紫苏蛋白提取工艺的优化研究  

Optimization of protein extraction technology from perilla meal

作　　者：李晓鹏[1] 张志军[1] 李会珍[1] 

机构地区：[1]中北大学化工与环境学院,太原030051

出　　处：《中国油脂》2013年第2期33-35,共3页China Oils and Fats

基　　金：山西省社会发展科技攻关项目(20110313003-3)

摘　　要：采用碱溶酸沉法提取紫苏蛋白,根据单因素实验结果,选取pH、碱溶时间、碱溶温度、料液比4个因素进行正交实验。结果表明,紫苏蛋白的最佳提取条件为:pH 9.0,碱溶时间40 min,碱溶温度50℃,料液比1∶12。在此条件下,紫苏蛋白提取率最高可达82.72%,纯度为82.80%。Perilla protein was extracted by alkali - solution and acid - isolation. Effects of pH, alkali - so- lution time, alkali - Solution temperature and solid - liquid ratio on extraction rate of perilla protein were studied by single factor experiment and optimized by orthogonal experiment. The results timal extraction conditions were as follows ： pH 9.0, alkali - solution time 40 min, alkali ture 50 ℃ and solid - liquid ratio 1 ： 12. Under these conditions, the extraction rate of up to 82.72%, and the purity was 82.80%. showed that the op- - solution tempera- perilla protein was

关 键 词：紫苏粕 蛋白质 碱溶酸沉法 提取 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ936.2[轻工技术与工程—食品科学与工程]