不同方法提取罗勒籽胶的理化性质及其结构特性

Physicochemical properties and analysis of Basil seed gum extracted by different methods

摘要:

首先通过单因素实验及响应面实验确定酶法提取罗勒籽胶的最佳工艺,然后比较常规方法、微波法、超声法及酶法四种不同的方法,对罗勒籽胶进行提取,测定其得率、凝胶强度、持水力、溶胀性能、颜色、微观结构、流变特性、活性成分及抗氧化性,对不同方法提取的罗勒籽胶进行理化性质分析。结果表明,酶法提取罗勒籽胶得率最高,可达13.05%,持水力最佳,微观结构表明酶法提取的凝胶是具有网络结构；动态流变温度扫描模式说明了罗勒籽胶是相当稳定的水胶体,其中酶法提取的凝胶最为稳定；酶法提取的凝胶能最大程度的保留活性成分,DPPH自由基清除率达到20.6%,ABTS阳离子自由基清除率达到8.7%。

Abstract:

First, the optimal process of enzymatic extraction of basil seed gum was determined by single factor experiment and response surface experiment. Then, four different methods including conventional method, microwave method, ultrasonic method and enzymatic method were compared to extract basil seed gum, and its yield, gel strength, water retention, swelling property, color, microstructure, rheological properties, active components and antioxidant properties were determined. The physicochemical properties of basil seed gum extracted by different methods were analyzed. The results showed that the yield of basil seed gum extracted by enzymatic method was the highest, reaching 13.05%, and the water retention was the best. The microstructure showed that the gel extracted by enzymatic method had a network structure. The dynamic rheological temperature scanning model showed that basil seed gum was quite stable hydrocolloid, and the gel extracted by enzymatic method was the most stable. The gel extracted by enzymatic method could retain the active ingredients to the greatest extent, and the scavenging rate of DPPH free radical reached 20.6%, and the scavenging rate of ABTS cationic free radical reached 8.7%.