超声波-微波协同盐提莲子蛋白  

Salt-extracting proteins of lotus seed assisted by ultrasonic microwave

作　　者：王亚举[1] 廖晓珊[1,2] 曾虹燕[1] 蔡联辉[1] 章振宇[1] 

机构地区：[1]湘潭大学化工学院生物技术研究所,湘潭411105 [2]湖南农业大学园艺园林学院,长沙410128

出　　处：《生物加工过程》2009年第2期35-38,共4页Chinese Journal of Bioprocess Engineering

基　　金：湖南省科技厅重点资助项目;湘潭市科技局重点资助项目(ZD20081027);湖南省研究性学习和创新性实验计划资助项目

摘　　要：探索利用超声波-微波协同盐提湘莲蛋白质最佳提取条件。最佳工艺条件为超声波功率50 W,微波功率600 W,料液比1∶12(g/mL)、38℃、0.15 mol/L NaC l盐溶液提取15 m in,最佳提取率可达88.9%。以CO2为沉淀剂,乙醇为助溶剂,研究加压CO2和乙醇对蛋白质的协同沉淀作用。在常温、5 MPa加压CO2酸沉8%(质量分数)的湘莲蛋白质乙醇液(体积分数20%乙醇)0.5 h时,莲子蛋白沉淀率可达81.2%。结果表明,用文中方法提取湘莲蛋白,湘莲蛋白收率为72.2%,纯度达93%。The conditions of salt-extraction of proteins from lotus seed assisted by ultrasonic-microwave were investigated. The optimal extraction was obtained as follows： ultrasonic power 50 W, microwave power 600 W,the ratio of solid to liquid 1：12 （g/mL） ,extracting in 0. 15 mol/L NaCl solution at 38 ℃ for 15 min. The extraction yield was 88.9%. The precipitation of lotus proteins using compressed CO2 as precipitant and ethanol as its co-solvent was studied. The protein from 20% ethanol solution containing 8% lotus proteins was precipitated by 5 MPa compressed COzat normal temperature for 0. 5 h, and the extraction yield was 81.2%. The yield and the purity of lotus proteins extracted by the method were 72.2% and 93% ,respectively.

关 键 词：CO2 提取 莲子 蛋白质 超声波-微波 

分 类 号：TS201.2[轻工技术与工程—食品科学]