脱脂米糠蛋白和多糖的脉冲超声辅助提取技术研究  

Study on Pulsed Ultrasound-assisted Extraction of Protein and Polysaccharide from Defatted Rice Bran

作　　者：李前进[1] 马海乐[1] 李树君[2] 李云亮[1] 曲文娟[1] 

机构地区：[1]江苏大学食品与生物工程学院,镇江212013 [2]中国农业机械化科学研究院,北京100083

出　　处：《中国粮油学报》2011年第8期5-10,共6页Journal of the Chinese Cereals and Oils Association

基　　金：科技部国际合作项目(2009DFA32000)

摘　　要：采用脉冲超声技术对脱脂米糠中蛋白和多糖进行同时提取,研究了液料比、提取时间、提取温度、超声发出时间和间歇时间因素对蛋白得率和纯度以及多糖得率和纯度的影响。在单因素试验的基础上,采用Box-Benhnken中心组合试验设计对脉冲超声辅助提取条件进行优化。试验结果表明:脱脂米糠蛋白和多糖的脉冲超声辅助提取最佳条件为:液料比9.5 mL/g,提取时间42.6 min,提取温度51.5℃,超声发出时间4 s,超声间歇时间2 s。在此最佳条件下,脱脂米糠蛋白和多糖的得率分别为3.0%和4.6%,纯度分别为45.6%和76.8%。The pulsed ultrasonic technology was adopted to extract protein and polysaccharide from defatted rice bran. This research evaluated the effects on the yields and purities of protein and polysaccharide of extraction factors, including liquid to solid ratio, extraction time, extraction temperature, pulsed duration and interval times. Based on the single factor experiment, the response surface analysis was used to optimize the simultaneous extraction condition of protein and polysaccharide by the pulsed ultrasound - assisted extraction. The results showed that the optimum condi- tions of protein and polysaccharide from defatted rice bran by the pulsed ultrasound - assisted extraction were liquid to solid ratio of 9.5 mL/g, extraction time of 42.6 min, extraction temperature of 51.5℃, pulsed duration time of 4 s and pulsed interval time of 2 s. Under the optimum condition, the yields of protein and polysaccharide were 3.0% and 4.6% respectively and their purities were 45.6% and 76.8% respectively.

关 键 词：脱脂米糠 蛋白 多糖 超声提取 响应面 

分 类 号：TS201.9[轻工技术与工程—食品科学]