Department of Food Engineering, Ege University, 35040 Bornova, İzmir, Turkey.
Department of Food Engineering, Ege University, 35040 Bornova, İzmir, Turkey.
Food Chem. 2021 Jan 15;335:127673. doi: 10.1016/j.foodchem.2020.127673. Epub 2020 Jul 28.
This research focused on the effect of temperature (25-75 °C), extraction time (40-120 min) and solvent/solid ratio (15-45 mL/g) and the enzyme assisted extraction on protein extraction efficiency from by-product of sugar beet. 3 different methods were applied in protein isolation and the highest protein yield (34.55%) was obtained by the isoelectric-ammonium sulfate precipitation method. At the optimized condition of temperature 54.25 °C, 81.35 min, and solvent/solid ratio of 27.65 mL/g, the protein yield was found 55.15%. The protein yield has reached 79.01% with an increase of 43.27% with the aid of the enzyme assisted extraction. The physicochemical properties were determined for revealing its potential use in food industry. It is promising that the isolated protein concentrates (SPC-IAP) show high protein content (69.08% d.b) as well as high solubility (98.71% at pH 7.5). SPC-IAP's high brightness (L* = 79.55), low redness (a* = 0.33) and low yellowness (b* = 13.27) values are encouraging for food industry.
本研究主要关注温度（25-75°C）、提取时间（40-120 分钟）和溶剂/固比（15-45 毫升/克）以及酶辅助提取对甜菜副产物中蛋白质提取效率的影响。应用了 3 种不同的方法进行蛋白质分离，等电点-硫酸铵沉淀法获得的蛋白质产率最高（34.55%）。在优化条件下（温度 54.25°C、81.35 分钟、溶剂/固比 27.65 毫升/克），蛋白质产率为 55.15%。在酶辅助提取的帮助下，蛋白质产率达到 79.01%，增加了 43.27%。对其理化性质进行了测定，以揭示其在食品工业中的潜在用途。分离得到的浓缩蛋白（SPC-IAP）具有高蛋白含量（干基 69.08%）和高溶解性（pH7.5 时为 98.71%），这一特性令人鼓舞。SPC-IAP 的高亮度（L*=79.55）、低红色度（a*=0.33）和低黄色度（b*=13.27）值对食品工业也很有吸引力。
