小米蛋白提取方法比较研究  

Comparative Study on Method for Extracting Protein from Millet

作　　者：刘剑利[1] 曹向宇[1] 李其久[1] 

机构地区：[1]辽宁大学生命科学院,沈阳110036

出　　处：《食品工业》2009年第3期30-31,共2页The Food Industry

基　　金：辽宁省科技厅科技攻关项目(项目编号:2004205001)

摘　　要：利用碱法和盐法分别从小米中提取蛋白质,采用微量凯氏定氮法测定总蛋白含量,考马斯亮蓝G250测定可溶蛋白含量。以提取率为指标,通过正交试验优化提取工艺条件,结果表明:碱法优于盐法,是提取小米蛋白的较好方法,最佳提取条件为pH 10、温度30℃、时间3 h、料液比1∶8。蛋白质的提取率可达38.79%。The extraction of soluble protein from millet by alkaline method and salt method were compared in this paper. Micro-Kjeldahl method and Bradford method were carried to detect the protein level. The results showed that the alkaline method is better than salt method for extracting millet protein and the optimum extraction conditions by alkaline method were pH 10, in the temperature of 30℃, 3 h, R/W 1：8, in which the extraction ratio was up to 38.79%.

关 键 词：小米 蛋白含量 提取方法 

分 类 号：TS212[轻工技术与工程—粮食、油脂及植物蛋白工程]