Study On The Separation Of Extraction And Functional Properties Of Protein Safflower Meal

In this study, seed meal Yu min County, Xin jiang and safflower seeds after oil extraction asraw material, component separation seed proteins were analyzed; safflower seed meal were usedfor alkali solution and acid, aqueous enzymatic, Salting method of its protein extractiontechnology research, three methods were the single factor experiment and response surfacemethodology established optimum extraction process parameters; different methods to extractfunctional protein seed meal and soy protein isolate functional comparison, the main researchreads as follows:The basic components of the seed; using Osborne-Mendel (Osborne-Mendel) method, theseed protein fractionation, followed by four types of the protein components, each component inturn is alcohol soluble gliadin (4.5%), water-soluble albumin (7.7%), salt insoluble globulin(18.9%), alkali-soluble gluten (68.9%); by SDS-PAGE gel electrophoresis protein subunitsdistributed in the25.1-66.2KDa; seed protein by amino acid analyzer for the determination ofamino acid content of80.9%; of safflower protein scanning electron microscopy (SEM) showed acompact microstructure was observed spongy tissue shape.Seed meal were used alkaline solution and acid, aqueous enzymatic, salt extraction process isrelatively soluble proteins them, three methods to establish the best extraction process parametersthrough the single factor experiment and response surface method, where in the alkali soluble acidbest extraction method parameters pH10.5, solid-liquid ratio1:19.8(W/V), time90min, extractiontemperature25℃, safflower meal protein extraction rate of29.7%; aqueous enzymatic optimumextraction Process for the hydrolysis temperature45℃, enzyme dosage8000U/g, hydrolysis time1.7h, enzymatic pH10.5, the extraction rate of17.7%; optimum extraction parameters for saltdissolution method, the concentration of dissolved salt1mol/L, solid-liquid ratio of1:19(W/V),time of1.9h, the extraction rate of27.9%; SDS-PAGE gel electrophoresis analysis of subunitcomposition between the43-66.2KDa; different protein by amino acid extraction method analyzermeasurement results followed by80.416%,79.66%,81.968%; three methods to display theresulting protein scanning electron microscopy (SEM) observation of the microstructure of saltdissolved in a small law firm and a sponge-like structure, showing relatively sloppy aqueousenzymatic structure sponge-like, presenting alkaline solution and acid large lamellar structure.Alkali solution and acid, aqueous enzymatic, salt-soluble proteins extracted seed meal, soyprotein isolate with functional comparison, the results showed: increased solubility increases withpH, pH>8solubility in30%or more; NaCl concentration1.0mol/L solubility reached the highest,33.59%higher than soy protein isolate. Emulsifying and emulsion stability in the emulsion ispreferably between pH5.5-9.5, and the emulsion stability of the protein, up to about50%; NaCl in0.2mol/L emulsion stability is good, can reach80%. pH increase the stability of an upward trend,but over the neutral point in the future, foaming stability decreased; NaCl concentration offoaming in0.2mol/L and stability when the best, with the salt concentration increases foamingstability.Seed meal protein absorption and oil absorption is slightly better than soy protein.