核桃粕蛋白提取工艺优化及其酶解产物活性研究

Optimization of extraction process of walnut meal protein and activity of enzymatic hydrolysate

关键词:  核桃粕蛋白  提取工艺  优化  酶解产物  活性

Key words:  Walnut meal protein  extraction process  optimization  enzymatic hydrolysate  activity

摘要:

[目的]利用响应面法优化核桃粕蛋白提取工艺，并评价其木瓜蛋白酶解物的体外抗氧化活性，为核桃粕后续开发利用提供参考价值。[方法]采用碱溶酸沉法，以蛋白提取率为响应值，结合单因素及响应面实验探讨氢氧化钠（NaOH）浓度、液料比、提取温度及时间对核桃粕蛋白提取率的影响，优化核桃粕蛋白提取工艺，并利用体外抗氧化实验评价了木瓜蛋白酶解物的活性。[结果]响应面法优化的核桃粕蛋白提取工艺为：80∶1的0.04% NaOH溶液、65℃下提取1 h，平行实验的结果为36.01%，与预测值35.27%较接近，说明该工艺真实可靠、简单可行。核桃蛋白木瓜蛋白酶解物具有一定的清除DPPH、OH自由基及还原能力，可为后续的核桃粕保健食品开发与工业化生产提供方法及参考意义。[结论]优化了一种核桃粕蛋白提取工艺，并为核桃粕的综合开发及利用提供了重要的参考价值。

Abstract:

[Objective] Optimize the extraction process of walnut meal protein by response surface methodology(RSM), and evaluate its antioxidant activity of papain hydrolysate, which provided a reference for the subsequent development and utilization of walnut meal protein.[Methods] The alkali-soluble acid precipitation method was used to optimize the parameters (NaOH concentration, liquid-to-material ratio, extraction temperature and time) of extraction process with the result of single factor and RSM experimentation. The papain hydrolysate was tested for its antioxidant activity.[Results] The result of RSM was as follows:80:1 liquid-to-material ratio, 0.04% NaOH solution, 65℃ for 1.0 h, with 35.27% of extraction rate. The extraction rate of three parallel experiments was up to 36.01% closed to the theoretical value, indicating that the process is real and reliable, convenient and feasible; papain hydrolysate of walnut protein effected on scavenging DPPH, OH radical and reducing activity, which could provide basis for the subsequent development and industrial production of walnut health food.[Conclusion] This paper successfully optimized the extraction process of walnut meal protein by RSM, and provided an important reference value for the comprehensive development and utilization of walnut meals.