番木瓜籽蛋白提取工艺及其性质研究

为开发利用番木瓜籽中的蛋白质,以番木瓜籽蛋白提取率为指标,通过单因素实验比较超声辅助提取(UAE)与超声-微波协同辅助提取(UMAE)对番木瓜籽蛋白提取的影响,并确定辅助提取方法及条件,后采用Box-Behnken试验设计优化提取工艺,并对番木瓜籽蛋白等电点、溶解性、起泡性、乳化性、持水性等性质进行研究。结果显示:UMAE较UAE提取番木瓜籽蛋白具有更快速、高效、节能的特点;响应面优化UMAE提取工艺条件为料液比1∶90,提取2 min,功率50 W,提取率约为52.31%,与理论值无显著差异;番木瓜籽蛋白的等电点p I4.56,p H4.5时起泡性最好,乳化性、溶解度最低;该蛋白持水能力较低,为(1.58±0.3)g/g。

Extraction and Properties of Papaya Seed Protein

The effect of solid-liquid ratio,extraction time and power of machine on the yield of protein in papaya seed was studied.The extraction method and conditions of papaya seed protein were confirmed by the single factor experiments of UAE and UMAE and the optimal process was determined by the Box-Behnken design.The properties of papaya seed protein such as isoelectric point (pI),solubility,foamability,emulsibility and water binding capacity were explored.Results indicated that UMAE was superior to UAE of papaya seed protein which was extracted rapidly and efficiently relatively.The optimal extract process was that solid-liquid ratio was 1∶90,extracted for 2 min,power was 50 W of the machine.Under this condition,the extract yield of papaya seed protein was about 52.31％.The pI of the extracted protein in papaya seed was 4.56.At pH4.5,the foaming ability was the highest which was opposite to the ability of emulsification and solubility.The protein extracted from papaya seed was short of water-holding which was (1.58±0.3)g/g.