酶法提取餐厨垃圾蛋白质工艺研究  

Study on the Technology of Enzymatic Hydrolysis of Food Waste Protein

作　　者：吴伟 杨军[1,2] 毛燕宁 Wu Wei;Yang Jun;Mao Yanning(School of Environment and Municipal Engineering,Lanzhou Jiaotong University,Lanzhou,Gansu 730070,China;Key Laboratory of Yellow River Water Environmentin Gansu Province,Lanzhou,Gansu 730070,China)

机构地区：[1]兰州交通大学环境与市政工程学院,甘肃兰州733000 [2]甘肃省黄河水环境重点实验室,甘肃兰州733000

出　　处：《绿色科技》2022年第4期37-40,共4页Journal of Green Science and Technology

基　　金：甘肃省高校产业支持计划项目资金(编号:2020C-38)。

摘　　要：为运用酶法提取餐厨垃圾中的蛋白质,采用单因素试验研究了温度、pH值、酶加量和酶解时间对蛋白质提取的影响。结果表明:酶法提取餐厨垃圾蛋白质的工艺条件为:温度40℃,pH值为4,酶加量30 mg,酶解时间1.0 h,在此条件下进行3次重复实验,粗蛋白提取率为43.18%。研究结果为酶法提取餐厨垃圾蛋白质生产应用提供了理论依据。Protein from food waste was extracted by enzyme hydrolysis.The effects of temperature,pH,enzyme dosage and enzymatic hydrolysis time on protein extraction were studied by single factor experiment.The results showed that the technological conditions of enzymatic hydrolysis of protein from food waste were as follows:temperature 40℃,pH 4,enzyme dosage 30 mg and enzymatic hydrolysis time 1.0 h.Under these conditions,the extraction rate of crude protein was 43.18%.The results of this study provided theoretical basis for the production and application of enzymatic hydrolysis of protein from food waste.

关 键 词：餐厨垃圾 酶法 木瓜蛋白酶 等电点法 蛋白质提取率 

分 类 号：X799.3[环境科学与工程—环境工程]