Optimization of Extraction Process and Functional Properties of Idesia polycarpa Maxim.Protein
To promote the comprehensive development and utilization of Idesia polycarpa Maxim.cake meal,the protein extraction process was optimized by the alkaline extraction method in this paper,and the effects of NaOH con-centration,temperature,liquid-to-material ratio,and time on the protein extraction rate were investigated by sin-gle-factor experiments by using Idesia polycarpa Maxim.meal as the raw material and protein extraction rate as the index.Based on the single-factor experiments,the response surface experimental design was used to optimize the extraction process of Idesia polycarpa Maxim.proteins.The results indicated that the optimal process conditions were:NaOH concentration of 0.06 mol/L,temperature of 53 ℃,liquid to material ratio of 55∶1,and time of 2.0 h.The protein extraction rate of Idesia polycarpa Maxim.was 81.98％at this time.The obtained regression model for Idesia polycarpa Maxim.protein extraction was significant,with a good fit,and could be used to predict the extrac-tion rate of Idesia polycarpa Maxim.protein.Idesia polycarpa Maxim.protein had the highest protein precipitation rate at pH 3.2;and the best water and oil holding capacity at 35 ℃.Idesia polycarpa Maxim.protein had a good an-tioxidant ability and the strong scavenging ability for DPPH radicals and ABTS radicals.
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