榛子蛋白提取及纯化的工艺优化  

Process optimization for extraction and purification of filbert protein

作　　者：刘辉 马齐兵 胡传荣 何东平[1,2] 高盼 LIU Hui;MA Qibing;HU Chuanrong;HE Dongping;GAO Pan(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Grain and Oil Resources Comprehensive Exploitation and Engineering Technology ResearchCenter of State Administration of Grain,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]国家粮食局粮油资源综合开发工程技术研究中心,武汉430023

出　　处：《中国油脂》2021年第5期71-74,81,共5页China Oils and Fats

摘　　要：以榛子粕为原料,采用碱性蛋白酶酶解辅助碱溶酸沉法提取榛子蛋白,然后加入碱液复溶、碱性蛋白酶酶解、酸沉纯化。在单因素试验的基础上采用响应面法对提取过程中酶解工艺条件进行优化,采用正交试验优化榛子蛋白纯化工艺。结果表明:最优酶解工艺条件为酶解温度46℃、pH 8、酶解时间3.7 h,在此条件下榛子蛋白提取率达到53.16%;最佳纯化条件为反应温度50℃、液料比5∶1、复溶pH 11,在此条件下榛子蛋白纯度为95.23%。Filbert meal was used as raw materials to extract protein by alcalase assisted alkali solution and acid precipitation,then by adding alkali solution to reconstitute,alcalase to enzymolyze and acid to precipitate,filbert protein was purified.Based on the single factor experiment,the response surface methodology was used to optimize the enzymolysis process conditions in the extraction,and the orthogonal experiment was used to optimize the purification conditions of filbert protein.The results showed that the optimal enzymolysis conditions were obtained as follows:enzymolysis temperature 46℃,pH 8 and enzymolysis time 3.7 h,and the extraction rate of filbert protein reached 53.16%under these conditions.The optimal purification conditions were obtained as follows:reaction temperature 50℃,liquid to material ratio 5∶1,reconstitution pH 11,and the purity of filbert protein was 95.23%under the optimal conditions.

关 键 词：榛子蛋白 酶解 碱性蛋白酶 提取 纯化 

分 类 号：TQ936.2[化学工程] TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]