超声波辅助碱法提取玉米胚芽粕蛋白质工艺研究  

Study on ultrasonic-assisted alkali extraction techniques of protein from corn germ meal

作　　者：薛颖[1] 王联结[1] 党艳妮[1] 徐倩儒 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《食品工业科技》2015年第2期248-252,共5页Science and Technology of Food Industry

摘　　要：以蛋白质提取率作为衡量指标,利用超声波辅助碱法提取玉米胚芽粕蛋白质。通过单因素和响应面实验,得出最佳提取条件:液料比为25∶1m L/g,超声功率为120W,超声时间为40min,p H为10。在此条件下,得到的玉米胚芽粕蛋白提取率为41.93%。与单纯碱法相比,超声波辅助碱法得到的玉米胚芽粕蛋白提取率增加。而且超声波辅助法能在室温下进行,并大大缩短了时间。Taking the protein extraction rate as a measure indicator,ultrasonic-assisted technology was used to extract the protein from corn germ meal. By single factor investigation and response surface methodology,the optimum extraction conditions were obtained ： ratio of liquid ： material at 25 ∶ 1m L / g, ultrasonic power 120 W,ultrasonic time 40 min, and p H value 10. Under these conditions, the protein extraction yield ratio reached41.93%. Compared with the alkali method extraction,protein extraction rate of corn germ meal was improved by ultrasonic-assisted extraction. Furthermore,ultrasound-assisted extraction could be finished under room temperature and the extraction time was greatly shortened.

关 键 词：玉米胚芽粕 蛋白质 超声波 提取 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]