四棱豆蛋白质提取工艺研究  

Study on extraction process of winged bean protein

作　　者：李白玉[1] 郑兵福[1] 蒋立文[1] 陈东明[2] 

机构地区：[1]湖南农业大学食品科技学院食品科学与生物技术湖南省重点实验室,湖南长沙410128 [2]湖南怀化学院,湖南怀化418000

出　　处：《食品与机械》2010年第2期126-128,共3页Food and Machinery

基　　金：湖南教育厅"开发功能性四棱豆的蛋白肽产业化关键技术研究"(编号:09C508)

摘　　要：以四棱豆为原料,采用碱溶酸析法,通过正交试验,以凯氏定氮法测得四棱豆蛋白质含量和提取率,对碱溶pH值、酸析pH值、提取温度、料液比4个因素进行优化研究,以寻求四棱豆蛋白质提取的最佳提取方法。结果表明,四棱豆蛋白质提取的最优工艺条件为碱溶pH值10.0,酸析pH值4.0,提取温度35℃,料液比1∶15(m∶v)。Winged bean as the raw material, conditions for the extracting from winged bean were studied, through the alkali-solubling and acid-precipitating method and the orthogonal experiment as the guided by measuring Kjeldahl protein content of winged bean and the protein extraction rate .There are four factors optimization were studied,including alkali-solubling pH value, acid-precipitating pH value, extraction temperature, solid-liquid rate, to find the best winged bean protein extraction extraction method . The results showed that winged bean protein extracted from the optimal conditions for alkali-solubling pH value of 10.0, acid-precipitating pH value of 4.0 analysis, extraction temperature 35 ℃, solid-liquid ratio 1∶10 （m∶v）.

关 键 词：四棱豆 蛋白质 提取率 碱溶酸析法 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]