超声辅助提取姜薯蛋白工艺的研究  

Ultrasonic-Assisted Extraction of Protein from Ginger Potato

作　　者：刘永[1] 曾丽珊[1] 李妍[1] 

机构地区：[1]肇庆学院化学化工学院,肇庆526061

出　　处：《食品工业》2017年第4期1-3,共3页The Food Industry

基　　金：肇庆市科技计划项目(2014F012)

摘　　要：采用响应面试验优化pH、超声时间和料液比对超声辅助提取姜薯蛋白的工艺参数。结果表明:pH、料液比对姜薯蛋白的提取影响显著,影响大小顺序为pH>料液比>超声时间;pH与料液比的交互作用对姜薯蛋白的提取率影响显著;最佳提取参数为pH 12.4、超声时间51 min、料液比1∶50 g/m L,在此条件下姜薯蛋白的提取率为5.61%,与预测值无显著性差异。The response surface methodology and the ultrasonic technology were used to optimize the extraction process parameters （pH, ultrasonic time and solid-liquid ratio） of protein from ginger potato. The results showed that the effects ofpH and solid-liquid ratio on the extraction of protein were significant, and the effects were in order of pH, solid-liquid ratio and ultrasonic time; The interactions between pH and solid-liquid ratio on extraction yield were significant; The optimal extraction parameters were pH 12.4, ultrasonic time ofS1 min, and solid-liquid ratio of 1 ： 50 g/mL, under which the extraction yield was 5.61% and there was no significant difference with prediction value.

关 键 词：超声波 姜薯 蛋白质 

分 类 号：TQ936[化学工程]