紫苏饼粕蛋白酶法提取工艺研究  

Study on Protein Extraction Process from Perilla Seed Meal with Cellulase

作　　者：张志军[1] 李晓鹏[1] 李会珍[1] 孙子文[1] 

机构地区：[1]中北大学化工与环境学院,太原030051

出　　处：《中国粮油学报》2013年第2期77-79,109,共4页Journal of the Chinese Cereals and Oils Association

基　　金：山西省社会发展科技攻关项目(20110313003-3);山西省留学人员科技活动项目(2011012)

摘　　要：以紫苏饼粕为原料,对紫苏蛋白质的纤维素酶法提取工艺进行了研究。选取提取液pH、反应时间、反应温度及纤维素酶添加量4个单因素进行试验。在单因素试验基础上,采用L9(34)正交设计方案,对紫苏蛋白质纤维素酶法提取工艺进行优化。结果表明,最佳提取工艺条件为:pH 5.0,反应时间50 min,反应温度55℃,纤维素酶质量分数2.0%。在最佳工艺条件下,紫苏饼粕蛋白提取率达到38.2%,纯度达到84.5%,得率最高可达86.5%。Study has been conducted on the protein extraction process from perilla seed meal by the method of cellulase. Single factor experiments, with extracting solution pH, reaction time, reaction temperature and cellulase content. , and orthogonal experiment, with three levels of four factors L_9 （3^4） based on the reusults of single factor experiments, were used to optimize the protein extraction process from perilla seed meal with cellulase method. The results showed that the optimum conditions were as follows ： pH 5.0, reaction time 50 min, reaction temperature 55℃ and cellulase mass fraction 2.0%. Under the optimum conditions, the extracting rate was 38.2 %, purity was 84.5 % and the highest yield of perilla protein was up to 86.5%.

关 键 词：紫苏饼粕 纤维素酶 蛋白质 提取 

分 类 号：Q946[生物学—植物学]