紫苏籽蛋白的提取及纯化研究  

Study on preparation and purification of protein from pefilla seeds

作　　者：石玮婷[1] 李荣[1] 姜子涛[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室,天津300134

出　　处：《中国食品添加剂》2013年第4期68-74,共7页China Food Additives

基　　金：天津市自然科学基金重点项目(120029);天津市高校科技发展基金计划项目(20110608)资助

摘　　要：本文以紫苏籽为原料,利用石油醚对其进行脱脂。采用微波辅助提取紫苏籽蛋白。在单因素试验的基础上,采用L9(34)正交试验设计,研究pH、微波功率、微波时间和固液比对紫苏籽蛋白提取率的影响。结果表明,在各影响因素中,影响程度依次为:pH>微波功率>微波时间>固液比,微波辅助提取紫苏籽蛋白的最佳工艺条件为:pH10.0、固液比为1∶10、微波时间8min、微波功率200W,在此条件下测得脱脂紫苏粉粗蛋白提取率为25.85%,其蛋白含量为43.01%。经超滤法处理后得到的蛋白提取率为46.90%,其蛋白含量为91.74%。The pefilla seed is used as a raw material in this study,and use the petroleum ether to remove the oil in pefilla seeds.The protein was extracted from pefilla seeds by microwave-assisted.Based on single factor test,the effect of pH,microwave power,microwave time,solid / liquid ratio（w / v） on the extraction rate of protein was studied according to L9（34） orthogonal test.The results showed that factors influenced the extraction of protein from pefilla seeds by microwave-assisted.The methods were in the order as follows： pH ＆gt; microwave power ＆gt; microwave time ＆gt; solid / liquid ratio（w / v）,the optimum extracting conditions of protein from pefilla seeds by microwave-assisted were adding ten times amount water solutions of pH 10.0 and extracting for 8min at 200W power by microwave.The extraction rate of pefilla seed protein was 25.85% under the above optimal extracting conditions and the protein purity is 43.01%.The extraction rate of the basil seed isolated protein purified by ultrafiltration is 46.90% and the purity is 91.74% 。

关 键 词：紫苏籽 微波 蛋白 提取 超滤 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]