菜籽饼粕中分离蛋白的制备  

Study on Preparation of Rapeseed Protein Isolate from Rapeseed Meal

作　　者：姜绍通[1] 蒋连平[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》2007年第12期161-165,共5页Food Science

基　　金：国家科技支撑计划项目(2006BAD05A00);安徽省"十一五"攻关重点项目(06013046A)

摘　　要：在传统的碱提酸沉工艺基础上结合超滤制备菜籽分离蛋白。通过正交试验结果分析得到菜籽分离蛋白碱提酸沉条件为:在pH13,温度40℃,料液比(g/ml)分别为1:10、1:8和1:6下提取3次,每次40min;调pH4.5沉淀。上清液超滤工艺条件:40℃,流速2m/s,压力0.1MPa。喷雾干燥后产品的粗蛋白含量为70.5%,蛋白得率为54.7%。Rapeseed protein isolate was prepared on the basis of alkali-extraction and acid- precipitation combining with ultrafiltration. Through orthogonal tests, the best conditions of alkali-mullion and acid-isolation were： the pH 13, the temperature 40 ℃, the time of extraction 40 minutes, the times of extraction 3, the proportion of the material to liquid （g/ml） 1：10, 1：8, 1：6 respectively and the rapeseed protein deposited at pH 4.5. The conditions of the ultra-filtration to the separated liquid were： the temperature 40 ℃, the velocity of flow 2 m/s and the pressure 0. 1 MPa. In the product gained through spray drying process, the content and recovery ratio of protein were 70.5%, 54.7% respectively.

关 键 词：菜籽分离蛋白 碱提酸沉 超滤 

分 类 号：TQ93[化学工程]