脱脂米糠中脉冲超声辅助提取蛋白和多糖动力学模型  

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

作　　者：马海乐[1] 李前进[1] 李树君[2] 曲文娟[1] 钱玮[1] 赵凤敏[2] 

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：《农业机械学报》2011年第11期135-138,共4页Transactions of the Chinese Society for Agricultural Machinery

基　　金：科技部国际合作项目(2009DFA32000)

摘　　要：为建立脱脂米糠中蛋白和多糖脉冲超声辅助提取的动力学模型,通过试验测定了脱脂米糠脉冲超声辅助提取液中蛋白和多糖质量浓度随提取时间和提取温度的变化。根据试验数据,分别建立了脱脂米糠中蛋白和多糖脉冲超声辅助提取的二级动力学模型。结果分析发现,提取温度是影响米糠中蛋白和多糖溶出的重要因素,当提取温度提高到45℃和50℃时提取液中蛋白和多糖的质量浓度分别出现显著上升;随着提取温度的升高,米糠提取液中蛋白的平衡质量浓度线性上升,多糖的平衡质量浓度45℃之后才显著上升,蛋白和多糖的起始提取速率均表现为先下降后上升的变化趋势。In order to establish a kinetics model on pulsed ultrasound-assisted extraction of protein and polysaccharide from defatted rice bran,protein and polysaccharide concentration changes in the extracting solution were determined in the experiments.The results of the experiment have established a second-order kinetics models on pulsed ultrasound-assisted extraction for both protein and polysaccharide from defatted rice bran.The study showed that the extracting temperature had a remarkable effect on protein and polysaccharide leaching.There was a sharp increase in concentration of protein in the extracting solution when the extracting temperature reached 45℃ whiles the sharp increase in concentration for polysaccharide occurred at 50℃.There was a linear increase in protein equilibrium concentration as the extracting temperature increased.The equilibrium concentration of the polysaccharide in the extracting solution increased sharply beyond 45℃.The initial extracting rate of protein and polysaccharide initially showed a downward trend and then began to increase.

关 键 词：脱脂米糠 蛋白 多糖 超声辅助提取 动力学 

分 类 号：TS201.9[轻工技术与工程—食品科学]