碱溶酸沉法提取青稞蛋白质的工艺研究  

Research on Technology for Extraction of Highland Barley Protein by Alkaline Extraction and Acid Precipitation Method

作　　者：吴桂玲[1] 刘立品[1] 李文浩[1] 张伟[1] 刘晓雪[1] 张国权[1] 

机构地区：[1]西北农林科技大学食品学院,陕西杨凌712100

出　　处：《食品研究与开发》2015年第5期19-24,共6页Food Research and Development

基　　金：国家大麦青稞产业技术体系青稞加工试验站(CARS-05-05B)

摘　　要：以藏区典型青稞品种藏青85为试验材料,以料液比、p H、提取温度和提取时间为单因素试验的基础上进行二次正交旋转组合设计,确定了适宜青稞蛋白提取的最佳工艺参数。结果表明,影响青稞蛋白质提取率的因素依次为p H、料液比、提取时间、提取温度,青稞蛋白质提取适宜工艺条件为:料液比1∶25(g/m L),p H 11,提取温度40℃,提取时间20 min,青稞蛋白质提取率为70.71%。The quadratic orthogonal rotation combination design method was applied to optimize the extraction parameters of alkali extraction and acid precipitation method for isolation of highland barley （cv. Zangqing 85） protein. Influences of solid-to-liquid ratio, pH, extraction temperature and time on the protein extraction rate were studied respectively. The importance sequence of influence factors impacting protein extraction rate were pH, liquid ratio, extraction time and extraction temperature, successively. The optimum parameters of solid- to-liquid ratio, pH value, extraction temperature and time for protein extraction were ： 1 ： 25, 11, 40 ℃ and 20 min, respectively. Under this optimal condition, the protein extraction rate reached to 70.71%.

关 键 词：青稞 蛋白质 碱溶酸沉法 提取率 二次正交旋转组合设计 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]