微细化处理对小麦胚蛋白提取效果的影响  

Effect of Micronization on Extraction Processing of Wheat Germ Protein

作　　者：郭红英[1] 董英[1] 

机构地区：[1]江苏大学食品与生物工程学院,镇江212013

出　　处：《中国粮油学报》2009年第2期19-23,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家863计划项目(2007AA102323);江苏省农业科技攻关项目(BE2007420)

摘　　要：为了提高蛋白的提取率,在单因素试验的基础上,采用锤式粉碎与胶体粉碎相结合的方法,微细化处理脱脂小麦胚后,用碱提、超滤浓缩法提取制备小麦胚蛋白,同时通过Box-Behnken中心组合设计及响应面分析(RSM),建立了预测小麦胚蛋白提取率的二次多项数学模型,优化了蛋白质的提取工艺。结果表明:微细化处理有利于小麦胚蛋白的提取,其最佳条件是:小麦胚粒度为13μm,pH 10,提取温度41℃,蛋白提取率可达到68.0%。To raise the extraction rate of protein, on the basis of single factor experiments, defatted wheat germ was micronized by hammer mill and colloid mill. Then wheat germ protein was prepared through alkali extraction and uhrafihration. Mathematical model of Quadratic for predicting the extraction rate of protein was set up by Box- Behnken central composite design and the response surface methodology, and the extraction technology was optimized. The optimum extraction conditions are as follows： wheat germ particle size 13 μm, pH value 10 and temperature 41 ℃, and the extraction rate of wheat germ protein reaches 68.0%.

关 键 词：小麦胚 蛋白 提取率 微细化 响应面分析 

分 类 号：TS201.1[轻工技术与工程—食品科学] TS210.9[轻工技术与工程—食品科学与工程]