落葵种子蛋白质提取工艺的研究  

Study on the Extraction of Protein of Basella rubra Linn.Seed

作　　者：李艳梅[1] 赵福顺[1] 钟智敏[1] 刘敏[1] 

机构地区：[1]内蒙古农业大学职业技术学院,包头014109

出　　处：《食品工业》2011年第7期28-30,共3页The Food Industry

摘　　要：采用碱提酸沉的方法提取落葵种子蛋白,研究pH值、浸提温度、浸提时间和固液比对落葵子蛋白质提取率的影响。通过正交试验,确定较佳工艺条件为:pH值10、温度50℃、浸提时间1.5 h、固液比1∶15,该条件下蛋白质提取率为82.15%。The alkali fusion and acid precipitation theory was adopted to extract protein isolate from Basella rubra Linn.seed and assay its isoelectric point.The effects on protein extraction rate by the factors,such as pH,extraction time,temperature and material/water.By the orthogonal test,the optimal conditions are determined as follows： pH10,extraction time 1.5 h,temperature 50 ℃,material/water 1∶15.The totalextraction rate was 82.15%.

关 键 词：落葵种子 提取 分离蛋白 

分 类 号：TQ936.2[化学工程]