籽粒苋苋籽蛋白质的提取工艺研究  

Study on Extraction Technology of Protein from Amaranth Seeds

作　　者：陈飞平[1,2] 周家华[1] 常虹[1] 曾凡坤[2] 

机构地区：[1]北京市农林科学院农业综合发展研究所,北京100097 [2]西南大学食品科学学院,重庆400715

出　　处：《食品工业》2013年第1期1-4,共4页The Food Industry

摘　　要：以籽粒苋苋籽为原料,通过单因素试验和正交试验探讨了碱浓度、料液比、温度和时间对碱法提取苋籽蛋白质的影响,并优化了蛋白质提取工艺。结果表明,苋籽蛋白提取的优化工艺为:提取溶剂为0.018%氢氧化钠溶液、料液质量体积比为1∶35(g/mL)、温度35℃、提取时间30 min。在此优化条件下蛋白质提取率为90.21%。The single factor experiment and orthogonal factor experiment were carried out to optimize the extraction technology of protein from Amaranth seed, which studied four factors, including sodium hydroxide concentration, solid-liquid ratio, temperature and time. The results showed that the optimum conditions were： 0.018% sodium hydroxide as extraction solvent and solid-liquid ratio 1 ： 35 at 35 ℃ for 30 min, and the yield of protein was 90.21%.

关 键 词：籽粒苋 蛋白质 提取 

分 类 号：TQ936.2[化学工程]