反胶团法提取文冠果种仁蛋白的后萃条件研究  

Back-extraction of Protein from Xanthoceras sorbifolia Bunge Kernel Using Reversed Micelles

作　　者：李招娣[1,2] 邓红[1] 夏秋敏[1] 严勃[1] 郭玉蓉[1] 

机构地区：[1]陕西师范大学食品学院,陕西西安710062 [2]天津大学化工学院,天津300072

出　　处：《现代食品科技》2011年第10期1230-1233,1195,共5页Modern Food Science and Technology

基　　金：农业部公益性项目(nyhyzx07-024);农业部苹果产业体系(nycytx-08)

摘　　要：以文冠果种仁为原料,利用反胶团法萃取文冠果蛋白,在前萃的基础上研究后萃试验工艺参数。试验考察了后萃条件即后萃水相pH、离子浓度、后萃温度、后萃时间等对文冠果蛋白后萃率的影响。后萃最佳工艺条件为:KCl浓度1.2 moL/L、pH值4.0、后萃时间45 min、后萃温度为60℃。KCl浓度、pH值和温度对后萃率的影响均显著,在此试验条件下,文冠果蛋白质后萃取率为77.58%;且反胶团法还可同时得到萃取率为63.7%的油脂。Protein was extracted from Xanthoceras sorbifolia bunge kernel by using reversed micelles. According to extraction conditions of Xanthoceras sorbifolia bunge kernel protein, the backextraction was also investigated. The following parameters such as pH of back extraction aqueous phase, ion concentration, temperature, back extraction time were examined. According to the experiments, the optimum condition of backward extraction are： KC1 concentration 1.2 mol/L, pH 4.0, temperature 60 ℃, and time 60min. Analysis of variance result indicated that the three factors of salt concentration, temperature and pH value significantly contribute to the protein extraction rate. Under these conditions, the back-protein extraction rate and the oil extraction rate reached 77.58% and 63.7%, resoectivelv.

关 键 词：反胶团 文冠果 种仁蛋白 后萃 

分 类 号：S565.9[农业科学—作物学]