豆豉蛋白质提取工艺及抗氧化活性

摘要：通过微波提取的方法，进行单因素实验和响应面法来分析料液比、微波处理时间、微波处理功率、浸提温度、提取剂PH对豆豉蛋白质提取率的影响，以此来确定其提取蛋白质的最优工艺条件。随后在最优提取工艺条件下，提取豆豉蛋白质，并测定其抗氧化活性。结果看出，豆豉蛋白质的最优提取工艺条件为：料液比1:25 (g/mL)、微波处理3 min、微波功率为中火、浸提温度为40℃及提取剂PH为6且实际测得的豆豉蛋白提取率为8.812%。同时测得豆豉蛋白质提取原液对超氧阴离子自由基和羟自由基的清除率分别为93.21%，89.98%，具有较高的清除自由基能力。42812

毕业论文关键字：豆豉；蛋白质；微波提取；响应面分析法；抗氧化

Extraction Technology and Antioxidant Activity of Protein from Semen Sojae Praeparatum

Abstract: With microwave extraction method , to explore the influence factors impacting extraction rate of protein from semen sojae praeparatum, by single factor experiment, the influence factors included solid-liquid ratio, microwave power and microwave-heating time from the point of extraction rate of protean. liquid and optimal screening optimum extraction conditions, The activity of antioxidant were studied by assayed the elimination effect of fermented soybean on the hydroxy radical and superoxide anion at the same time. The results showed that the optimal conditions were as follows: the 1:25 ratio of solid liquid, extracting at 40 ℃, microwave power was middle fire and extracting for 3 min, as for PH6 . Under this condition, the extraction rate of 8.812% fermented protean. The clearance rates of superoxide anion radical hydroxy radical and of semen sojae praeparatum protein was 93.21% and 89.98%.

Key words: Semen sojae praeparatum; Protein; Microwave extraction; Response surface analysis; Antioxidant

摘要1

关键词1

Abstract.1

引言1

1实验部分2

1.1实验所用材料、试剂及仪器.2 1.2豆豉蛋白质的提取及含量测定2

1.2.1蛋白取工质提艺流程2

1.2.2 标准曲线的绘制. 2

1.2.3 蛋白质提取率的测定. 3

1.3单因素试验3

1.3.1料液比的选择3

1.3.2微波处理时间3

1.3.3微波功率的选择 3 1.3.4浸提温度的选择3

1.3.5 提取剂PH的选择 3

1.4 响应面分析因素水平的选取3

1.5抗氧化活性测定..4

1.5.1 豆豉蛋白质提取液对超氧阴离子自由基（O2-·）清除活性4 1.5.2 豆豉蛋白质提取液对羟自由基（·OH）清除活性4

2 结果与讨论.. 4

2.1 单因素试验... ....4

2.2 响应面优化....7

2.2.1 响应面试验结果及分析.7

2.2.2 响应面回归模型方差分析8

2.2.3响应面分析及优化8

2.2.4验证试验结果..10

2.3 抗氧化活性试验结果.... 10

2.3.1提取液对超氧阴离子自由基的清除活性10

2.3.2 提取液对羟自由基的清除活性...11

3 结论...11

参考文献.11

致谢14

豆豉蛋白质提取工艺及抗氧化活性引言

豆豉源于我国劳动的人利用微生物酿造的食品，从古代就开始入药，《本草纲目》称豆豉的功效，见参考文献[1]。豆豉既是主要的油料作物（18%～22%的油脂），又是巨大的优质植物蛋白资源（含40%左右的蛋白质）。且豆豉对心脑血管疾病有一定的食疗功效[2]。并且豆豉分离蛋白具有食品性能，改善食品的品质和性能，提高食品的营养价值，可广泛应用于各种食品加工中。豆豉蛋白质提取工艺及抗氧化活性:http://www.751com.cn/shiping/lunwen_43387.html