反胶团法提取黑豆蛋白质的前萃取工艺研究  

Study on the Forward Extraction of Black Beans Protein by Reverse Micelles

作　　者：刘月华[1] 施云芬[1] 魏群[1] 

机构地区：[1]东北电力大学化学工程学院,吉林132012

出　　处：《食品工业》2016年第12期81-84,共4页The Food Industry

摘　　要：采用阳离子表面活性剂十六烷基三甲基溴化铵(CTAB)反胶团萃取黑豆中蛋白质。分别考察有机溶剂与助剂种类、表面活性剂浓度、水相pH、盐离子种类和浓度以及萃取温度对前萃取率的影响。通过正交试验考察前萃取过程中水相pH、表面活性剂浓度和离子强度对前萃取率的影响。结果表明,以CTAB/异辛烷-正己醇反胶团体系萃取黑豆蛋白质最佳工艺条件为pH 6,表面活性剂浓度0.04 mol/L,KCl浓度0.10 mol/L,此条件下,前萃取率可达82.50%。Extraction of protein from black beans is investigated with reversed micelles extraction by using cationic surfactant CTAB. Effect of some parameters such as the species of organic solvent and co-solvent, the content of surfactant, pH in aqueous phase, ionic species and content in reversed micellar solution as well as temperature on the extraction ratio of black beans protein was examined. The orthogonal experiments were conducted to investigated the effects of pH, concentration of surfactant and ionic sUength on the extraction rate. The results showed that the optimum conditions of forward extraction were pH 6, content o f surfactant 0.04 moFL and KC1 concenlration 0.10 mol/L. Under these conditions, the forward exlraction rate was 82.50%.

关 键 词：反胶团萃取 十六烷基三甲基溴化铵 黑豆蛋白质 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]