超声波协助提取荞麦蛋白的研究  

作　　者：米宏伟[1] 唐传核[1] 杨晓泉[1] 陈中[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《食品工业》2005年第4期38-40,共3页The Food Industry

摘　　要：本试验采用超声波技术从全荞麦粉中提取荞麦蛋白(BWP),分别研究了超声处理时间、频率以及溶液pH值、液料比和原料粒度对荞麦蛋白(BWP)提取率的影响。结果表明最佳提取条件为溶液pH8.0,超声处理时间15min,超声频率15KHz,液料比20:1(mL:g),BWP提取率可达75%以上,产品纯度为77.33%。An ultrasonic method to extract protein from buckwheat was studied. Extraction conditions were optimized by examining factors including ultrasonic time, frequency, pH of the solution, ratio of water-to-meal and granularity. It is indicated that the optimum extraction conditions are： pH8.0, ultrasonic time 15min, ultrasonic frequency 15KHz and ratio of water-to-meal 20 ： 1 （mL： g） . And the ultrasonication can extract more than 75% of total proteins from buckwheat. The purity of product is 77.33%.

关 键 词：荞麦蛋白(BWP) 超声 提取率 超声波技术 荞麦粉 蛋白 溶液PH值 处理时间 超声频率 原料粒度 

分 类 号：TS201[轻工技术与工程—食品科学]