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红菌豆腐中粗糙链孢霉菌丝蛋白提取工艺优化
夏敏1，2，黄巧君1，2，冯悦晴1，2，林晓玉1，2，梁莛寓1，2，刘果1，2，余倩1，2，丘苑新1，2*
(1.广东省岭南特色食品科学与技术重点实验室,广东 广州 510225；2.仲恺农业工程学院 轻工食品学院,广东 广州 510225)
Optimization of Extraction Process of Neurospora crassa Protein from HongJun Tofu
XIA Min1,2,HUANG Qiaojun1,2,FENG Yueqing1,2,LIN Xiaoyu1,2,LIANG Tingyu1,2,LIU Guo1,2,YU Qian1,2,QIU Yuanxin1,2*
(1.Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Guangzhou 510225,Guangdong,China；2.College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China)
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投稿时间：2025-02-13
中文摘要: 以豆渣固态发酵制备红菌豆腐，培养粗糙链孢霉菌丝体，采用碱溶酸沉法提取粗糙链孢霉菌丝蛋白（Neurospora crassa protein，NcP），探讨料液比、提取温度与提取时间对NcP提取率的影响并进行响应面优化，同时考察反复沉淀对产物的影响。结果表明，NcP最佳提取条件为料液比1∶8（g/mL）、提取温度45 ℃、提取时间3.30 h，该条件下菌丝蛋白提取率为36.78%，蛋白质纯度为69.383%。试验结果显示3个因素对NcP提取率的影响程度为提取时间>料液比>提取温度。采用反复沉淀的方法使菌丝蛋白纯度提高至73.581%并发现其色泽明显变暗。
Abstract:The HongJun tofu was prepared by solid-state fermentation of soybean residue and the mycelia of Neurospora crassa were cultured.The N.crassa protein （NcP） was extracted by alkaline solubilization and acid precipitation.The effects of solid-liquid ratio,extraction temperature,and extraction time on the extraction rate of NcP were investigated and response surface methodology was employed to optimize the extraction process.The effects of repeated precipitation on the products were examined.The results showed that the optimal extraction conditions for NcP were soild-liquid ratio of 1∶8 （g/mL）,extraction temperature of 45 ℃,and extraction time of 3.30 h.The extraction rate of NcP under these conditions was 36.78%,and the purity of the protein was 69.383%.The test results showed that the influences of three factors on the extraction rate of NcP followed the trend of extraction time>solid-liquid ratio>extraction temperature.Repeated precipitation increased the purity of mycelial protein to 73.581% and darkened the color of the protein.
文章编号：202524018 中图分类号： 文献标志码：
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| 作者 | 单位 |
| 夏敏 | 1.广东省岭南特色食品科学与技术重点实验室,广东 广州 510225；2.仲恺农业工程学院 轻工食品学院,广东 广州 510225 |
| 黄巧君 | 1.广东省岭南特色食品科学与技术重点实验室,广东 广州 510225；2.仲恺农业工程学院 轻工食品学院,广东 广州 510225 |
| 冯悦晴 | 1.广东省岭南特色食品科学与技术重点实验室,广东 广州 510225；2.仲恺农业工程学院 轻工食品学院,广东 广州 510225 |
| 林晓玉 | 1.广东省岭南特色食品科学与技术重点实验室,广东 广州 510225；2.仲恺农业工程学院 轻工食品学院,广东 广州 510225 |
| 梁莛寓 | 1.广东省岭南特色食品科学与技术重点实验室,广东 广州 510225；2.仲恺农业工程学院 轻工食品学院,广东 广州 510225 |
| 刘果 | 1.广东省岭南特色食品科学与技术重点实验室,广东 广州 510225；2.仲恺农业工程学院 轻工食品学院,广东 广州 510225 |
| 余倩 | 1.广东省岭南特色食品科学与技术重点实验室,广东 广州 510225；2.仲恺农业工程学院 轻工食品学院,广东 广州 510225 |
| 丘苑新 | 1.广东省岭南特色食品科学与技术重点实验室,广东 广州 510225；2.仲恺农业工程学院 轻工食品学院,广东 广州 510225 |
| Author Name | Affiliation |
| XIA Min | 1.Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Guangzhou 510225,Guangdong,China；2.College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China |
| HUANG Qiaojun | 1.Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Guangzhou 510225,Guangdong,China；2.College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China |
| FENG Yueqing | 1.Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Guangzhou 510225,Guangdong,China；2.College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China |
| LIN Xiaoyu | 1.Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Guangzhou 510225,Guangdong,China；2.College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China |
| LIANG Tingyu | 1.Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Guangzhou 510225,Guangdong,China；2.College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China |
| LIU Guo | 1.Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Guangzhou 510225,Guangdong,China；2.College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China |
| YU Qian | 1.Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Guangzhou 510225,Guangdong,China；2.College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China |
| QIU Yuanxin | 1.Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Guangzhou 510225,Guangdong,China；2.College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China |
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