绿豆分离蛋白提取工艺的研究  

Research on Optimization of Protein Extraction from Mung Bean

作　　者：乔宁[1] 张坤生[1] 任云霞[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：《农产品加工（创新版）（中）》2013年第9期32-35,39,共5页Farm Products Processing

基　　金：国家科技支撑计划项目(2012BAD37B06-07)

摘　　要：利用传统的碱提酸沉法提取绿豆分离蛋白的工艺流程及工艺条件,通过单因素试验和正交试验得到的最佳工艺条件为:料液比1∶15,提取液pH值10.0,提取温度40℃,蛋白提取率达22.076 9%。在此基础上,比较分析超声波等多种辅助浸提方式对绿豆分离蛋白得率的影响,确定超声波为最佳辅助浸提方式。采用超声波辅助提取方式,研究不同提取时间对绿豆分离蛋白得率的影响,结果表明超声波可大大缩短提取时间,优化提取工艺。The process and condition of extracting protein isolate h-om mung bean are studied. Through single factor and orthogonal experiments, the best extracting condition is as follows： raw material and water ratio is 1 ： 15, pH value is 10.0, extracting temperature is 40 ℃. Under these conditions, the extracting rate can reach to 22.076 9%. On this basis, ultrasonication-assisted extraction method and some other assisted extraction methods are analyzed and compared in order to improve the yield rate of mung bean protein isolate. The uhrasonication-assisted extraction is proved the best one and it can shorten the extraction time and improve the yield rate of mung bean protein isolate.

关 键 词：绿豆 分离蛋白 提取 辅助浸提 

分 类 号：TS201.2[轻工技术与工程—食品科学]