Orthogonal test was carried on, choosing four factors: liquid-solid ratio, alkali concentration, extraction times and temperature, three levels to optimize the extracting technology of selenium-protein, on the basis of single factor experiments. Through this test, a series of related coefficients about alkaline extraction assisted by freeze-thaw method were optimized. The optimum extraction technological conditions were obtained as follows: NaOH solution 0.1 mol/L, solid-liquid ratio 60︰1 (V︰m), extracting temperature 70 ℃, extracting time 3 h ,and extracting times twice,. Under these conditions, the extraction ratio of selenium-protein was 60.93%, the purity of which was 52.07%. The resulting crude protein was further purified by ethanol precipitation. The amount of selenium-protein in obtained product was 78.26%, and the loss rate of protein during purification was 7.21%.

Publication Date


First Page


Last Page





[1] Johansson L, Gafvelin G, Arner E. Selenocysteine in proteins-properties and biotechnological use[J]. Biochimica et biophysica acta-general subjects, 2005, 1 726(1): 1~13.
[2] Kiremidjian-Schumacher L, Roy M, Wishe H, et al. Supplementation with selenium and human immune cell functions: effect on cytotoxic lymphocytes and natural killer cells[J]. Biological Trace Element Research, 1994, 41(4): 115~127.
[3] Hegazy S M, Adachi Y. Comparion of the effects of dietary selenium, zinc, and selenium and zinc supplemented on growth and immune response between chick groups that were inoculated with salmonella and aflatoxin or salmonella[J]. Ponltry Science, 2000, 79(3): 331~335.
[4] Beck M A. Selemium and host defense towards viruses[J]. Proceedings of the Nutrition Society, 1999, 58(3): 707~711.
[5] Gairola C, Chow C K. Dietary selenium, hepatic arylhydrocarbon hydroxylase and mutagenic activation of benzo(a)pyrene, 2-aminoanthracene and 2-aminofluorene[J]. Toxicology Letters, 1982, 11(3~4): 281~287.
[6] Clenment I, Lisk D. Modulation of phase I and phaseⅡxenobiotic-metabolizing enzymes by selenium-enriched garlic in rats[J]. Nutrition and Cancer, 1997, 28(2): 184~188.
[7] Stewart M S, Spallholz J E, Neldner K H, et al. Selenium compounds have disparate abilities to impose oxidative stress and induce apoptosis[J]. Free Radical Biology and Medicine, 1999, 26(1~2): 42~48.
[8] 胡秋辉, 潘根兴, 丁瑞兴. 富硒茶硒的浸出率及其化学性质的研究[J]. 中国农业科学, 1999, 32(5): 69~72.
[9] 张杰,李洋,韩小贤,等. 燕麦蛋白的碱提取工艺及其提纯研究[J]. 食品与机械,2012,28(4):121~124.
[10] 梅鑫东,曾江南,蒋柏泉. 酶法提取鱼鳞胶原蛋白的工艺优化[J].食品与机械,2014,30(6):156~159.
[11] 刘凯,梁俊玉,肖引,等. 磷酸盐法提取杏仁蛋白的工艺研究[J].武警医学,2013,24(9):783~785.
[12] 马秀婷,肖志刚,孙旭,等.超声波辅助提取豆渣蛋白工艺优化[J].食品与机械,2013,29(1):108~112.
[13] 王洪新, 胡昌云. 茶叶蛋白质提取及初步纯化研究[J]. 食品工业科技, 2004, 25(12): 69~73.
[14] 郭荣荣, 潘思轶, 王可兴. 碱法与酶法提取大米蛋白工艺及功能特性比较研究[J]. 食品科学, 2005, 26(3): 173~177.
[15] Wang M, Hettiarachchy N S, Qi M, et al. Preparation and functional properties of rice bran protein isolate[J]. Joumal of Science Food and Agriculture, 1999, 47(2): 411~416.
[16] 沈莲清, 黄光荣, 王向阳, 等. 茶渣中蛋白质的碱法提取工艺研究[J]. 中国食品学报, 2007, 7(6): 108~112.
[17] 汪兴平, 谢笔钧, 程超. 反复冻融法在葛仙米破壁技术上的应用[J]. 食品科学, 2005, 26(3): 139~142.
[18] 郭卫芸, 杜冰, 袁根良, 等. 反复冻融法破壁啤酒废酵母的研究[J]. 酿酒科技, 2009(3): 103~105.
[19] 高二东.紫阳富硒茶中硒形态初步分析与富硒组分的提取[D]. 西安: 陕西科技大学, 2012.



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.