亚麻饼粕蛋白的超声辅助提取工艺研究  

Study on Ultrasonically Assisted Extraction Technology of Protein from Flaxseed Cake

作　　者：胡爱军[1] 田方园[1] 卢秀丽[1] 王豪[1] 郑捷[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院食品营养与安全省部共建教育部重点实验室,天津300457

出　　处：《食品与发酵科技》2013年第3期30-32,100,共4页Food and Fermentation Science & Technology

基　　金：天津市科技支撑计划重点项目"亚麻饼粕综合加工利用及产品开发"的部分研究内容(11ZCKFNC01700)

摘　　要：以亚麻饼粕为原料,采用超声辅助-碱提酸沉的方法对亚麻饼粕蛋白的提取工艺条件进行研究。对影响提取率的四个主要因素:料液比、pH值、超声功率、超声时间分别进行单因素实验,根据L9(34)设计正交试验,得到最佳提取条件为:料液比1∶30、提取pH值9.5、超声功率360W、超声时间60min。在此条件下,亚麻饼粕蛋白提取率可达46.4%。超声提取时间仅为非超声提取时间的三分之一,超声提取率提高20.7%。由此可见,超声提取亚麻饼粕蛋白是一种高效高提取率的提取方法。In this work, the extraction conditions of protein aided alkali-solution extraction and acid-isolation. Four main from flaxseed cake were studied through ultrasonically factors affecting extraction yield were investigated, in-cluding material-liquid ratio, pH, ultrasonic time and ultrasonic power. Based on above experiments, an orthogonal experiment of L9（3^4） was designed and carried ouL The results indicated that the optimal extraction conditions were 1：30 of solid-liquid ratio, extraction pH 9.5, ultrasonic time 60min, ultrasonic power 360w. With the conditions, the protein extraction yield reached 46.4%. Ultrasonic extraction time was only one third of the extraction time without ultra- sound, however, its extraction yield was 20.7% higher than that under no ultrasound. In conclusion, ultrasonic ex-traction of protein from flaxseed cake has higher efficiency and extraction yield, compared to no ultrasonic extraction.

关 键 词：亚麻饼粕 蛋白质 超声提取 

分 类 号：TQ936.2[化学工程]