反胶团法萃取文冠果种仁蛋白的前萃工艺研究  

Forward Extraction of Protein from Xanthoceras sorbifolia Bunge. Kernel Using Reversed Micelles

作　　者：李招娣[1] 邓红[1] 范雪层[1] 徐辉艳[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品科学》2009年第10期86-91,共6页Food Science

摘　　要：以文冠果种仁为原料,利用反胶团法萃取文冠果蛋白。通过单因素试验及二次旋转组合试验研究了表面活性剂浓度、离子浓度、pH值、油水比、温度等因素对蛋白质前萃率的影响,确定了反胶团法萃取文冠果蛋白质的前萃工艺条件,建立了萃取数学模型。结果表明,文冠果蛋白前萃的优化工艺参数为:十六烷基三甲基溴化铵(CTAB)浓度0.03mol/L、萃取温度30℃、油水比1:1(V/V)、pH10,在该工艺条件下蛋白的实际前萃率可达56.27%,所建立的数学模型能较准确的预测文冠果蛋白质萃取率。Protein was extracted from Xanthoceras sorbifolia Bunge. kernel by using reversed micelles. Single-factor test combined with quadratic general rotary design was applied to study the effects of factors such as surfactant concentration, ion concentration, pH value, oil to water ratio and temperature. The optimal conditions of protein extraction from Xanthoceras sorbifolia Bunge. kernel by reversed micelles were determined as follows： cetyl trimethyl ammonium bromide （CTAB） concentration 0.03 mol/L, pH 10, oil to water ratio 1：1 and temperature 30 ℃. This optimal operating condition resulted in the high protein yield of 56.27%. In addition, a regression mathematical model was established, which could predict the extraction yield of protein from Xanthoceras sorbifolia Bunge. kernel accurately.

关 键 词：反胶团 文冠果蛋白 前萃率 

分 类 号：TQ645.9[化学工程—精细化工]