超声波辅助提取玉米黄粉中醇溶蛋白工艺优化  

The extraction process optimization of Gliadin from corn gluten meal with ultrasonic assisted extraction

作　　者：陈静[1] 陈志宏 张汆 刘洋 何晓伟 CHEN Jing;CHEN Zhi-hong;ZHANG Cuan;LIU Yang;HE Xiao-wei(School of Food and Environmental Engineering, Chuzhou Polytechnic, Chuzhou 239000, China;School of Bio&Food Engineering, Chuzhou University, Chuzhou,239000,China)

机构地区：[1]滁州职业技术学院食品与环境工程学院,安徽滁州239000 [2]滁州学院生物与食品工程学院,安徽滁州239000

出　　处：《武汉轻工大学学报》2020年第6期1-8,共8页Journal of Wuhan Polytechnic University

基　　金：安徽省高校青年人才重点项目(ZD2018113);滁州学院酶法加工科技创新团队项目(00001702);滁州学院(经费结转)项目:(2017001).

摘　　要：以玉米淀粉加工副产物玉米黄粉为主要原料,采用超声波辅助法对玉米黄粉中醇溶蛋白进行提取。在对料液比、提取液pH值、提取温度和提取时间四个主要影响因素进行单因素试验基础上,采用Box-Behnken响应面法优化了提取工艺。研究结果显示:在超声功率200 W,采用75%乙醇对玉米黄粉中醇溶蛋白进行提取时,最佳提取工艺为:料液比:1:20.61,pH值:12,提取温度:59.82℃,提取时间:1.96 h。通过验证试验得到在该条件下玉米黄粉中醇溶蛋白提取率为67.14%±0.31%。该研究可以为玉米蛋白深加工产品开发提供参考,提高资源利用率。In this paper,the corn gluten meal which was by-product during corn starch processing,was used as the main raw material to extract gliadin with ultrasonic assisted extraction.On the basis of single factor experiments of four main factors,solid-liquid ratio,pH value of extraction solution,extraction temperature and extraction time,the extraction process was optimized by Box-Behnken response surface method.The results showed that:when the ultrasonic power was 200W and the extraction solvent was 75%ethanol,the best extraction condition of gliadin extraction from corn gluten meal was:solid-liquid ratio:1:20.61,pH value:12,extraction temperature:59.82℃,extraction time:1.96h.Under this condition,the extraction rate of Gliadin from corn gluten meal was 67.14%±0.31%obtained through verification test.This study could provide a reference for the development of corn 1protein deep processing products and improve the utilization rate of resources.

关 键 词：超声波 玉米黄粉 醇溶蛋白 提取工艺优化 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]