中心组合法优化玉米黄粉中醇溶蛋白的提取工艺  

Optimization of Extracting Zein from Corn Gluten Meal Using Central Composite Design

作　　者：段纯明[1] 王强[1] 董海洲[1] 侯汉学[1] 

机构地区：[1]山东农业大学食品科学与工程学院

出　　处：《食品与发酵工业》2008年第5期174-178,共5页Food and Fermentation Industries

基　　金：国家高技术研究发展计划(863计划)重点项目(No.2007AAl00407);山东省泰安市大学生科技创新行动计划项目(No.2006D1040)

摘　　要：湿磨生产玉米淀粉时都会产生大量的下脚料,在这些下脚料中大约可以分离出占原料质量5%～6%的玉米黄粉,其含蛋白质达60%左右,主要为玉米醇溶蛋白。文中建立了玉米醇溶蛋白提取量的快速检测方法,并在单因素实验的基础上,采用中心组合设计方法,确定了玉米醇溶蛋白的最佳提取工艺条件:乙醇体积分数80%,提取温度57.9℃,液料比(mL:g)9.25:1,浸提时间122 min。Corn gluten meal （CGM） is a by-product of corn wet milling. It contains （on dry basis）： 60%- 70% proteins,21-26% carbohydrate of which 12%-15% is starch,3%-7% fat,1%-2% fiber,and 1%- 2% ash. The main protein fractions of CGM consist of approximately 65% zein and 30% glutelin. The process of extracting zein from CG was studied. The results showed that the rate of first extraction was 89.96%. The factors effective for extracting zein were investigated and SAS 9.0 software. The optimum parameters were ： 80% optimized by using central composite design and ethanol, 57.9℃ 122min,the ratio of anhydrous ethyl to CGM was 9.25.

关 键 词：中心组合设计 玉米黄粉 玉米醇溶蛋白 提取 

分 类 号：TS201.21[轻工技术与工程—食品科学] TS272[轻工技术与工程—食品科学与工程]