从脱皮冷榨芝麻饼中制备分离蛋白的工艺研究  

STUDY ON PREPARATION OF PROTEIN ISOLATES FROM COLD-PRESSED DEHULLED SESAME CAKE

作　　者：郑华丽[1] 魏安池[1] 代红丽[1] 牛新培[1] 王洪杰[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2013年第2期14-18,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：现代农业产业技术体系建设专项资金资助项目(CARS-15-1-10)

摘　　要：以脱皮冷榨芝麻饼为原料,采用碱提酸沉法制备蛋白质.通过单因素试验,分析了pH值、液固比、温度、时间和提取次数对蛋白提取率的影响,并在单因素的基础上,利用响应面分析法确定碱提最佳工艺条件.结果表明:最佳的工艺条件为:pH值9.5,温度63.3℃,时间124.3 min,液固比20.2∶1(mL/g),在此工艺条件下,芝麻蛋白的提取率可达到73.12%.得到的碱提液在pH值4.5时进行酸沉,所得产品蛋白含量为90.02%,蛋白得率为22.82%.In this paper, we prepared sesame protein from cold-pressed dehulled sesame cake by alkaline-extraction and acid-precipitation method. Through single factor experiments, we studied the effects of pH value, liquid-to-solid ratio, temperature, time and extraction frequency on the protein extraction rate, and optimized the process to determine the optimum conditions by response surface methodology. The results showed that the optimum conditions were as follows：pH value 9.5, temperature 63.3 ℃, extraction time 124.3 minutes, liquid-to-solid ratio 20.2：1, and extraction one time. Under the optimum conditions, the sesame protein extraction rate reached 73.12%; the protein isolates were precipitated in an acid solution with a pH value of 4.5; and the protein content in the product was 90.02%, and the protein yield reached 22.82%.

关 键 词：脱皮冷榨芝麻饼 分离蛋白 碱提酸沉法 响应面分析法 

分 类 号：TS201.2[轻工技术与工程—食品科学]