玉米胚芽蛋白提取工艺的优化  

Extracting Techniques of Corn Germ Protein

作　　者：许英一[1] 林巍[1] 刘晓兰[1] 吴红艳[1] 邱月 XU Yingyi;LIN Wei;LIU Xiaolan;WU Hongyan;QIU Yue(College of Food and Bioengineering,Qiqihar University,Qiqihar 161006)

机构地区：[1]齐齐哈尔大学食品与生物工程学院

出　　处：《食品工业》2019年第10期88-90,共3页The Food Industry

基　　金：黑龙江省省属高等学校基本科研业务费科研项目（粮头食尾）（编号LTSW201724）

摘　　要：采用碱溶酸沉法提取玉米胚芽蛋白,对蛋白提取工艺进行优化,并探讨玉米胚芽蛋白的功能特性。结果表明:碱溶酸沉法提取玉米胚芽蛋白的最佳工艺为:提取时间60 min,pH 9.5,温度60℃,料液比1︰14(g/mL)。玉米胚芽蛋白的提取率可达58.15%,最佳酸沉条件是pH 4.2。玉米胚芽蛋白中氨基酸组成齐全,且配比合理,表明玉米胚芽蛋白是优质植物蛋白。Corn germ protein was extracted by alkali dissolution and acid precipitation.The extraction process was optimized,and the functional characteristics of corn germ protein were discussed.The results show that the optimum extraction technology of corn germ protein by alkali dissolution and acid precipitation was time of 60 min,pH of 9.5,temperature of 60℃,and ratio of material to liquid of 1︰14(g/mL).The extraction rate of corn germ protein could reach 58.15%,and the optimum acid precipitation condition was pH 4.2.The amino acid composition of corn germ protein was complete and the ratio was reasonable.Corn germ protein was a kind of high quality vegetable protein.

关 键 词：玉米胚芽粕 蛋白 碱溶酸沉 氨基酸分析 

分 类 号：S51[农业科学—作物学]