以蛋白含量为考察指标,通过响应面法优化骆驼骨髓蛋白(camel bone marrow protein,CBMP)提取工艺,并探讨其功能特性及体外抗氧化活性.结果表明,最佳提取工艺为提取温度45 ℃、料液比1∶20(g/mL)、提取时间120 min、提取2次,在此条件下蛋白含量可达到(36.56±0.24)%,提取率为(18.26±1.23)%.当pH值为6时,CBMP的溶解性、乳化性、乳化稳定性及持水性最弱,表明等电点在pH6附近,远离等电点时,具有较高的功能特性,碱性条件下功能特性显著改善,持油性为(7.56±0.73)g/g.抗氧化试验结果显示,CBMP具有较强的DPPH自由基、羟自由基清除能力,半数抑制浓度IC5.分别为0.75、1.46 mg/mL,蛋白浓度为1 mg/mL时,总还原能力为1.11±0.03.该研究得到CBMP最佳提取工艺,且其具有良好的功能特性和较强的抗氧化活性,可为含有骆驼骨髓功能性食品开发提供参考.
The extraction process of camel bone marrow protein(CBMP)was optimized by response surface methodology with the protein content as the indicator.Then,the functional properties and antioxidant activity of the obtained protein were evaluated.The results showed that the optimum extraction process was as follows:extraction at a solid-to-liquid ratio of 1∶20(g/mL)and 45 ℃ for 120 min and twice.Under these conditions,the protein content and the extraction rate reached(36.56±0.24)%and(18.26±1.23)%,respectively.The solubility,emulsibility,emulsifying stability,and water holding capacity of CBMP were the weakest at pH6,in-dicating that the isoelectric point of CBMP was near pH6.The physical and chemical properties of CBMP were significantly improved under alkaline conditions,and the oil holding capacity was(7.56±0.73)g/g.CBMP had strong scavenging activities against the of DPPH·and hydroxyl free radicals,with the the median inhibitory concentrations(IC50)of 0.75 mg/mL and 1.46 mg/mL,respectively.CBMP at a concentration of 1 mg/mL showed the total reducing capacity of 1.11±0.03.The optimum extraction process of CBMP was obtained,and the CBMP had good functions and strong antioxidant activity.The findings provided a reference for the develop-ment of functional food containing camel bone marrow.