乙醇浸提法制备菜籽浓缩蛋白的工艺研究  

Study on Alcohol Extraction Process of Protein Concentrate from Rapeseed Meal

作　　者：姜绍通[1] 潘牧[1] 潘丽军[1] 郑志[1] 罗水忠[1] 孙汉巨[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2009年第4期123-126,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD05A12)

摘　　要：本实验采用乙醇浸提法制备菜籽浓缩蛋白,在单因素试验的基础上,采用L9(34)正交优化试验,探讨乙醇浓度、浸提温度、浸提次数和料液比对浓缩蛋白产品蛋白含量的影响。单因素试验结果表明,最佳浸提工艺参数分别为:乙醇浓度70%、浸提温度60℃、浸提次数5次,料液比1:7、每次浸提25min。正交试验结果表明:影响蛋白含量的主要因素为乙醇浓度,其次为浸提温度、料液比、浸提次数。最佳浸提工艺条件为A3B2C2D2,即乙醇浓度70%、浸提温度55℃、料液比1:6,浸提次数5次。在此条件下制备的浓缩蛋白产品蛋白含量为60.5%,浓缩蛋白得率为75.7%,浓缩蛋白产品中抗营养因子成分——单宁、植酸、硫甙分别被脱除90.5%、66.7%、99.3%。In alcohol extraction process of rapeseed protein concentrate(RPC),the effects of alcohol concentration,extraction temperature,extraction times and ratio of solid to liquid on the protein content in extract were investigated,and these parameters of extraction process were optimized through orthogonal test.The orthogonal test results indicated that,the most significant factor which affects the protein content is alcohol concentration,followed by extraction temperature,solid-liquid rate,and extraction times i...

关 键 词：菜籽浓缩蛋白 乙醇浸提法 蛋白含量 

分 类 号：R284.2[医药卫生—中药学]