胡萝卜籽蛋白的提取工艺优化及性质研究
Optimization of extraction process and properties of protein from carrot seed

以胡萝卜籽为原料，采用碱提酸沉法对其中的蛋白质进行提取. 通过单因素实验考察料液比、温度、pH值和时间对蛋白质提取率的影响，在此基础上通过正交实验优化出胡萝卜籽蛋白提取的最佳工艺条件，确定了胡萝卜籽蛋白最佳酸沉pH值，并对所提取的蛋白质功能性质进行了研究. 结果表明：在料液比为 1 ∶20、温度55℃、pH值为12.0、时间4h 的条件下，胡萝卜籽蛋白的提取率为 42.23%，最佳酸沉 pH值为4.5，吸水性为3.28g· g-1，吸油性为 3.09mL· g-1，乳化性和起泡性相对较差.
In the present study，carrot seed protein (CSP) was extracted from carrot seeds by alkali-solution and acid-isolation. The effects of material-to-liquid ratio，pH，extraction temperature and time on the extraction rate of CSP were explored by single factor experiments. The best precipitation pH and the functional properties of CSP were also determined. The results showed that the optimal extraction conditions were as follows that ratio of solid to liquid 1 ∶20，pH 12.0，extraction temperature 55℃，extraction time 4h. Under these conditions，extraction rate of CSP was 42.23%. The best pH value of CSP precipitation was 4.5. The water absorption was 3.38g· g-1，and the oil absorption was 3.09mL· g-1，while the emulsifying capacity and the foaming capacity were relatively weak