Optimization of Extraction Process of Protein from Ligustrum vulgaris by Response Surface Analysis Methodology and Study on Its Functionality
In order to further study and develop the application of Ligustrum vulgaris in the field of food,with the aim of improving the extraction rate of protein from Ligustrum vulgaris,the study is carried out.Based on the extraction process of protein from dried Ligustrum vulgaris fruit by ultrasonic-assisted alkali-solution and acid-isolation method,through single factor experiment and response surface experiment,the effects of extraction temperature,extraction time,liquid-solid ratio and pH value on the extraction rate of protein from Ligustrum vulgaris are studied to determine the optimal extraction process and detect its functionality.The experiment results show that the optimal extraction conditions for protein from Ligustrum vulgaris are extraction temperature of 45 ℃,extraction time of 40 min,liquid-solid ratio of 25∶1 and pH value of 9.0.Under these conditions,the highest extraction rate is 85.09％,and there is no significant difference between the actual extraction rate and the predicted value of the model.At this time,the water holding capacity,emulsibility and emulsification stability of the obtained Ligustrum vulgaris protein are higher than those of commercially available finished soybean protein products,the oil holding capacity,foamability and foam stability are lower than those of soybean protein,and has strong antioxidant capacity.Therefore,the protein extracted from Ligustrum vulgaris by this method has high application value and development potential,which can provide a theoretical basis for the high-value utilization of Ligustrum vulgaris in the food field such as beverages and condiments.
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