柠檬总蛋白的提取工艺参数优化  

Optimization of process parameters for lemon protein extraction

作　　者：宋小宁[1] 杨文韬[1] 李桢[1] 赵军[1] 李玉锋[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《中国酿造》2015年第2期43-46,共4页China Brewing

基　　金：国家级星火计划课题(2013GA810002)

摘　　要：以柠檬为原料,通过单因素试验、正交试验,研究了不同因素对柠檬总蛋白提取的影响。结果表明,在磷酸缓冲液中蛋白质的溶解性较好,粗提取的最佳工艺为:硫酸铵饱和度80%,温度20℃,料液比1∶20(g∶mL),浸提时间4 h,在此条件下蛋白提取率是83%。因素对蛋白提取率的影响程度依次为:温度>浸提时间>料液比。Using lemon as raw material, the effect of different factors on lemon protein extraction was evaluated by single factor test and orthogonal test. The results showed that the solubility of the protein in phosphate buffer was the optimal. The optimal extraction process was ammonium sulfate concentration 80%, temperature 20 ℃, solid-liquid ratio 1：20（g：ml）, extraction time 4 h. Under these conditions, the extraction ratio was 83%. The factors influencing the protein extraction rate in order was temperature, extraction time, solid-liquid ratio.

关 键 词：柠檬总蛋白 高效液相色谱 分离 

分 类 号：TQ936[化学工程]