李晨,程俊文,郑光耀,王衍彬,徐娟,闫林林,贺亮

• 1:浙江农林大学食品与健康学院
• 2:浙江省林业科学研究院
• 3:中国林业科学研究院林产化学工业研究所

摘要(Abstract)：

为实现灵芝菌丝体的高值化利用，文章以灵芝菌丝体为原料，采用碱提酸沉法提取蛋白，通过单因素试验结合响应面法优化提取工艺，对蛋白结构进行鉴定，并分析了其功能特性和抗氧化活性。结果表明，该蛋白的最佳提取工艺为料液比1∶20、pH值10、提取温度67℃、提取时间3.9 h,该工艺下提取率可达22.13%。结构分析显示该蛋白的二级结构β-折叠、β-转角、无规则卷曲、α-螺旋的含量分别为23.71%、13.40%、34.48%和28.40%,较高的β构象含量显示其具有较好的分子柔韧性。氨基酸组成中必需氨基酸占比高达45.15%,富含亮氨酸和谷氨酸。该蛋白具有较强的表面疏水性(H_0为278.76)和稳定性(二硫键含量为2.08μmol/g)。功能特性分析进一步表明该蛋白的等电点为3.0,与商业化蛋白相比，虽溶解度和持水性一般，但具有良好的持油性(4.53 g/g)、乳化性(32.53 m~2/g)和乳化稳定性(58.95%)。该蛋白的DPPH自由基清除率IC_(50)为2.88 mg/mL,FRAP为0.418 mmol/L,具有一定的抗氧化能力。该研究可为灵芝菌丝体蛋白在功能性食品、调味品等领域的应用提供理论基础。

关键词(KeyWords)： 灵芝菌丝体蛋白;提取工艺;结构特性;功能特性;抗氧化

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(31571795);; 浙江省省院合作重大项目(2024SY08)

作者(Author): 李晨,程俊文,郑光耀,王衍彬,徐娟,闫林林,贺亮

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