碱法提取玉米胚芽蛋白的条件优化  

Optimization of Extraction Conditions for Corn Germ Protein by Alkali Method

作　　者：高泽汝 刘昆仑[1] 陈复生[1] GAO Zeru;LIU Kunlun;CHEN Fusheng(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001)

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《食品工业》2020年第10期5-8,共4页The Food Industry

基　　金：“十三五”国家重点研发计划(2018YFD0401102);河南省高等学校重点科研项目计划基础研究专项(19zx013);河南工业大学科学研究基金项目(2018RCJH05)。

摘　　要：玉米胚芽是一种优质的植物蛋白营养源,对蛋白质提取工艺的研究具有重要的意义。采用碱溶酸沉法提取玉米胚芽蛋白,探究料液比、温度、碱溶时间、pH等提取条件对玉米胚芽蛋白提取率的影响。依据单因素试验的分析,采用响应面法设计优化玉米胚芽蛋白的提取工艺,拟合回归方程,确定蛋白提取的最佳工艺。结果表明:选取的三因素对玉米胚芽蛋白提取结果均影响显著,影响程度依次为温度、料液比、碱溶时间。最佳提取条件为料液比1︰18(g/mL)、温度53℃、pH 9.5、时间122 min,此时蛋白提取率达到54.36%。此次试验为玉米胚芽蛋白的提取提供了借鉴,同时为玉米胚芽蛋白质资源的精深加工提供了理论基础和试验参考。Corn germ was a kind of high quality protein resource,which was of great significance to the research of protein extraction technology.The protein was extracted from corn germ by alkali solution and acid precipitation.The effects of solidliquid ratio,temperature,time and pH on extraction rate of corn germ protein were studied by single factor experiment.On the basis of single factor experiment,response surface method was used to design and optimize the extraction process of corn germ protein,and the regression equation was fitted to determine the optimal extraction process.The results showed that the three factors had significant influence on the extraction results of corn germ protein,and the main factors affecting corn germ protein extraction rate were in turn:temperature,solid-liquid ratio and time.Under the optimum condition of solid-liquid ratio 1︰18(g/mL),temperature 53℃,pH 9.5 and time 122 min,the extraction rate of protein reached 54.36%.This experiment provided a reference for the extraction of maize germ protein and a theoretical basis and experimental reference for the profound processing of maize germ protein resources.

关 键 词：玉米胚芽 蛋白 提取工艺 响应面法 

分 类 号：TS201.21[轻工技术与工程—食品科学]