菜籽粕中发泡性蛋白质的提取工艺研究  

Study on Extracting Process of Rapeseed Protein with Foaming Property

作　　者：成兰英[1] 王梅[1] 

机构地区：[1]西南科技大学材料科学与工程学院,四川绵阳621010

出　　处：《广州化工》2011年第9期66-67,108,共3页GuangZhou Chemical Industry

基　　金：四川省教育厅重点项目(No.07Zd1117);博士研究基金项目(No.07ZX0108)

摘　　要：为研究菜籽粕中发泡性蛋白质的组分,以发泡性能为优化指标,获得以乙醇和硫酸铵溶液提取发泡性蛋白质的最佳工艺条件分别是:4℃时,用1.0%的乙醇提取48h和在0.05mol/L pH7.0的磷酸钠盐缓冲溶液中用0.01mol/L的硫酸铵提取36h。这为后续深入开展菜籽粕发泡性蛋白质的研究奠定了重要的理论基础。Optimal conditions for extracting rapeseed protein with foaming property by ethanol and ammonium sulfate solution were obtained to study fractions of protein with foam properties as optimizing indexes.They were as follows： being extracted by 1.0% ethanol for 48 h and by 0.01 mol/L ammonium sulfate for 36 h in 0.05 mol/L sodium phosphate buffer with pH 7.0 at 4 ℃,which established significant basis for further researches on rapeseed protein with foaming property theoretically.

关 键 词：菜籽粕 蛋白质 发泡性 提取工艺 

分 类 号：TQ328.3[化学工程—合成树脂塑料工业]