栗叶蛋白闪式提取工艺优化  

Homogenate extraction process of leaf protein from leaves of Castanea mollissima

作　　者：李雅松[1] 蔺立杰[1] 呼娜 欧阳杰[1] 王丰俊[1] 王建中[1] 

机构地区：[1]北京林业大学生物科学与技术学院,北京100083

出　　处：《食品工业科技》2013年第11期243-247,250,共6页Science and Technology of Food Industry

基　　金：林业公益性行业科研专项(201204401)

摘　　要：探讨了闪式提取栗叶蛋白的工艺。运用Box-Behnken实验设计方法,在单因素实验的基础上,以栗叶蛋白得率为实验指标,研究料液比、pH、闪提温度以及闪提时间及其交互作用对栗叶蛋白得率的影响。实验结果表明,栗叶蛋白的最佳提取工艺参数为:料液比1:27(g/mL),pH11,闪提温度50℃,闪提时间3.6min。在本实验中4个因素对栗叶蛋白提取得率作用的大小依次为:pH>闪提时间>闪提温度>料液比。在此条件下,栗叶蛋白提取得率达到11.89%。Homogenate extraction of leaf protein （LPC）from leaves of Castanea mollissima was studied.By the Box- Behnken experimental design method,the effects of the solid/liquid, pH,temperature and extraction time and their interactions on the LPC yield were studied on the base of the single-factor test.The test results showed that the optimum conditions of extraction for LPC were as following.the solid/liquid 1 ：27 （g/mL）, pH11 ,temperature 50℃, extraction time 3.6min.The influence order of factors to protein extracting rate is pH 〉 extraction time 〉 temperature 〉 solid/liquid.Under these conditions,the rate of LPC extraction reached 11.89%

关 键 词：栗叶 蛋白质 闪式提取 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]