Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Department of Food Science and Nutrition, Business School, University of Jinan, Jinan 250022, China.
Int J Biol Macromol. 2019 Nov 1;140:1073-1083. doi: 10.1016/j.ijbiomac.2019.08.209. Epub 2019 Aug 26.
Protein from Haematococcus pluvialis (H. pluvialis) residues after pigment removal was prepared by alkaline extraction and acid precipitation. And the structural and functional properties of protein extracts were measured and analyzed. The effect of extraction conditions (liquid/solid ratio 10-20 mL/g), pH 10-12 and 25-45 °C (temperature) on the yield of H. pluvialis protein (HP) was carried out using Box-Behnken design. Under optimum extraction conditions: liquid/solid 20 mL/g, pH 11.5 and lower extraction temperature 35 °C, the highest extraction yield (81.36%) of HP was gained, which was close to the predicted value (83.32%). The HP exhibited the better functional properties. The solubility could reach 93.65% at pH 10.0; the foaming capacity and stability were 88.32 and 89.62%, respectively; the emulsifying capacity and stability were 161.52 and 48.2%, respectively; the water holding capacity (WHC) and oil absorption capacity (OAC) were 4.06 and 3.29 g/g, respectively. Fourier Transform infrared spectroscopy (FTIR) data of the HP showed the β-sheet content (30.37%) was the maximum, while α-helix content (14.86%) was the minimum, whereas the content of amino acids was rich in HP. These results demonstrated that the HP had potential use in food industry.
从雨生红球藻（H. pluvialis）去除色素后的残渣中提取蛋白质，采用碱性提取和酸沉淀法制备。并测量和分析了蛋白质提取物的结构和功能特性。通过 Box-Behnken 设计，研究了提取条件（液固比 10-20 mL/g）、pH 值 10-12 和温度 25-45 °C 对雨生红球藻蛋白（HP）提取率的影响。在最佳提取条件下：液固比 20 mL/g、pH 值 11.5 和较低的提取温度 35 °C，获得了 HP 的最高提取率（81.36%），接近预测值（83.32%）。HP 表现出更好的功能特性。在 pH 值 10.0 时，溶解度可达 93.65%；泡沫能力和稳定性分别为 88.32%和 89.62%；乳化能力和稳定性分别为 161.52%和 48.2%；持水能力（WHC）和吸油能力（OAC）分别为 4.06 和 3.29 g/g。HP 的傅里叶变换红外光谱（FTIR）数据显示，β-折叠含量（30.37%）最高，而α-螺旋含量（14.86%）最低，同时 HP 中氨基酸含量丰富。这些结果表明，HP 在食品工业中有潜在的应用价值。
