超声辅助提取亚麻籽粕分离蛋白工艺研究  

Study on ultrasonically assisted extraction technology of protein isolation 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：《粮食与油脂》2013年第8期32-34,共3页Cereals & Oils

基　　金：天津市科技支撑计划重点项目(11ZCKFNC01700)

摘　　要：以亚麻饼粕为原料,采用超声辅助―碱提酸沉方法对亚麻粕分离蛋白提取工艺进行研究。分别对料液比、pH、超声功率、提取时间进行单因素实验,根据L9(34)设计正交试验,得到最优提取条件为:料液比1∶30(W/V)、提取pH 9.5、超声功率360 W、提取时间60 min;在此条件下进行验证试验,通过二次浸提,亚麻粕分离蛋白提取率可达75%。超声提取时间仅为非超声提取时间1/3,超声提取率提高35%;由此可见,超声提取亚麻饼粕分离蛋白是一种高效高提取率方法。In this work, the extraction conditions of protein from flaxseed cake were studied through ultrasonically aided alkali-solution extraction and acid-isolation. Four main factors affecting extraction yield were investigated, including material-liquid ratio, pH, ultrasonic time and ultrasonic power. Based on above experiments, an orthogonal experiment of L9 （ 34 ） was designed and carried out. The results indicated that the optimal extraction conditions were： 1 ： 30 of solid-liquid ratio, extraction pH 9.5, ultrasonic time 60 min, ultrasonic power 360 W. With the conditions, the protein extraction yield can reached 75 % by extraction two times. Ultrasonic extraction time was only one third of the extraction time without ultrasound, however, its extraction yield was 35% higher than that under no ultrasound. In conclusion, ultrasonic extraction of protein from flaxseed cake has higher efficiency and extraction yield, compared to no ultrasonic extraction.

关 键 词：亚麻籽粕 分离蛋白 超声辅助提取 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]