【摘要】 以紫苏籽粕为原料,通过单因素和响应面试验对闪式提取和超声提取紫苏籽粕蛋白的工艺进行了优化,并研究了不同提取方式对紫苏籽粕蛋白功能性质的影响。结果表明,超声提取分离蛋白（ultrasonic extraction of protein isolate, UEOPI）的提取率为53.85%,闪式提取分离蛋白（flash extraction of protein isolate, FEOPI）的提取率为46.54%,而UEOPI所需的时间为FEOPI所需时间的40倍。两种分离蛋白的分子量范围均为14.4～50 kDa,但UEOPI的十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）图谱条带比FEOPI的条带多。UEOPI和FEOPI纯度分别为91.306%和93.923%,纯度均较高。UEOPI比FEOPI有更好的DPPH、ABTS、O₂^-、OH自由基清除能力和还原力;更高的溶解性（NSI）、持水性（WHC）、乳化性（EAI）、乳化稳定性（ES）、起泡性和起泡稳定性。更多还原

【Abstract】 In this paper, perilla seed meal is used as the raw material, and the process of flash extraction and ultrasonic extraction of perilla seed meal protein is optimized by single factor and response surface experiments, and the effects of different extraction methods on the functional properties of perilla seed meal protein are studied. The results show that the extraction rate of ultrasonic extraction of protein isolate（UEOPI） is 53.85%, the extraction rate of flash extraction of protein isolate（FEOPI） is 46.54%, and the time required by UEOPI is 40 times as long as that required by FEOPI. The molecular weights of both isolates range from 14.4 kDa to 50 kDa, but the bands of SDS-PAGE of UEOPI are more than those of FEOPI. The purity of UEOPI and FEOPI is 91.306% and 93.923% respectively. UEOPI has better scavenging ability and reducing power on DPPH, ABTS, O₂^-, OH radicals and higher solubility（NSI）, water holding capacity（WHC）, emulsification（EAI）, emulsification stability（ES）, foamability and foaming stability than FEOPI.更多还原