碱溶酸沉法提纯玉米浸泡水粗蛋白的工艺优化  

Optimization of purification technology for corn steep water crude protein by alkali-solution and acid-isolation

作　　者：鲁晶晶[1] 郑喜群[1] 刘晓兰[1] 刘志胜[2] 

机构地区：[1]齐齐哈尔大学食品与生物工程学院黑龙江省高校农产品加工重点实验室,黑龙江齐齐哈尔161006 [2]美国北达科他州立大学谷物与食品科学系,美国北达科他州581052

出　　处：《食品工业科技》2011年第10期321-324,327,共5页Science and Technology of Food Industry

基　　金：黑龙江省海外学人资助项目(1153h24)

摘　　要：以玉米浸泡水粗蛋白为原料,通过单因素实验初步确定碱溶酸沉法提纯玉米浸泡水粗蛋白的条件。在单因素基础上选取影响蛋白质提纯效果明显的三个因素:碱溶阶段pH、浸提时间、料液比,进行响应面设计。得到了优化的提纯条件:温度45℃,碱溶阶段pH12,浸提时间20min,料液比(W∶V)1∶35、酸沉阶段pH5.5。在此条件下,玉米浸泡水的蛋白质含量为91.84%,提取率为70.06%。The corn steep water crude protein was purified by alkali-solution and acid-isolation. The preliminary conditions were determined through single factor test. By using of response surface analysis experiment,the effects of alkali soluble pH,extracting time,solid-liquid ratio on the protein purity were studied on the base of the single-factor test. The results showed that the optimum conditions were as following： temperature 25℃, alkali soluble pH 12,extraction time 20min,solid-liquid ratio （W：V） 1：35 and acid subside pH 5.5. Under the best conditions,the protein purity was 91.84% and the yield of protein was 70.06%.

关 键 词：玉米浸泡水 蛋白 提纯 优化 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]