超声波辅助提取豆渣蛋白工艺优化  

Process optimization of protein from soybean dreg by ultrasonic-assistant extraction

作　　者：马秀婷[1] 肖志刚[1] 孙旭[1] 李杨[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品与机械》2013年第1期108-112,共5页Food and Machinery

基　　金："十二五"农村领域国家科技支撑计划(编号:2012BAD34B02);黑龙江省教育厅科学技术研究重点项目(编号:12511z006);哈尔滨市学科带头人基金(编号:2012RFXXN107)

摘　　要：为提高豆渣蛋白提取率,采用超声波辅助碱溶酸沉法提取豆渣蛋白。超声波处理时,以料液比、温度、超声时间、超声功率为主要考察因素,蛋白得率为响应值。通过De-sign-Expert软件做响应面和频数选优分析得,影响豆渣蛋白提取率的先后顺序为超声时间>超声功率>温度>料液比。豆渣蛋白提取率较高时各参数取值范围:料液比20.5～22.1mL/g,温度51.0～53.4℃,超声时间28.8～30.7min,超声功率398.1～399.3W。经多次实验验证豆渣蛋白提取率可达80.19%。In order to improve soybean dreg＇ s protein yield, alkali ex- traction,ultrasonication and acid precipitation were used for extrac- tion of soybean dreg＇s protein. Material liquid ratio, ultrasonic time and ultrasonic power were main factors with protein yield as response value by ultrasonic treatment. The response surface and excellent frequency chosen analysis by Design-Expert showed that the order of factors which affected the soybean dreg＇ s protein yield was ultrasonic time：〉 ultrasonic power：〉 temperature：〉 materialqiquid ratio. Each parameter values range were material-liquid ratio 20. 5 22.1 mL/g, temperature 51. 0--53. 4 ℃, ultrasonic time 28.8- 30.7 rain, ultrasonic power 398. 1 - 399, 3 W while the soybean dreg＇s protein yield was high. The yield of soybean dreg＇ s protein yield could reach 80.56% after repeated verification tests.

关 键 词：大豆豆渣 蛋白 超声波 碱溶酸沉 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]