文献类型：期刊文献

中文题名：马铃薯粗蛋白的提取工艺优化及体外抗氧化活性分析

英文题名：Extraction Technology Optimization and Antioxidant Activity of Potato Crude Protein in Vitro

作者：张莉[1];张建军[2];郭永福[1];刘汉斌[1];李雅丽[1]

第一作者：张莉

机构：[1]定西市人民医院,甘肃定西743000;[2]甘肃中医药大学定西校区,甘肃定西743000

第一机构：定西市人民医院,甘肃定西743000

年份：2021

卷号：42

期号：4

起止页码：149

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;北大核心:【北大核心2020】；

基金：甘肃省中医药管理局项目(GZK-2017-77)。

语种：中文

中文关键词：马铃薯;粗蛋白;Box-Behnken响应面法;提取工艺优化;体外抗氧化活性

外文关键词：potato;soluble protein;Box-Behnken response surface method;optimization of extraction process;antioxidant activity in vitro

摘要：目的:为充分利用马铃薯中的粗蛋白资源,减少资源的浪费和环境污染,优化了马铃薯粗蛋白工艺。方法:采用单因素试验结合响应面法,以马铃薯的粉碎粒度、提取时间、料液比为自变量,以马铃薯粗蛋白含量为响应值,得到马铃薯粗蛋白的优选提取工艺。结果:马铃薯粗蛋白的最佳提取工艺为粒度80目,提取时间4 h,料液比1∶25 g/mL,此时得到马铃薯粗蛋白的含量为0.27 mg/g,与预测值0.28 mg/g接近。相对误差为2.56%。体外抗氧化实验表明,马铃薯粗蛋白对ABTS+·(2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐)、DPPH·(1,1-二苯基-2苦肼基)、·OH清除能力较强,当浓度为1 mg/mL时,其对ABTS+·清除率高达92.54%。结论:此工艺稳定可靠,可用于实际工业生产中马铃薯粗蛋白含量的提取,为进一步开发利用马铃薯粗蛋白提供理论依据。
Objection:In order to make full use of potato protein resources and reduce the waste of potato protein resources and environmental pollution,the optimum extraction process of potato protein was optimized.Method:The optimum extraction technology of potato protein was obtained by single factor experiment combined with response surface methodology,taking particle size,extraction time,solid-liquid ratio as independent variables and potato protein content as response value.Results:The optimum extraction technology of potato protein was 80 meshes in diameter,4 hours in extraction time and 1∶25 g/mL in solid-liquid ratio.At this time,the content of potato protein was 0.27 mg/g,which was closed to the predicted value 0.28 mg/g.The relative error was 2.56%.In vitro antioxidant experiments showed that potato protein had a strong ability to scavenge ABTS+·,DPPH,·OH.When the concentration was 1 mg/mL,the scavenging rate of potato protein to ABTS reached 92.54%.Conclusion:This process was stable and reliable,and could be used to optimize the extraction of potato protein content in actual industrial production.It would provide a theoretical basis for further development and utilization of potato protein.