超声波辅助提取油茶籽粕中蛋白的工艺研究  

Research on Ultrasonic Assisted in the Extraction of Protein from Camellia Seed Meal

作　　者：朱赟豪 陈哲[1] 何东平[1] 胡传荣[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023

出　　处：《粮食科技与经济》2014年第4期53-56,共4页Food Science And Technology And Economy

基　　金：十二五科技部支撑计划课题"食用植物油加工关键技术研究和示范"(2011BAD02B00)

摘　　要：以油茶籽粕为原料,采用超声波辅助碱溶酸沉法提取油茶籽蛋白。在单因素基础上通过正交实验选出最佳的超声参数,并得出最佳提取工艺条件为:料液比1∶20(g/mL),pH10,超声温度50℃,超声功率300W,超声时间60min。此条件下,油茶籽蛋白提取率可达57.82%。并对本实验获得的油茶籽粗蛋白粉感官特征指标和质量指标进行评价,产品质量较好,能够满足市场要求。Ultrasonic assisted in the extraction of protein from camellia seed meal was studied.According to the single factor experimen tions were ts, selecting the optimal ultrasound parameters based on the orthogonal experiment, and the optimal reaction condi- confirmed by orthogonal tests as follows：ratio of solid to liquid l：20（g/mL）, pH 10,the ultrasonic temperature 50℃, the ultrasonic power 300W,the ultrasonic time 60min,and the extraction rate of camellia seed protein could reach 57.82%. And evaluating the sensory characteristics index and quality index of tea seed protein powder for this experiment, product qual- ity is good ,can satisfy the market demand.

关 键 词：超声波 油茶籽粕 油茶籽蛋白 

分 类 号：TQ914.1[化学工程]