碱提酸沉法提取黄秋葵籽蛋白的工艺条件优化  

Optimization of Alkaline Extraction and Acid Precipitation for the Extraction of Okra Seed Protein

作　　者：李加兴[1] 向东[1] 周炎辉 黄诚[1] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000 [2]湖南奇异生物科技有限公司,湖南长沙410008

出　　处：《食品科学》2013年第20期23-26,共4页Food Science

基　　金：湖南省高校科技创新团队支持计划项目(湘教通[2010]212号)

摘　　要：以黄秋葵籽为原料,采用碱提酸沉法提取其蛋白质,对提取条件进行优化。首先采用单因素试验考察料液比、提取时间、提取温度、pH值等因素对黄秋葵籽蛋白提取率的影响,再以此四因素进行L9(34)正交试验以确定最佳工艺条件。结果表明:碱提黄秋葵籽蛋白的最佳工艺条件为料液比1:30(g/mL)、提取时间60min、提取温度50℃、pH9.0,在此工艺条件下黄秋葵籽蛋白提取率可达72.3%。The extraction process for okra seed protein by alkaline extraction and acid precipitation method was optimized. Four process conditions including solid/solvent ratio, extraction time and temperature and solvent pH were investigated for their effect on the extraction efficiency of okra seed protein and optimized using an L9（34） orthogonal array design. Results showed that the optimal extraction conditions were solid/solvent ratio of 1：30 （g/mL）, extraction time of 60 min, extraction temperature of 50 ℃, and extraction pH of 9.0. Under these conditions, the yield of okra seed protein was 72.3%.

关 键 词：黄秋葵 碱提酸沉法 蛋白质 正交试验 工艺条件 

分 类 号：TS201.2[轻工技术与工程—食品科学]