小米醇溶蛋白的提取及其体外消化特性的研究
目的 采用响应面法优化小米醇溶蛋白的提取工艺, 并探究小米醇溶蛋白的体外消化特性。 方法 以小米醇溶蛋白的得率为指标, 在单因素实验结果的基础上, 采用响应面法优化提取小米醇溶蛋白的工艺, 并以游离氨基含量为指标, 探究小米醇溶蛋白的体外消化性。结果 小米醇溶蛋白提取的最佳工艺条件为乙醇浓度80%、料液比1:8(g/mL)、提取时间2.5 h、提取温度40 ℃, 在此条件下, 小米醇溶蛋白得率为3.284%, 与预测值3.173%非常接近。小米醇溶蛋白在胃、肠液的消化作用下, 游离氨基的含量呈现上升趋势。结论 该方法能较好地提取小米中的醇溶蛋白, 体外消化实验表明胃、肠液对小米醇溶蛋白有一定的消化作用。
Objective To optimize the extraction process of millet prolamin by response surface methodology and explore the in vitro digestive characteristics of millet prolamin. Methods With the yield of millet alcohol-soluble protein was used as the index, based on the results of the single factor experiment, the extraction process of millet prolamin was optimized by response surface method, and the in vitro digestibility of the millet prolamin was studied by using the free amino content as the index. Results The optimal extraction conditions of millet prolamin were as follows: ethanol concentration was 80%, solid-liquid ratio was 1:8(g/mL), extraction time was 2.5 h and extraction temperature was 40 ℃. Under these conditions, the yield of millet prolamin was 3.284 %, which was very close to the predicted value of 3.173%. The content of free amino exhibited an upward trend with the digestion of stomach and intestinal fluid. Conclusion This method can extract soluble protein from millet better. In vitro digestion experiments show that stomach and intestinal juices have a certain digestive effect on millet gliadin.
标题：小米醇溶蛋白的提取及其体外消化特性的研究
英文标题：Study on the extraction of millet prolamin and its digestibility characteristics in vitro
作者：
范莹 山西农业大学食品科学与工程学院
张雪冰 山西农业大学食品科学与工程学院
陈振家 山西农业大学食品科学与工程学院
王晓闻 山西农业大学食品科学与工程学院
中文关键词:小米醇溶蛋白,响应面法,优化,提取,体外消化,游离氨基,
英文关键词:millet prolamin,response surface method,optimization,extraction,in vitro digestion,free amino,
发表日期：2019-12-26
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