盐溶法提取桑椹籽蛋白质的参数优化  

Optimizing Protein Extraction Parameters from Mulberry Seeds

作　　者：徐建国[1] 胡青平[1] 王向东[1] 罗季阳[2] 董静静[1] 

机构地区：[1]山西师范大学食品工程系,临汾041004 [2]陕西师范大学食品工程与营养科学学院,西安710062

出　　处：《中国粮油学报》2009年第6期148-151,共4页Journal of the Chinese Cereals and Oils Association

基　　金：教育部重点项目(00118);山西师范大学自然科学基金(YZ08020)

摘　　要：以桑椹籽为原料,对盐溶法提取桑椹籽蛋白质的参数进行了优化。通过单因素试验和正交试验,探讨了不同因素对盐溶法提取桑椹籽蛋白质提取率的影响,确定了盐溶法提取桑椹籽蛋白质的最佳提取参数。结果表明,桑椹籽蛋白质的等电点(PI)为4.3;各因素对蛋白质提取率的影响程度由大到小依次是料液比、氯化钠浓度、提取温度、提取时间。盐溶法提取桑椹籽蛋白质的最佳参数为:浸提液氯化钠溶液浓度0.3 mol/L,料液比1?40,浸提温度50℃,浸提时间40 min。在此条件下,蛋白质的提取率为28.80%。Taking mulberry seeds as raw material, the extraction parameters of protein from mulberry seeds by the salt solvent method was investigated. The effects of influence factors were discussed and the parameters were optimized by means of single-factor test and orthogonal designed experiments. Results show： The isoelectric point （PI） of the protein from mulberry seeds is 4.3. The impact order of the influence factors is solid/liquid ratio 〉 concentration of sodium chloride 〉 reaction temperature 〉 reaction time. The obtained optimum extraction parameters are sodium chloride concentration 0.3 mol/L, solid/liquid ratio 1 ： 40 （g/mL）, extraction temperature 50 ℃, extraction time 40 min. The protein yield under the optimum condition is 28.80%.

关 键 词：桑椹籽 盐溶法 蛋白质 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]