其结构和功能破坏较小,是一种高效、绿色、环保的提取方法。

关键词: 籽瓜种仁, 蛋白质, 电解水, 提取效果

Abstract: Traditionally, alkali dissolution and acid precipitation is used for protein extraction. The structure and function of proteins are damaged due to the use of a strong acid or alkali to adjust the pH during the extraction process and, at the same time, the aqueous environment is deterioratedapplication. In order to develop a new extraction method, in the present study, electrolyzed water was used as a solvent to extract seed kernel protein from Citrullus lanatus var. megalaspermus and the extraction efficiency was compared with that of the alkali dissolution and acid precipitation method (using ultrapure water as extraction solvent). The results revealed that at pH 9.5, the yield, solubility, and emulsifying and foaming properties of electrolyzed water extracted seed kernel protein (EWP) were significantly superior to those of ultrapure water extracted seed kernel protein (UWP) (P < 0.05). In the case of essential amino acid composition, cysteine, proline, isoleucine and leucine in EWP were significantly more abundant than in UWP (P < 0.05). Moreover, andwith the secondary structure of EWP was more ordered; the relative contents α-helix and β-sheet (ordered) were 60.2% and 2.3%, and the relative contents of β-turn and random coil (disordered) were 35.8% and 1.7%. In conclusion, compared with ultrapure water extraction, electrolyzed water extraction could not only increase the extraction yield of protein from seed kernels of Citrullus lanatus var. megalaspermus, but also cause less damage to protein structure and function and was an efficient and environmentally friendly extraction method.

Key words: Citrullus lanatus var. megalaspermus seed kernel, protein, electrolyzed water, extraction efficiency

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