核桃蛋白提取工艺优化及SDS-PAGE分析  

Optimization of Extraction Process of Walnut Protein and SDS-PAGE Analysis

作　　者：王琳[1] 李芳[2] 王文杰[1] 路紫涵 孔令明[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]新疆轻工职业技术学院,乌鲁木齐830021

出　　处：《食品工业》2016年第10期50-54,共5页The Food Industry

基　　金：新疆维吾尔自治区高技术研究发展项目(201411107)

摘　　要：对核桃蛋白的碱液提取和超声波辅助提取法作对比,结果表明,采用超声波技术辅助提取技术可显著提高核桃蛋白提取率。在单因素试验结果基础上运用响应面分析法考察pH、温度、液料比和超声功率对核桃蛋白质提取率的影响。通过建立各个因素与蛋白提取率之间的回归模型,确定出最优的核桃蛋白质提取工艺：pH为9.60,液料比为27︰1 mL/g,超声温度为50℃,超声功率为200 W。此条件下得到核桃蛋白提取率为72.6%,相对误差为1.317 6%,与模型理论结果基本相符。说明通过响应分析法得到的回归方程可较好地预测试验结果,采用SDSPAGE凝胶电泳分析核桃蛋白,结果表明,超声辅助法提取所得的核桃蛋白质种类少于碱液提取法,分子量主要分布在17~63 kDa之间。Compared with alkaline extraction and ultrasonic assisted extraction using walnut cake, the results showed that ultrasonic assisted extraction technology could significantly improve the extraction rate of walnut protein. A comparative study was carried out to optimize the extraction process using Box-Behnken design. The extraction rate of protein was influenced in p H, extraction temperature, liquid-to-solid ratio and ultrasonic power. Regression model was established between the various factors and protein extraction rate, the optimized extraction process was determined as extraction using the alkali solvent（pH 9.60） at 50 ℃ with the solid to liquid ratio of 27︰1 mL/g at the power of 200 W, the extraction rate of protein was 72.6%, the relative error was 1.317 6%, agreeing with the theoretical results. Thus, the regression equation response analysis method could be used to predict the test results. SDS-PAGE analysis showed that ultrasonic assisted method extracted from walnut protein species less than alkali extraction and molecular weight mainly distributed between the 17~63 kDa.

关 键 词：超声波 核桃粕 蛋白质 响应面分析 SDS-PAGE 

分 类 号：TS201.21[轻工技术与工程—食品科学]