挤压处理柠条提取蛋白质工艺的研究  

Study on Protein Extraction from Caragana Korshinskii by Extrusion

作　　者：张宁[1] 闫晓光[2] 高辰[1] 陈野[1] 

机构地区：[1]天津科技大学实验室与设备管理处,天津300457 [2]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品研究与开发》2013年第24期175-180,共6页Food Research and Development

基　　金：天津科技大学实验室开放基金项目(1214A307)

摘　　要：挤压处理柠条后碱法提取蛋白质,确立一种柠条蛋白提取工艺:挤压处理原料→碱性溶剂提取→去除杂质→等电点沉淀→脱色→冻干。挤压处理的最适条件为:挤压温度为130℃、物料水分含量为30%、螺杆转速为160 r/min,碱提的最适条件为料液比1∶20 g/mL、浸提时间60 min、氢氧化钠浓度0.1 mol/L、浸提温度90℃,等电点pI=4.0,脱色选择1倍体积于原料质量的乙醇用冲洗法脱色。最终得到性状优良的柠条分离蛋白,其干物质得率可达24.03%,蛋白质提取率达65.39%。通过营养成分分析、电泳分析,认为柠条蛋白质易褐变主要由于其结构的变化,提取过程会破坏柠条蛋白质原有结构。Alkaline extracted protein from Caragana Korshinskii which had been extruded. A feasible processing was determined:extrusion processing of raw material→extraction by alkaline solvent→removing impurities→precipitation at isoelectric point→decoloration→freeze-dried. Best conditions for the extrusion of caragana korshinskii powder were:extrusion temperature of 130℃, material moisture content of 30%and the screw rotation speed of 160 r/min; best conditions for alkaline extraction of caragana korshinskii protein were:material liquid ration of 1∶20 (g/mL), extraction time of 60 min, NaOH concentration of 0.1 mol/L and extraction temperature of 90℃;isoelectric point of caragana korshinskii proteins was pI=4.0;for decolorizing, the volume of the ethanol and the quality of raw materials were 1:1 and the decoloration employs elution method. Finally caragana korshinskii protein with good performances was isolated and obtained. Dry product yield of the whole extraction process of the isolation of aragana korshinskii protein was 24.03%, and the protein extraction rate was 65.39%. Through the analysis of nutritional ingredients and electrophoresis analysis , it was considered that the browning of caragana korshinskii proteins was due to the changes of its structure and because the structures of caragana korshinskii proteins could be destroyed during the extraction process.

关 键 词：柠条 蛋白质 挤压 碱性提取 蛋白质脱色 营养成分 

分 类 号：TS61[轻工技术与工程]