均匀设计优化碱法提取银杏蛋白工艺-食品科学.PDFVIP

18 2011, Vol. 32, No. 10 食品科学 ※工艺技术 贾韶千，吴彩娥 * ，范龚健，李婷婷，彭方仁 (南京林业大学森林资源与环境学院，江苏 南京 210037) 为提高银杏蛋白的提取率，通过碱法提取银杏种仁中的蛋白质，以蛋白质的提取量为指标，采取混合水 平均匀设计研究提取时间、料液比和NaOH 溶液质量分数 3 个因素对银杏蛋白提取效果的影响，通过二次多项式逐 步回归分析获得最佳组合。结果表明：最佳工艺条件为：提取时间 1 2 h 、料液比 1 : 2 6 、N a O H 溶液质量分数 0.2% ，提取量为99.99mg/g ，提取率达到了89.14% 。超氧阴离子自由基清除率为38.83% ，还原能力A 700 为 0.807 ， 表明碱法提取的银杏蛋白具有良好的抗氧化性，可进一步加工利用。 均匀设计；提取；银杏；蛋白 Uniform Design Optimization of Alkali Extraction of Protein from Ginkgo biloba L. Seeds JIA Shao-qian ，WU Cai-e* ，FAN Gong-jian ，LI Ting-ting ，PENG Fang-ren (College of Forest Resources and Environment, Nanjing Forestry University, Nanjing 210037, China) Abstract ：In order to maximize protein extraction from Ginkgo biloba L. seeds with NaOH solution, a mixed-level uniform design was employed to investigate the effects of time, solid-to-liquid ratio and NaOH concentration on the yield of protein extract. Through quadratic polynomial stepwise regression analysis, the optimum extraction conditions were determined as follows: extraction time 12 h, solid-to-liquid ratio 1:26, NaOH concentration 0.2%. Under such conditions, the yield of protein extract obtained from Ginkgo biloba L. seeds was 99.99 mg/g, and the recovery of protein was 89.14%. The extract obtained showed a superoxide anion free radical scavenging rate of 38.83% and a reducing power A700 of 0.807, thereby having excellent antioxidant effect and being worth further processing and utilizing. Key words ：uniform design ；extraction ；Ginkgo biloba L. ；protein 中图分类号：S664.3；TS255.6 文献标识码：A 文章编号：1002-6630(2011)10-0018-03 银杏(Ginkgo biloba L.) 为银杏科银杏属多年生落叶 性、持水性等功能特性，更适合应用于食品加工中[13] 。 乔木，在我国种植相当广泛，而且品种很多，《中国 黄文等[4,8,14]主要研究了白果蛋白的功能性质，