超声波辅助碱法提取芡实蛋白工艺  

Study on the Ultrasound-assisted Extration of Protein from the Seeds of Gorgon Nut

作　　者：张晓云[1] 谢玲燕[1] 季明敏[1] 米兰[1] 董英[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品研究与开发》2012年第11期96-99,共4页Food Research and Development

基　　金：江苏高校优势学科建设工程资助项目;江苏大学高级专业人才科研启动基金项目(08JDG004)

摘　　要：用NaOH调节pH采用碱法提取芡实蛋白。采用单因素和正交试验,以总蛋白提取量为指标,对pH、料液比、浸提温度、浸提时间等因素进行优选研究。实验结果表明:芡实按照1∶25(g/mL)的料液比浸泡12 h后,在pH 11、50℃条件下提取2 h,芡实蛋白的提取量最高。在优化条件提取蛋白后,设定超声功率800 W,工作时间2 s,间歇时间4 s,超声波辅助提取20 min,蛋白提取量可达未超声处理的2倍多,而且不需浸提处理。The alkaline method was used to extract the protein from the seeds of Gorgon Nut. Taking the protein extraction rate as the index, influence factors of the extraction process conditions such as the pH, the extraction liquid-material ratio, the extraction time and temperature were studied by using single factor and orthogonal test. The results showed that the best extraction conditions are pHI 1, 50 ℃ and extracting for 2 hours after extraction in the 1：25 （g/mL） alkali liquor.After extracted under these optimum conditions, the mixed liquor were treated with ultrasonic on the condition of 20 minutes at the ultrasonic power of 800 W （Setting 2-second working time at 4-second intervals）, ultrasound-assisted extraction could greatly shorten the extraction time and improve protein yield.

关 键 词：芡实 谷蛋白 超声波 提取工艺 

分 类 号：TQ936.2[化学工程]