Laboratoire Réactions et Génie des Procédés, Université de Lorraine, CNRS, LRGP, F-54000 Nancy, France; Avril SCA, 11/13, rue Monceau, 75008 Paris, France.
Laboratoire Réactions et Génie des Procédés, Université de Lorraine, CNRS, LRGP, F-54000 Nancy, France.
Food Chem. 2020 Jul 1;317:126423. doi: 10.1016/j.foodchem.2020.126423. Epub 2020 Feb 18.
The impact of pH (6-9) and NaCl concentration (0-0.5 mol.L) on sunflower protein extraction was studied through design of experiments. The considered criteria were protein extraction yield (total proteins, helianthinin and albumins), chlorogenic acids covalently bound to proteins, and free chlorogenic acid concentration in the aqueous extract. Statistical analysis showed that the obtained by design of experiments the polynomial models of each extraction criteria were reliable for predicting the responses. They were employed in an original multi-objective optimization methodology. The optimal conditions revealed to be pH 7.3/0.3 mol.L NaCl yielded 46.83% and 59.16% of total protein and albumin extraction yield, 1.730 and 1.998 mg.g of chlorogenic acids covalently bound to helianthinin and albumins in aqueous extract, respectively. The sunflower protein isolate obtained after extraction in this condition had good solubility (40-80% at pH 5-8), functional properties (foaming and emulsifying) and a satisfying color.
通过实验设计研究了 pH 值（6-9）和 NaCl 浓度（0-0.5 mol·L）对葵花蛋白提取的影响。考虑的标准是蛋白质提取率（总蛋白、向日葵球蛋白和白蛋白）、与蛋白质共价结合的绿原酸和水提物中游离绿原酸的浓度。统计分析表明，设计实验得到的每个提取标准的多项式模型对于预测响应是可靠的。它们被应用于一种原始的多目标优化方法中。优化条件为 pH 7.3/0.3 mol·L NaCl，葵花籽总蛋白和白蛋白提取率分别为 46.83%和 59.16%，水提物中与向日葵球蛋白和白蛋白共价结合的绿原酸分别为 1.730 和 1.998 mg·g。在这种条件下提取的葵花籽蛋白分离物具有良好的溶解性（pH 5-8 时为 40-80%）、功能特性（起泡和乳化）和令人满意的颜色。
