超声波提取金针菇根中的蛋白质  

Optimization of extraction of protein from base of Flammulina velutipes stipe by ultrasonic

作　　者：张乐[1,2] 宋洪波[1] 周林燕[2] 李鹏[1] 魏明[1,2] 彭春红[1,2] 李亚茹[2] 曹珍珍[2] 李淑荣[2] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]中国农业科学院农产品加工研究所/农业部农产品加工综合性重点实验室,北京100193

出　　处：《食品与发酵工业》2013年第12期204-208,共5页Food and Fermentation Industries

基　　金：公益性行业(农业)科研专项(201303080)

摘　　要：金针菇根等下脚料中含有大量的蛋白质和生物活性物质,为了减少金针菇下脚料营养成分和功能物质的浪费,对金针菇根中蛋白进行提取研究。以蛋白提取率为指标,采用响应面优化法对超声辅助法提取金针菇根蛋白的工艺条件进行了优化,得到了超声提取金针菇根蛋白的最佳工艺条件为:超声功率124.33W,温度29.40℃,时间19.76 min,在此条件下蛋白提取率预测值为73.02%,验证试验中蛋白得率为73.22%,相对偏差0.27%,预测值和实际值没有显著差别。Flammulina velutipes scraps are rich in proteins and bioactive substances. In order to fully utilize the leftovers of Flammulina velutipes, protein in base of Flammulina velutipes stipe was extracted. Response surface meth- odology was used to optimize the ultrasonic-assisted extraction processing of protein from base of Flammulina velutipes stipe for achieving maximum extraction rate of proteins. The optimum extraction parameters obtained from response surface analysis were as follows： ultrasonic power 124.33 W, extraction temperature 29.40~C ,ultrasonic time 19.76 rain. By using the optimized extraction parameters, the predicated extraction rate of proteins was 73.02% , meanwhile the rate of proteins was 73.22% in the validated experiment with the relative deviation value of 0.27%. There was no significant difference between predictive value and actual value.

关 键 词：金针菇 蛋白 超声提取 响应面 

分 类 号：TQ914.1[化学工程]