亚麻籽分离蛋白的制备及其主要抗营养因子研究

Extraction of flaxseed proteins and the main anti-nutritional factors

中文关键词:  亚麻籽饼  分离蛋白  抗营养因子

英文关键词:flaxseed meal  flaxseed isolated protein  anti-nutritional factors

中文摘要:

      目的 提高亚麻籽饼中蛋白质的利用率, 优化亚麻籽蛋白的提取技术, 同时去除生氰糖苷、植酸等抗营养因子。方法 采用碱溶酸沉法从亚麻籽饼中提取分离蛋白, 在单因素试验的基础上, 以提取液pH、提取温度、提取时间、料液比为4因素设计正交试验优化蛋白质提取工艺; 并对最佳工艺条件下提取的分离蛋白的基本成分和主要抗营养成分的含量进行测定。结果 亚麻籽分离蛋白提取的最佳工艺为: 提取液pH 9.5、提取温度为35 ℃、提取时间为90 min、提取料液比1:30。最佳工艺条件下, 所得亚麻籽分离蛋白的蛋白含量(干基)为84.32%, 提取率为58.13%; 生氰糖苷(以HCN当量计算)和植酸分别由原料中的58.41 mg/kg和 24.10 mg/g降低到4.50 mg/kg和4.22 mg/g, 脱除率分别高达92.30%和82.49%。结论 碱溶酸沉可以得到高蛋白、低氰苷、低植酸的亚麻籽蛋白产品, 可极大的提高蛋白质的营养价值。

英文摘要:

      Objective To improve the utilization rate of protein in flaxseed meal, optimize the extraction technology of flaxseed protein, and remove the anti-nutrition factors such as cyanogen glycoside and phytic acid. Methods Alkali soluble acid sinking method was used to extract protein isolated from flaxseed meal, on the basis of single factor test, the extraction process of protein extraction was optimized by the orthogonal experiment using 4 factors of pH, extraction temperature, extraction time and solid/liquid ratio. The basic components of the isolated protein extracted from the optimum technological conditions and the content of the main anti-nutrient components were determined. Results The optimal extraction conditions were as follows: extraction pH was 9.5, extraction temperature was 35 ℃, extraction time was 90 min, and solid-liquid ratio was 1:30(g/mL). The protein content (dry basis) of flaxseed protein was 84.32%, and the extraction rate was 58.13%. In addition, the content of cyanogenic glycosides (calculated by HCN equivalent) and phytic acid in the raw materials were reduced from 58.41 mg/kg and 24.10 mg/g to 4.50 mg/kg and 4.22 mg/g, respectively. The removal rates were as high as 92.30% and 82.49%, respectively. Conclusion Alkali soluble acid precipitation can obtain high protein, low cyanogen and low phytic acid linseed protein products, which can greatly improve the nutritional value of protein.ly.