Extraction and functional properties of protein from Jerusalem artichoke

HU Ya-nan; FAN San-hong; ZHANG Xiao-li

doi:10.13386/j.issn1002-0306.2015.10.052

Issue 10

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2015 > (10): 288-292. > DOI: 10.13386/j.issn1002-0306.2015.10.052

HU Ya-nan, FAN San-hong, ZHANG Xiao-li. Extraction and functional properties of protein from Jerusalem artichoke[J]. Science and Technology of Food Industry, 2015, (10): 288-292. DOI: 10.13386/j.issn1002-0306.2015.10.052

Citation:

PDF (796 KB)

Extraction and functional properties of protein from Jerusalem artichoke

College of Life Science, Shanxi University

More Information

Received Date: September 11, 2014

Graphical Abstract

Abstract

Abstract

Protein from Jerusalem artichoke was extracted by ultrasonic auxiliary alkaline and some functional properties of the protein were analysed. The extraction process was optimized by orthogonal array design method. The results showed that the highest extraction vield of 71.2%±0.3% was achieved at p H of 13.5, solidto-liquid ratio 1∶40 (mg/m L) , ultrasonic duration 50 min and ultrasonic temperature of 60℃. The isoelectric point of the protein was around 4.0 and the emulsifying capacity could reach 80% at p H9.0. Meanwhile, the foaming ability was highest with the protein concentration of 4% and the solubility was highest at 70℃.
- Jerusalem artichoke residue protein,
- extraction process,
- functional properties

FullText(HTML)

References (21)

References

[1]	孙纪录, 贾英民, 桑亚新.菊芋资源的开发利用[J].食品科技, 2003 (1) :27-29.
[2]	秦亚兵, 徐长警, 王华, 等.宁夏兴建菊芋系列产品加工业的构想与建议[J].宁夏农林科技, 2004 (1) :31-36.
[3]	张维, 李雪雁, 张秀兰, 等.响应面分析法优化菊芋渣中蛋白的提取工艺[J].食品工业科技, 2012, 33 (1) :305-308.
[4]	姜莉, 徐怀德, 何玉君, 等.核桃渣中蛋白质的提取工艺及其功能性研究[J].食品科技, 2007 (4) :237-240.
[5]	赵静, 傅泽田, 路勇, 等.4种蛋白质分析方法在液态乳中的适用性研究[J].中国乳品工业, 2010, 38 (6) :43-46.
[6]	王钦德, 杨坚.高级食品实验设计与统计分析[M].中国农业大学出版社, 2008 (8) :65-92.
[7]	Zhang H J, Zhang H, Wang L, et al.Preparation and functional properties of rice bran proteins from heat-stabilized defatted rice bran[J].Food Research International, 2012, 47 (2) :359-363.
[8]	Haizhou J, Wang C.A pilot plant study of continuous ultrasonic extraction of soybean protein.[J].Food Research International, 2004, 137:731-738.
[9]	Nath Jr, Rao Msn.Functional properties of guar proteins[J].Journal of Food Science, 1981, 46 (4) :1255-1259.
[10]	杨瑾.山核桃饼柏蛋白质提取纯化工艺及其功能特性的研究[D].合肥:安徽农业大学, 2012:6.
[11]	Ponnampalam R, Goulet G, Amiot J, et al.Some functional and nutritional properties of oat flours as affected by proteolysis[J].Journal of Agriculture and Food Chemistry, 1987, 35:279-285.
[12]	朱国君.紫苏饼柏蛋白质的分离提取及其功能特性研究[D].重庆:西南大学, 2008:6.
[13]	李凤英, 崔蕊静, 李春华.葡萄籽蛋白质的提取工艺研究[J].中国油脂, 2005, 30 (4) :50-53.
[14]	Szetao K Wc, Sathe Sk.Walnut (Juglans regial) proximate composition, protein solubility, protein anuno acid composition and protein in vitro digestibility[J].J Sci Food Agric, 2000, 80:1393-1401.
[15]	阚俊鹏, 阮长青, 王立冬, 等.大麦芽根蛋白提取工艺条件优化[J].食品科学, 2012, 33 (22) :95-98.
[16]	张晓云, 谢玲燕, 季明敏, 等.超声波辅助碱法提取芡实蛋白工艺[J].食品研究与开发, 2012, 23 (11) :96-99.
[17]	Ana Cristina Lopes Barbosa, Franco M Lajolo, Marianes Genovese.Influence of temperature, p H and ionic strength on the production of isoflavone rich soy protein isolates[J].Food Chemistry, 2006, 98:757-766.
[18]	赵玉红, 李莉.超声波辅助提取松仁蛋白的工艺研究[J].中国林副特产, 2008 (1) :6-8.
[19]	马勇, 张丽娜, 齐凤元, 等.榛子蛋白质提取及其功能特性研究[J].食品科学, 2008, 29 (8) :318-322.
[20]	崔莉, 葛文光.核桃蛋白质功能性质的研究[J].宁夏农学院学报, 1999, 20 (4) :44-48.
[21]	黄群, 麻成金, 周姣, 等.干燥方法及理化因素对鹌鹑蛋白粉功能特性的影响[J].食品科学, 2008, 29 (10) :299-301.

Supplements (0)

Get Citation

PDF

XML

Article Metrics

Article views (207) PDF downloads (159)

Science and Technology of Food Industry

Extraction and functional properties of protein from Jerusalem artichoke

Abstract

References

Catalog

Article Metrics

Export File

Citation

Format

Content