莲子红皮蛋白微波辅助盐提工艺优化  

Optimization of Microwave-assisted Salt-extraction of Proteins from Red Skin of Locus Seed

作　　者：徐虹[1] 王馨仪[1] 曹杨[1] 宋焕禄[1] 

机构地区：[1]北京工商大学食品添加剂与配料北京高校工程研究中心,食品风味化学北京市重点实验室,北京100048

出　　处：《食品科学》2011年第4期87-91,共5页Food Science

摘　　要：采用微波辅助盐提法制备莲子红皮蛋白,探讨料液比、重复提取次数、NaCl浓度、提取温度、提取时间对蛋白提取率的影响。在单因素试验分析基础上设计正交试验,确定莲子红皮蛋白最佳提取工艺条件为微波功率600W、料液比1:12(g/mL)、提取温度35℃、0.20mol/LNaCl溶液提取20min并重复提取1次,在此条件下,蛋白提取率可达85.52%。以HCl为沉淀剂,在等电点pH4.9时,蛋白沉淀率可达35.96%。采用该方法提取莲子红皮蛋白,蛋白收率为30.75%,蛋白纯度为83.67%。由此可见莲子红皮粉具有可开发应用的良好前景。Red skin seeds of lotus usually produce about 15% of red skin powder in the resurfacing process. It was determined that protein content in red skin of lotus seed is 17.65%. In the present study,the conditions for the salt-extraction of proteins from red skin of lotus seed assisted by microwave,such as the ratio of solid to liquid （m/V）,the concentration of NaCl solution,extraction temperature,extraction time and the repeat times of extraction,were investigated using the extraction rate of protein as an evaluation index. On the basis of single factor and orthogonal array design investigations,the optimal extraction conditions were obtained as follows：under the assistance of 600 W microwave irradiation twice-repeated extraction at 35 ℃ for 20 min each time at a ratio of solid to liquid 1：12 （g/mL）. Under the above conditions,the extraction rate of protein was 85.52%. When HCl was used to precipitate protein,the precipitation rate of protein was 35.96% at an isoelectric point of pH 4.9. The yield and purity of lotus proteins extracted by this method were 30.75% and 83.67%,respectively. As a conclusion,lotus seed red skin has good development prospects.

关 键 词：莲子红皮 蛋白质 微波盐提 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]