甘薯蛋白的提取工藝優(yōu)化及其性質(zhì)研究

摘要：為提升甘薯的資源化綜合利用價(jià)值，文章以甘薯為原料，采用超聲輔助堿提酸沉法從甘薯加工廢水中提取甘薯蛋白，以單因素實(shí)驗(yàn)為基礎(chǔ)，利用響應(yīng)面法優(yōu)化蛋白提取工藝，并對(duì)其結(jié)構(gòu)特性、功能性質(zhì)和抗氧化活性進(jìn)行分析。結(jié)果表明，甘薯蛋白最佳提取條件為料液比1∶2、pH 10、溫度60 ℃、時(shí)間1.25 h、超聲功率150 W，此條件下蛋白提取率為46.44%，蛋白純度為80.13%；甘薯蛋白表面呈現(xiàn)較疏松的片狀結(jié)構(gòu)，二級(jí)結(jié)構(gòu)中α-螺旋占20.81%，β-轉(zhuǎn)角占26.68%，β-折疊占29.80%，無(wú)規(guī)則卷曲占22.71%；甘薯蛋白中氨基酸種類豐富，且氨基酸組成接近FAO/WHO推薦的氨基酸模式，變性溫度為110.52 ℃；隨著pH的增加，甘薯蛋白的溶解性、乳化性及乳化穩(wěn)定性、起泡性及泡沫穩(wěn)定性均先降低后升高；當(dāng)?shù)鞍诐舛葹? mg/mL時(shí)，甘薯蛋白對(duì)DPPH、ABTS⁺和超氧陰離子自由基的清除率分別為79.35%、34.49%、38.56%。該研究為甘薯蛋白資源的開(kāi)發(fā)及其在功能食品、調(diào)味品等領(lǐng)域的應(yīng)用提供了理論參考。

關(guān)鍵詞：甘薯蛋白；提取工藝；結(jié)構(gòu)表征；功能性質(zhì)；抗氧化活性

中圖分類號(hào)：TS261.21""""""文獻(xiàn)標(biāo)志碼：A"""""文章編號(hào)：1000-9973（2025）02-0220-09

Optimization of Extraction Process of Sweet Potato Protein and

Study on Its Properties

ZHANG Meng-hua¹， TIAN Qing¹， HUI Ming^1，2*， ZHANG Shou-yu³

（1.School of Biological Engineering， Henan University of Technology， Zhengzhou 450001， China;

2.Henan Key Laboratory of Grain Resource Conversion and Utilization， School of Biological

Engineering， Henan University of Technology， Zhengzhou 450001， China; 3.College

of Smart Health， Henan Polytechnic， Zhengzhou 450046， China）

Abstract： In order to improve the value of resourceful comprehensive utilization of sweet potato， in this paper， with sweet potato as the raw material， sweet potato protein is extracted from sweet potato processing wastewater by ultrasonic-assisted alkaline extraction and acid precipitation method. On the basis of single factor experiment， the protein extraction process is optimized by response surface method， and its structural properties， functional properties and antioxidant activity are analyzed. The results show that the optimal extraction conditions for sweet potato protein are solid-liquid ratio of 1∶2， pH of 10， temperature of 60 ℃， time of 1.25 h and ultrasonic power of 150 W.Under these conditions， the protein extraction rate is 46.44%， and the protein purity is 80.13%. The surface of sweet potato protein presents a relatively loose sheet-like structure， with 20.81% α-helix， 26.68% β-turn， 29.80% β-fold and 22.71% random coil in the secondary structure. Sweet potato protein contains a rich variety of amino acids，

and its amino acid composition is close to the amino acid pattern recommended by FAO/WHO. The denaturation temperature is 110.52 ℃. With the increase of pH， the solubility， emulsibility and emulsifying "stability， foamability and foam stability of sweet potato protein all decrease firstly and then increase. When the protein concentration is 2 mg/mL， the scavenging rates of sweet potato protein against DPPH， ABTS⁺"and superoxide anion radicals are 79.35%， 34.49% and 38.56% respectively. This study has provided theoretical references for the development of sweet potato protein resources and its application in the fields of functional foods and seasonings.

Key words： sweet potato protein; extraction process; structural characterization; functional properties; antioxidant activity

甘薯是雙子葉植物，又名地瓜，在世界主要糧食作物中排名第七，在我國(guó)種植面積較廣^[1]。甘薯中含有一定量的可溶性蛋白，在加工過(guò)程中往往隨著廢水的排出而流失，造成了極大的資源浪費(fèi)和環(huán)境污染。因此將甘薯蛋白從加工廢水中提取出來(lái)并加以利用，不僅擴(kuò)大了甘薯的利用價(jià)值，而且具有很高的經(jīng)濟(jì)效益和社會(huì)效益^[2]。

目前研究者對(duì)甘薯蛋白的提取技術(shù)進(jìn)行了深入研究，以期提高蛋白的提取率和純度。……