菜籽粕植酸提取和分离蛋白的制备  

Extraction of phytic acid and preparation of protein isolates from rapeseed meal

作　　者：潘丽军[1] 周俊[1] 姜绍通[1] 孙汉巨[1] 罗水忠[1] 韩智宏[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽省农产品精深加工重点实验室,合肥230009

出　　处：《农业工程学报》2011年第4期370-375,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家“十一五”科技支撑计划项目:双低油菜制油新技术与系列产品开发及产业化示范(2006BAD05A12)

摘　　要：植酸和蛋白是菜籽粕中2种极具经济价值的成份。为提高菜籽粕的综合利用效果,该文以双低冷榨菜籽粕为原料,采用醋酸溶液提取植酸,在膜分离精制植酸粗提液过程中同时回收蛋白;再对植酸提取后的残余物进行蛋白分离,超滤纯化后获得高纯度的蛋白成品。响应面优化的植酸最适提取条件为:醋酸质量分数0.7%,提取温度48℃,液料比10mL/g,提取时间1.6h,该条件下植酸得率为1.865%。植酸粗提液中回收出的蛋白和损失植酸分别占菜籽粕的3.63%和0.395%。超滤精制的分离蛋白可达到70%～90%不同纯度的要求,蛋白中多酚含量显著减少,且植酸与硫苷未检出。Phytic acid and protein are two kinds of valuable components in rapeseed meal. To improve comprehensive utilization in this research, phytic acid was extracted with acetum from double-low coldpressed rapeseed meal, and protein was recovered from the crude extract of phytic acid by membrane separating technology. The meal residue was dried to extract protein, which was then purified by ultrafiltration to obtain high purity product. Extraction conditions of phytic acid were optimized by response surface methodology （RSM） as follows： mass fraction of acetic acid 0.7%, extraction temperature 48℃, liquid-to-solid ratio 10 mL/g, extraction time 1.6 h. Under this condition, extraction yield was 1.865%. Protein recovered and phytic acid loss accounting for rapeseed meal were 3.63% and 0.395% respectively in crude extract of phytic acid. Purity of the protein refined by ultrafiltration was between 70% and 90%, in which the content ofpolyphenols was significantly reduced and no phytic acid and glucosinolates could be detected.

关 键 词：提取 蛋白 优化 菜籽粕 植酸 

分 类 号：S38[农业科学—农艺学]