EXTRACTION TECHNIQUES AND STABILITY OF CAROTENOPROTEIN FROM CARROT (DAUCUS CAROTA L.) ROOT

摘要

The key technological parameters for the extraction of water-solublencarotenoprotein from carrot root by enzymatic hydrolysis and partial characteristicsnof carotenoprotein were studied. The extraction yield of carotenoproteinnreached 11.99 μg β-carotene equivalent/g fresh weight by adding 50 g of choppedncarrot into 100 mL of Span 40 solution (0.1%, w/v) followed by homogenizing,nthen 1.5 g of cellulase and 0.4 g of pectinase were added to hydrolyze at 40C forn120 min, and the mixture was finally treated with sonication for 40 min. Purificationnwas carried out by ammonium sulfate precipitation, followed by SephadexnG-200 gel chromatography. The molecular weight (MW) of the carotenoproteinnwas 419 kD and the MWs of subunits were 39, 22 and 15 kD. Stability comparisonnbetween water-soluble carotenoprotein and oil-soluble carotenoid indicated thatnthe stabilities of carotenoprotein were better than those of carotenoid (P < 0.001),nwhen exposed to light or heat treatments.