玉米醇溶蛋白提取工艺的研究  

Study on the extraction technology of zein

作　　者：李梦琴[1] 李运罡[1] 宋晓燕[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品工业科技》2008年第12期135-137,共3页Science and Technology of Food Industry

基　　金：河南省重大科技攻关项目(072101110100)

摘　　要：通过单因素实验和响应曲面法,优化了从玉米黄粉浓缩蛋白中超声醇提玉米醇溶蛋白的工艺,超声醇提玉米醇溶蛋白的最佳工艺条件为:温度50℃、时间70m in、乙醇浓度70%、pH12、料液比(g/mL)1∶8。该条件下玉米醇溶蛋白提取率为45.03%,纯度达到92.60%。Optimized ultrasonic alcohol extraction of zein from corn gluten meal concentrated protein by monofactor experiment and response surface methodology. The results showed that the ratio of solid to liquid 1：8, ethanol content was 70%, pH 12 and ultrasonic temperature was 50℃ for 70min. Under this condition,the yield of zein reached 45.03%, and the purity was 92.60%.

关 键 词：玉米黄粉 醇溶蛋白 超声波 提取 响应曲面法 

分 类 号：TS201.21[轻工技术与工程—食品科学]