超声辅助碱提大豆蛋白工艺研究  

Extraction of Soybean Protein with Alkaline Method Assisted by Ultrasound

作　　者：张杰[1,2] 王振斌[2] 王世清[1] 马晓珂[2] 陈晓寅[2] 孙平[2] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《大豆科学》2010年第3期498-501,共4页Soybean Science

基　　金：江苏省自然科学基金资助项目(BK2008241);江苏大学高级专业人才科研启动基金资助项目(08JDG003)

摘　　要：以低温脱脂大豆饼粕为原料,采取超声辅助碱提酸沉的方法提取大豆蛋白,以蛋白质提取率为指标,对影响大豆蛋白提取的温度、pH、提取时间、料液比和提取功率等因素进行研究,并通过正交试验和验证试验进行工艺优化,得到提取的最优工艺条件为:提取温度40℃、pH11、提取时间40min,液料比30:1(mL/g)、超声功率400W,优化后的提取率可达到83.41℅。Using hypothermic degreased soybean meal as raw materials,soy protein was extracted with aikaline and precipitated with acerbity assisted by ultrasound.The influence of temperature,pH,extraction time,water-to-flour ratio and extraction power on the production of soy protein were studied as the extraction rate of soy protein was considered.Optimum extraction conditions of soy protein through processing optimization with orthogonal experiment and confirmative experiment were extraction temperature of 40℃,pH of 11,extraction time of 40 min,water-to-flour ratio of 30：1（mL /g）,ultrasonic power of 400 W.Under these conditions,the extraction rate of soy protein reached 83.41%.

关 键 词：低温脱脂大豆饼粕 大豆蛋白 超声 碱提 

分 类 号：TQ936.2[化学工程]