Study On Extraction And Polypeptide Antioxidation Of Quinoa Chaff Albumin

As a by-product,the quinoa chaff is often regarded as a waste of industrial production.The Lack of comprehensive utilization leads to serious waste of resources.In this study,the albumin from quinoa chaff is the research object.The extraction,enzymolysis,ultrafiltration and antioxidant peptides were analyzed,and the results were as follows:1.Albumin from quinoa chaff was extracted by using ultrasonic auxiliary osborne classification method.The optimal extraction conditions were determined as a solid/liquid ratio of 1:37(g/mL),an extraction temperature of 46?,and an extraction time of 25 min.Under these optimized conditions,Quinoa chaff albumin extraction yield was 43.21%.2.Experiment of quinoa chaff albumin functional properties were determined.The results showed that pH 2.5 isoelectric point,namely the solubility of albumin was the lowest,a hold water minimum was 1.33 g/g,emulsification of the lowest,emulsifying stability but the best,and the foaming ability and foam stability in isoelectric point nearby were the worst.3.The combined enzyme of flavor enzyme and alkaline enzyme in proportion of 1:1 is the optimal combination of hydrolytic enzymes.According to the results of single factor experiment,the response surface method is used to analysis the factors and interaction effects on the response values(reducing power).The optimal quinoa chaff protein enzyme hydrolysis is obtained:with enzyme quantity was 3600 U/g,pH7.7,enzymolysis time2.1 h,enzyme solution temperature was 50?.Under the condition of the enzyme solution,antioxidant peptide yield was 76.25%.The measured average value of the antioxidant peptide reduction ability of quinoa chaff was0.644.And quinoa chaff antioxidant peptides on superoxide anion free radicals and hydroxyl radicals have good removal capabilities,and present good concentration-response relationship.4.The antioxidant peptide of quinoa chaff with different molecular mass were purified by ultrafiltration technology.The results showed that:The ultrafiltration components with different molecular weights had different antioxidant activity,of which the antioxidant peptide of 5~10 ku had better antioxidant activity than the others ultrafiltration components of different molecular weights.Took membrane flux as the index,the stress,time and filtrate quality score as 3 process parameters.The optimum technological conditions of the ultrafiltration of 10 ku ultrafiltration separation of antioxidant peptides from quinoa chaff were studied by the combination of single factor and orthogonal test.The optimal ultrafiltration conditions were pressure 0.16 Mpa,20 min time,2%of filtrate quality score,and the maximum amount of membrane flux in the condition was 41.22 L/m~2·h.Thus,the production of antioxidant peptides from 5~10 ku can be achieved.