碱溶酸沉法提取桑椹籽蛋白质的工艺优化  

Optimization Extracting Technology of Protein in Mulberry Seeds by AlkaliSolution And AcidIsolation

作　　者：徐建国[1] 胡青平[1] 王迎籽[1] 田呈瑞[2] 罗季阳[2] 

机构地区：[1]山西师范大学食品科学与工程系,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》2010年第6期98-101,共4页Journal of the Chinese Cereals and Oils Association

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

摘　　要：采用单因素试验、正交试验、方差分析和多重比较方法,研究了不同因素对桑椹籽蛋白质提取的影响,确定了碱溶酸沉法提取桑椹籽蛋白质的最佳工艺参数。结果表明,桑椹籽中蛋白质的等电点(pI)为4.3;影响桑椹籽蛋白质得率的主次因素依次为料液比(g/mL)、提取时间、NaOH溶液浓度及提取温度;碱溶酸沉法提取桑椹籽蛋白质的最佳工艺参数为:NaOH溶液浓度0.14 mol/L,料液比1∶30,提取温度40℃,提取时间2.0 h。在此条件下,桑椹籽中蛋白质的提取率可达25.37%。For optimizing the conditions for extracting protein in mulberry seeds with alkali-solution and acid-isolation,single factor tests,orthogonal experimental design,variance analyse and multiple comparison were applied to study the effects of different factors and optimize the parameters.Results：The pI of the protein in mulberry seeds is 4.3.The four affecting factors for protein yield rank from strong to weak as material/solvent ratio（g/ml）,extraction time,NaOH concentration,and extraction temperature.The determined optimal extraction conditions are NaOH concentration 0.14 mol/L,material/solvent ratio 1∶30,extracting time 2.0 h and extraction temperature 40 ℃.The yield of protein under the optimal conditions is 25.37%

关 键 词：桑椹 蛋白质 碱溶酸沉 优化 

分 类 号：TS202.1[轻工技术与工程—食品科学]