超声处理对碱法制备蚕蛹蛋白条件的优化  

Optimization of Ultrasonic Treatment on Preparation of Silkworm Pupa Protein by Alkaline Extracion

作　　者：穆利霞[1] 廖森泰[1] 詹宝瑟 邹宇晓[1] 刘军[1] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所广东省农产品加工重点实验室,广东广州510610

出　　处：《热带作物学报》2014年第5期1005-1011,共7页Chinese Journal of Tropical Crops

基　　金：现代农业产业技术体系建设专项资金(财教[2008]370号);广东省自然科学基金博士启动(No.S201200066460);广州市科技计划重点项目(No.2011Y2-00009);广东省农业科学院院长基金(No.201215)

摘　　要：通过单因素分析及响应面优化,研究超声处理对碱法制备蚕蛹蛋白得率的影响,得到了蚕蛹蛋白得率的数学模型,优化了制备条件,提高了碱法制备蚕蛹蛋白的得率。结果表明:NaOH浓度和液固比(V/m)对蚕蛹蛋白得率影响显著(p<0.05)。蚕蛹蛋白浸提的最佳工艺条件为:超声功率400 W,超声时间20 min,浸提液固比(V/m)60∶1,NaOH浓度0.3%。在此工艺条件下,蚕蛹蛋白的得率为88.14%。制备的蚕蛹蛋白中的必需氨基酸含量符合FAO/WHO推荐标准,可以作为食品基料使用。The optimization of the extraction of silkworm （Bombyx mori L.） pupae protein by ultrasonic treatment was investigated using response surface methodology and single factor analysis. The influences of the variables of protein extraction processes were studied and the regression equation of protein extraction rate was established. Protein extraction rate was primarily affected by alkali concentration and liquid/solid ratio （p 〈0.05）, which was remarkably improved to 88.14% under the optimum conditions. The optimum conditions were aikah concentration （0.3%）, liquid/solid ratio （60： 1）, ultrasonic power （400 W）, ultrasonic time （20 min）, respectively. The protein content of silkworm （Bombyx mori L.） pupae protein concentrate was 96.70%. The content of essential amino acids is in accordance with FAO/WHO. It suggests a potential use of this silkworm pupae protein concentrate in the food industry.

关 键 词：超声处理 蚕蛹蛋白质 蛋白得率 优化 

分 类 号：S377[农业科学—农产品加工]