不同工艺条件对大豆分离蛋白提取率的影响  

Effects of different process on the yield of soybean protein isolate

作　　者：宋鹏[1] 魏安池[1] 周瑞宝[1] 盖钧镒[1,2] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052 [2]南京农业大学,南京210095

出　　处：《中国油脂》2011年第2期16-19,共4页China Oils and Fats

摘　　要：结合工厂大豆分离蛋白(SPI)生产实际情况,研究了二次碱提过程中影响蛋白质提取率的主要因素。通过单因素实验和正交实验优化确定的最佳二次碱提工艺参数为:温度45℃,时间25min,料液比1:10,pH 8.40。将优化后的生产工艺与实验室新开发的工艺(三次碱提工艺)对高蛋白大豆粕蛋白质提取率的影响进行对比,结果表明新开发的工艺可有效降低高蛋白大豆粕残渣中蛋白质含量至20%以下。According to the actual process of soy protein isolate （SPI） （ alkaline extraction for 2 times - acid precipitation） , the effects of different extracting conditions of the second alkaline extraction procedure on the yield of SPI were studied. Optimum conditions of the second alkaline extraction procedure were determined by single factor test and orthogonal test as follows ： temperature 45 ℃ , time 25 rain, ratio of solid to liquid 1： 10, pH 8.40. On the basis of the study, a new process of SPI （alkaline extraction for 3 times- acid precipitation） was developed, and the two processes were compared. The results showed that the new extraction process could effectively reduce the protein of the residue under 20% when high - protein soybean meal was used as a stuff.

关 键 词：高蛋白大豆粕 大豆分离白 提取工艺 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]