菜籽粕中清蛋白的超声辅助提取及氨基酸组成研究  

Ultrasound-Assisted Extraction and Amino Acid Composition of Napin from Rapeseed Meal

作　　者：赵蓓[1] 王承明[1] 张沙沙[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《中国粮油学报》2015年第10期32-36,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：以脱脂菜籽粕为原料,在单因素试验基础上采用响应面分析方法优化菜籽清蛋白的超声辅助提取工艺,研究液料比、提取时间、超声温度、超声功率对菜籽清蛋白提取率的影响;并对得到的产品进行氨基酸组成分析。结果表明,最佳的工艺条件为液料比18 m L/g,提取时间62 min,超声温度42℃,超声功率80 W,且最优条件下实际提取率为8.53%;氨基酸分析结果显示,菜籽清蛋白中氨基酸种类齐全,必需氨基酸组成均衡,符合FAO/WHO推荐模式,是一类优质的植物蛋白资源。The optimization of ultrasound - assisted extraction for napin （ rapeseed albumin） from defatted rapeseed meal has been determined with single factor experiments and response surface analysis. Effects of liquid/meal ratio, extraction time, ultrasonic temperature and ultrasonic power on napin extraction yield have been studied in the paper, and the amino acid composition （AAC） of obtained napin has also been analyzed. The optimal extraction conditions were liquid/meal ratio of 18 mL/g, extraction time of 62 min, ultrasonic temperature of 42 ℃ and ultrasonic power of 80 W. On the optimal conditions, the actual extraction rate of napin was 8.53%. The results of AAC indicated that the napin was richly contained in all kinds of amino acids. The AAC of napin was balanceable and it complied with the FAO/WHO recommendation pattern. It could be judged that napin could be considered as a fine resource of vegetable protein.

关 键 词：菜籽清蛋白 超声辅助 优化 氨基酸组成 

分 类 号：TQ432.2[化学工程]