大米抛光粉蛋白提取工艺的优化  

Optimization of technology for protein extraction of rice polishing powders

作　　者：尚书凤[1] 陈志远[1] 许兰 郭素芬[1] 胡选萍[1] 王琦[1] SHANG Shu-feng;CHEN Zhi-yuan;XU Lan

机构地区：[1]陕西理工大学生物科学与工程学院,陕西汉中723000

出　　处：《饲料研究》2020年第7期77-80,共4页Feed Research

基　　金：陕西省科技厅青年人才项目(项目编号:2016JQ3017);陕西省教育厅专项科研计划项目(项目编号:16JK1148)。

摘　　要：试验以大米抛光粉为原料,采用超声波法提取大米抛光粉蛋白,探索最佳提取条件。试验采用凯氏定氮法测蛋白质含量,以蛋白质提取率为评价指标,分别对提取过程中的超声时间、超声功率、液料比进行单因素试验,探索各因素对提取率的影响。在单因素试验的基础上,通过正交试验优化提取工艺。大米抛光粉的蛋白质含量为13.3%。结果表明,液料比和超声时间、超声功率对提取效果均有影响。液料比的影响最大,其次为超声时间和超声功率。优化后的最佳提取条件为:液料比为25 m L/g、超声时间30 min、超声功率270 W,蛋白质提取率达到42.4%。The extraction of rice polishing powders protein by ultrasonic-assisted extraction was explored to investigate optimum extracting conditions using the rice polishing powders as the raw material.The content of protein was determined by Kjeldahl Nitrogen Method.With the extraction rate of the protein as indicator,the extraction condition such as ultrasonic power,ultrasonic time,liquid-solid ratio was respectively taken as the single factor to study its own influence on the extraction rate of the protein.On the basis of single factor experiment,the optimum extraction was confirmed through orthogonal experiment.The content of protein was about 13.3%.The results showed that the effect of extraction was affected by ultrasonic time,ultrasonic power and liquid-solid ratio.Liquid-solid ratio was most important factor in the extraction process,followed by ultrasonic time and ultrasonic power.The optimum extraction conditions were ultrasonic time 30 min,ultrasonic power 270 W and liquid-solid ratio 25 mL/g.The ratio of extraction of protein was 42.4%at the above conditions.

关 键 词：大米抛光粉 超声波 蛋白提取率 正交试验 

分 类 号：TS209[轻工技术与工程—食品科学]