酶解辅助反胶束法萃取小麦胚芽蛋白的研究  

Study on enzymatic extraction of wheat germ protein by reverse micelles

作　　者：毛丙永[1] 张海华[1] 朱科学[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2010年第3期257-259,263,共4页Science and Technology of Food Industry

基　　金：江苏省自然科学基金(BK2008102);高等学校博士学科点专项科研基金(20070295034)资助课题

摘　　要：采用由AOT(琥珀酸二(2-乙基己基)酯磺酸钠)-异辛烷-KCl缓冲液组成的反胶束体系,联合酶解技术提取小麦胚芽蛋白。探索了酶与底物浓度比、时间、缓冲液pH、温度四个因素对蛋白质前萃率的影响。结果表明:酶解辅助反胶束萃取蛋白是可行的,可以显著提高前萃率,最佳酶与底物浓度比为0.23AU/gPro、时间8h、缓冲液pH8.10、温度60℃。Reverse micelles combined enzyme hydrolysis was adopted to extract wheat germ protein.Reverse micelles system was formed by sulphosuccinic acid bis（2-ethylhexyl） ester sodium salt（ AOT）, isooctane and KCI buffer solution.Alcalase was added into the reverse micelles system for assisting protein extraction from defatted wheat germ.Effects of [E]/[S], extraction time,the pH of buffer solution and temperature on forward extraction efficiency were investigated.Results demonstrated the forward extraction efficiency of protein greatly increased.The top forward extraction efficiency was obtained at the condition of [ E]/[ S] 0.23AU/g Pro,time 8h, buffer solution pH 8.10,and temperature 60℃.

关 键 词：酶解 反胶束 小麦胚芽蛋白 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]