Study On Extraction Protein And Polyphenol From Amaranth Seed And Its Characteristics

Amaranth is rich in protein, fat, carbohydrate, dietary fiber, Amaranth seed protein content and quality are generally higher than cereals,and a balanced ratio of amino acids,the protein quality than the soybean,close to milk, and rich in lysine and essential fatty acids in the human body, it is suitable for human nutritional needs. Therefore, the grain amaranth as a new vegetable protein resources to development and utilization will have broad prospects.In this experiment, amaranth seeds as raw material, the condition of extracting protein was studied by two enzymes,acid-base technology, protease hydrolysis and the technology was researched. Three extraction technology and the method of making high-protein amaranth flour were studied in this peper.The extraction technology of the seed of Amaranth poly-phenols and the anti-oxidation were studied too.The results showed that:(1) In the two enzymes,the appropriate conditions of liquid ratio, amount of enzyme and enzymolysis time were 1:40, 20.78U/g (substrat) and 3h, respectively;The appropriate amount of enzyme was 6.6U/g (substrat), the enzymolysis time and enzymolysis temperature were 2h and 55℃, respectively. The percent of protein for finished product was 28.56%, raising 90.02% than raw material(15.03%). And the product yield reached 82.7%. 17 Kinds of amino acid were found, which accounted for 3.60% of lysine content.(2) In the acid-base technology The experimental results show that the optimum conditions was pH = 8,expected to liquid ratio 1:20,temperature 25℃,reaction time 0.5h. Under the best conditions for received the things,The recovery of finished products was 7.53%,protein content was 48%. 17 Kinds of amino acids were detected. The percent of Lys was 1.70～2.84% in total amino acids.(3) The experimental results show that the optimum conditions was expected to: papain: liquid ratio 1:25,temperature 50℃,with a measured 800U/g (substrat),reaction time 1.5h, the recovery of finished products was 4.45%,18 Kinds of amino acids were detected, the percent of Lys was 7.76% in total amino acids; neutral proteaseâ… : liquid ratio 1:25,temperature 45℃,with a measured 580U/g (substrat), reaction time 1.5h, the recovery of finished products was 4.25%,18 Kinds of amino acids were detected, the percent of Lys was 1% in total amino acids;the effictive of neutral proteaseâ…¡is least: The yield of protein from using Papain and neutral protease are better; hydrolysis products of Papain have highest lysine content.(4) The results of the extraction of the seed of Amaranth poly-phenols show that the best extraction condition were solid- liquid ratio1∶30 with water,the ultrasonic wave-assisted extraction for 105 min in the water bath at 55℃.Under this conditions,using 12g Amaranth flour,33.491mg Amaranth poly-phenols was obtained,the yield was 0.279%.The results of the anti-oxidation showed that when the poly-phenols concentration is 10μg/ml ,the rate of scavenging DPPH was 52.45%;the inhibitory rate to O₂^-·of poly-phenols whose concentration is 60μg/ml were 65.34%; the inhibitory rate to·OH of poly-phenols whose concentration is 100μg/ml were 86.29%.When the concentration is 20～100ug/mL, the inhibitory rate to·OH is higher then Vc, above 4 5 times.The experimental results of this test for the future exploration test and the development and utilization of Amaranthus protein resources provided an important theoretical basis.