苦荞麦蛋白质的酶提工艺研究  

Study of the Extracted Process on the Protein of Tartary Buckwheat by Using Enzyme

作　　者：谭萍[1] 方玉梅[1] 王盼[1] 万俊熙 

机构地区：[1]六盘水师范学院,贵州六盘水553004

出　　处：《食品研究与开发》2016年第21期79-83,207,共6页Food Research and Development

基　　金：贵州省"125计划"重大科技专项(黔教合重大专项字[2014]038号);贵州省科技厅技术基金项目(黔科合J字LKLS[2013]05号);贵州省教育厅基金项目(黔教合KY字[2014]257号)

摘　　要：用酶法对苦荞麦蛋白质的提取进行研究,比较酸性、中性及碱性3种蛋白酶的提取试验,结果显示碱性酶的提取效果最好。采用单因素试验,测定了酶法提取的加酶量、提取时间、温度、料液比和pH值对苦荞麦蛋白质提取效果的影响,通过正交试验,确定碱性酶提取苦荞麦蛋白质的优化工艺为:加酶量0.3%,温度55℃,料液比1∶11(g/mL),pH=10,提取4h,蛋白质提取率为82.57%。Using enzyme, the protein of tartary buckwheat was extracted in this study. Three proteases such as acidic enzyme, neutral enzyme and alkaline enzyme were selected and the effects were compared. The results showed that the extracted effect of alkaline enzyme was best. The tests of single-factor were adopted to study the effects of influence factors on extraction of tartary buckwheat protein, such as the dosage of enzyme, extracted time, temperature, the ratio between material and solvent and pH. Using orthogonal experiment, the extracting conditions were optimized. And the optimum extracting conditions were as follows： the dosage of enzyme was 0.3 %, temperature was 55 ℃, the ratio between material and solvent was 1 ： 11 （g/mL）, pH = 10, extracted time was 4 h and the rate of extracted protein was up to 82.57 %.

关 键 词：苦荞麦蛋白质 酶法 提取工艺 

分 类 号：TS201.21[轻工技术与工程—食品科学]