美藤果蛋白的分级提取、理化性质鉴定及抗氧化活性研究

为了探究美藤果分级蛋白的理化性质和抗氧化活性,以榨油后的美藤果粕为原料,采用超临界萃取法去除残留油脂,并用Osborne法进行美藤果粕分级蛋白的提取.结果显示,4种美藤果分级蛋白的氨基酸组成不同,美藤果清蛋白的营养价值最高.4种分级蛋白在不同pH值下的溶解度变化结果显示,4种分级蛋白的等电点大小为球蛋白(pH11)＞醇...

Study on Fractional Extraction,Physicochemical Properties and Antioxidant Activity of Sacha Inchi Protein

In order to explore the physicochemical properties and antioxidant activity of the Sacha Inchi graded protein,the Sacha Inchi pulp after cold-pressing oil was taken as the raw material,and the residual oil was removed by supercritical extraction (SE) method.The Osborne method was used to extract the graded protein from Sacha Inchi pulp.The results showed that the amino acid composition of the four Sacha Inchi graded proteins was different,and Sacha Inchi albumin had the highest nutritional value.The solubility changes of four graded proteins at different pH showed the isoelectric point (pI) of the four graded proteins presented as globulin (pH11)>prolamin (pH5)>glutelin (pH3,pH4)>albumin (pH2).The results of Fourier transform infrared (FT-IR) spectroscopy analysis proved that the stability of the secondary structure of albumin was the best and the glutelin was the worst.Differential scanning calorimetry (DSC) results showed that the thermal stability of prolamin was the best,and the thermal stability of albumin was the worst.Based on the results of DPPH free radical scavenging rate,ABTS~+ free radical scavenging rate and reducing capacity,albumin has the best antioxidant activity,which is better than other graded proteins from Sacha Inchi.