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Study on the Extraction and Functional Properties of Enteromorpha Prolifera Isolate

Author: LiJianXuan
Tutor: QiYuTang
School: Wuhan Polytechnic University
Course: Food Science and Engineering
Keywords: Enteromorpha Extraction Enteromorpha protein isolate Physical and Chemical Properties Features
CLC: TS254.1
Type: Master's thesis
Year: 2010
Downloads: 162
Quote: 0
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Abstract


Enteromorpha huge development potential, its natural ability to propagate, rich in resources, the Fujian coast only natural annual production of 10 million tons (fresh weight), and Enteromorpha nutritional value, especially its medicinal value has been widely used . . For the purpose of research the Enteromorpha, development Enteromorpha protein isolate protein isolate protein separation and extraction process and Enteromorpha physical and chemical properties and functional characteristics have been studied, hoping Enteromorpha protein isolate industrial production and in food processing application reference. Enteromorpha and Enteromorpha protein isolate composition of the analysis, the results show Enteromorpha crude protein content of 10.13% to 80.39%, the crude protein content of Enteromorpha protein isolate. 2 analysis process of Enteromorpha protein extracted by orthogonal experiments using L 9 (3 4 ) orthogonal table test to determine the protein extraction rate indicators The optimum conditions were as follows: solid-liquid ratio of 1:10, alkali extraction pH 9, the alkaline extraction temperature of 60 ° C, the alkali extraction time 120min. Enteromorpha prepared protein isolate amino acid analysis, more complete kinds of amino acids, essential amino acids abundant; first limiting amino acid lysine. Electrophoresis on SDS-PAGE separation of Enteromorpha pure protein is not a single protein, which mainly consists of three subunits, the molecular mass is mainly distributed in three ranges, i.e. 18.9 ~ 24.4kDa, 33.4 ~ 36.5kDa and 55.3kDa. 4 respectively Enteromorpha the solubility of the protein isolate, held study the functional properties of the aqueous emulsifiability and emulsion stability, foamability and foam stability, viscosity, oil resistance, etc., determination of the type of protein concentration, pH value, ionic strength, functional properties. The results showed that: (1) the Enteromorpha protein isolate the nitrogen solubility index (NSI) liter isoelectric point at the minimum, the other after the first drop, the Enteromorpha protein isolate NSI With elevated temperature and NaCl concentration and first and then decreased. (2) Enteromorpha protein isolate liters of water holding capacity after the first drop with the increase of pH, water holding capacity reaches a minimum near the isoelectric point, Enteromorpha protein isolate with the temperature and NaCl increased first and then decreased. (3) Enteromorpha protein isolate emulsifying and emulsion stability and protein concentration was positively correlated, while under the influence of the pH value with the increase of pH down then up, near the isoelectric point minimum. With increasing NaCl concentration, the Enteromorpha separation protein emulsification first increased and then decreased, emulsion stability has been reduced. (4) Enteromorpha protein isolate foaming and foam stability are enhanced with the increasing concentration of the protein, with the increase of pH, after the first drop Enteromorpha protein isolate foaming liter, near the isoelectric point MIN, while the foam stability at the isoelectric point at the most stable, NaCl concentration of 0.2mol / L, Enteromorpha protein isolate foamability and foam stability were the best, in other ranges, the foamability and foam stability sex was increased and then decreased trend. (5) Enteromorpha protein isolate solution viscosity with increasing protein concentration increased, the Enteromorpha protein isolate solution viscosity minimum at the isoelectric point, the further away from the isoelectric point; NaCl concentration to 0.2 mol / L The Enteromorpha separated the highest viscosity of the protein solution, and then decreased viscosity. (6) of Enteromorpha separation oil absorption of the protein at 40 ℃ is the most ideal, continue to increase in temperature have an adverse impact on its oil absorption downward trend with increasing temperature.

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