多酶法提取高温菜籽粕中蛋白质的工艺及其优化  

The Technology and Optimization for Multi-Enzymatic Extraction Protein from High-Temperature Rapeseed Meal

作　　者：刘晓庚[1] 高梅[1] 陈梅梅[1] 曹祟江[1] 孔令艳[1] 吴珂[1] 李凤月[1] 彭冬梅[1] 

机构地区：[1]南京财经大学食品科学与工程学院,南京210046

出　　处：《中国粮油学报》2012年第8期69-72,共4页Journal of the Chinese Cereals and Oils Association

基　　金：江苏省高校科研成果产业化推进项目(ZL10001)

摘　　要：通过比较菜籽蛋白的各种提取方法,设计了以高温压榨菜籽粕为原料,采用多酶解法与碱提酸沉法相结合的新工艺提取菜籽粕蛋白质。在单因素试验的基础上,着重研究酶解过程,并用L9(34)正交优化试验得到了多酶酶解最佳工艺条件为:pH为9.0,温度为50℃,料液比为1∶10,多酶以α-淀粉酶+纤维素酶为宜,且加入量为α-淀粉酶90 U/g粕、纤维素酶45 U/g粕;在此最优条件下的验证实验所得蛋白质提取率为98.96%,菜籽蛋白产品的蛋白质含量为99.04%,产品为无特殊气味浅黄色的细晶粒和粉末固体。By comparing a variety of rapeseed protein extraction method, we designed high - temperature pressed rapeseed as raw material and applied the new technology which combines multi - enzyme with alkaline extraction and acid precipitation to extract rapeseed meal protein. Based on the single -factor test, the study focused on the enzymatic process, and made L9 （ 34 ） orthogonal experiment to get the optimum conditions of multi - enzyme diges- tion ：pH 9.0, temperature 50℃, solid - liquid, ratio of 1 ： 10. A multi - enzyme with α - amylase ＋ cellulase was appropriate, and the added amount was α - amylase 90 U/g, and eellulase 45 U/g. Under the optimal conditions, the protein extraction ratio derived from verification experiment was 98.96%, and the protein content of rapeseed protein

关 键 词：高温菜籽饼粕 蛋白质 提取 酶解法 紫外分光光度法 

分 类 号：TQ644.16[化学工程—精细化工] TS201.1[轻工技术与工程—食品科学]