碱法提取玉米胚蛋白工艺的研究  

Study on corn germ protein extraction in the alkalizing way

作　　者：吴冬青[1] 刘赟[1] 余丹丹[1] 后丽丽[1] 李济生[1] 

机构地区：[1]河西学院化学系,甘肃张掖734000

出　　处：《粮油食品科技》2006年第1期36-37,共2页Science and Technology of Cereals,Oils and Foods

摘　　要：玉米胚蛋白具有较高的营养价值。实验采用碱法提取浓缩玉米胚蛋白,具有提取率高,成本低的优点。蛋白质的回收可采用等电点沉淀法,适于工业化生产。试验结果表明最佳工艺条件为:NaOH浓度为0.08mol/L,料液比为1g∶12mL,提取时间为5h,提取温度为40℃,可得到纯度为49.61%的浓缩玉米胚蛋白,胚蛋白提取率为48.85%。Corn germ protein has high nutritive value. Alkalizing way adopted in the extracion of concentrated corn germ protein has the advantage of high extraction ratio and low cost. The recovery of protein can use pI precipitating way which is applicable to industrial production. The optimal technology parameters showed as the following ： concentration of NaOH 0.08mol/L, ratio 1 g ： 12mL and extraction temperature 40 ℃ for 5 hours. The concentration of corn germ protein in the product is 49.61% ,and the ratio of extraction is 48.85%.

关 键 词：玉米胚蛋白 碱法 提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]