菠萝蛋白酶提取葡萄籽仁蛋白质工艺优化  

Optimization of Enzymatic Extraction of Protein from Grape Seeds by Bromelain

作　　者：赵怡红[1] 左银虎[1] 

机构地区：[1]常州工程职业技术学院,江苏常州213164

出　　处：《黑龙江农业科学》2015年第12期124-127,共4页Heilongjiang Agricultural Sciences

摘　　要：以酿酒葡萄籽仁为原料,通过单因素法和正交设计法对葡萄籽仁蛋白质的菠萝蛋白酶提取工艺条件进行研究。结果表明:在料液比1∶30条件下,各因素对蛋白质提取率的影响次序为:pH>酶解温度>酶用量>提取时间,最佳工艺参数:菠萝蛋白酶量为0.20g·mL-1、酶解温度45℃、酶解pH7.5、提取时间70min。在此最佳工艺下,蛋白提取率达93.6%。Bromelain extraction was used for protein production from grape seeds as a byproduct of grape wine making.The orthogonal tests were used to find the most suitable process for enzyme.The results showed that the parameters had different effect on protein extraction,and the order was pHtemperatureenzyme concentrationtime,the best parameters was 0.20g·mL-1,extraction temperature 45℃,extraction time 70 min and pH 7.5.Under the optimal values and 1∶30solid-liquid ratio,obtained protein yield was 93.6%.

关 键 词：葡萄籽仁蛋白质 菠萝蛋白酶 提取 

分 类 号：TQ028[化学工程] TQ28