摘要
采用酶法提取罗勒籽胶,通过单因素实验及响应面实验确定了最佳工艺,比较不同提取方法(常规法、微波法、超声法和酶法)对罗勒籽胶的得率、理化性质(凝胶强度、持水力、溶胀性能、颜色)、微观结构、流变特性、活性成分(总黄酮、总酚)及抗氧化性的影响.结果表明,酶法提取罗勒籽胶的最佳工艺为:以果胶酶为提取酶制剂、酶添加量4.1%(以预处理后罗勒籽质量为基准)、酶解时间30 min、酶解温度40℃、pH=5.1.在上述优化条件下,罗勒籽胶得率为12.96%;与其他3种方法相比,酶法提取罗勒籽胶得率最高、持水力最佳;微观结构表明,酶法提取的罗勒籽胶具有网络结构;动态流变温度扫描模式说明,罗勒籽胶是稳定的水胶体,其中,酶法提取的罗勒籽胶最稳定;酶法提取的罗勒籽胶能够最大程度地保留活性成分,1,1-二苯基-2-三硝基苯肼自由基清除率达到 20.60%±1.44%,2,2'-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐自由基清除率达到8.70%±0.37%.
Abstract
Basil seed gum was obtained by enzymatic extraction,with the optimal extraction process determined by single factor experiments and response surface experiments.The influences of extraction methods including conventional method,microwave method,ultrasonic method and enzymatic method on the yield,physio-chemical properties(gel strength,water retention,swelling property,color),microstructure,rheological properties,active components and antioxidant properties(total flavonoids,total phenols)of basil seed gum were further investigated.The results showed that the basil seed gum,enzymatically extracted under the optimal process of pectinase used as extraction enzyme with amount of 4.1%(based on the mass of basil seed after pretreatment),enzymolysis time 30 min,enzymolysis temperature 40℃,pH=5.1,exhibited a yield of 12.96%.Compared with those from the other three methods,basil seed gum from enzymatic extraction displayed the highest yield and the best water retention.Meanwhile,the microstructure indicated that the basil seed gum extracted by enzymatic method had a network structure.The dynamic rheological temperature scanning model showed that basil seed gum was quite stable hydrocolloid,and the basil seed gum extracted by enzymatic method was the most stable.The basil seed gum extracted by enzymatic method could retain the active ingredients to the greatest extent,and the scavenging rate of 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl(DPPH)free radical reached 20.60%±1.44%,while that of diammonium 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate)(ABTS)reached 8.70%±0.37%.
基金项目
国家级职业教育教师教学创新团队课题研究项目(ZH2021080101)
黑龙江省自然科学基金项目(LH2021B015)
2021年哈尔滨商业大学教师"创新"项目支持计划(LH2021B015)
维普
万方数据