超声波辅助SDS反胶束前萃花生蛋白研究  

Forward extraction of protein from peanut through SDS reverse micelles assisted by ultrasound

作　　者：高艳秀[1] 陈复生[1] 布冠好[1] 杨颖莹[1] 郭珍[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与油脂》2012年第7期15-19,共5页Cereals & Oils

基　　金：国家自然科学基金项目(21176058)

摘　　要：采用SDS(十二烷基磺酸钠)/异辛烷―正辛醇反胶束体系萃取花生蛋白,并采用超声波辅助萃取,主要研究全脂花生粉加入量、缓冲溶液pH值、萃取时间、萃取温度、超声波功率、KCl浓度、SDS浓度、Wo对蛋白萃取率影响。设计正交实验优化萃取工艺,结果表明,最优前萃工艺条件为:花生粉加入量0.015 g/mL、缓冲溶液pH值9、萃取时间40 min、萃取温度35℃、超声波功率270 W、KCl浓度0.25 mol/L、SDS浓度0.07 g/mL、Wo为24;在此条件下,花生蛋白萃取率为89.62%±1.15%。Peanut protein was extracted using sodium dodecyl sulfonate （ SDS ）/isooctane-heptylane capryl alcohol with sonication. The effects of adding amount of peanut powder, pH, extraction time, and temperature, the ultrasonic power, KC1 concentration, the concentration of SDS, water content （ Wo ） on the forward extraction rates were investigated. Orthogonal experiment was designed to optimize the extraction process, the results showed that the optimum conditions of forward extraction were： adding amount of peanut powder 0.015 g/mL, pH 9, extraction time 40 min, temperature 35 ℃, ultrasonic power 270 W, KCl concentration 0.25 mol/L, the concentration of SDS 0.07 g/mL, water content （ Wo ） 24, the extraction rate was 89.62% ±1.15%.

关 键 词：超声波 SDS 反胶束 花生蛋白 

分 类 号：TQ936.2[化学工程]