碱提酸沉法提取羊肚菌蛋白质工艺研究  

STUDY ON EXTRACTION TECHNOLOGY OF PROTEIN FROM MORCHELLA ESCULENTA BY ALKALI EXTRACTIONANDACID PRECIPITATION METHOD

作　　者：贾慧萍 胡樱 朋毛德吉 乔福鹏 王慧春[1,2] JIA Hui-ping(Academy of Life Science in Qinghai Normal University,Xining Qinghai 810008,China)

机构地区：[1]青海师范大学生命科学学院,青海西宁810008 [2]青海省青藏高原药用动植物资源重点实验室,青海西宁810008

出　　处：《青海草业》2023年第1期22-26,共5页Qinghai Prataculture

摘　　要：以云南省丽江市羊肚菌子实体为原料,采用碱提酸沉法提取羊肚菌蛋白质,探究料液比、水浴时间和NaOH溶液浓度对羊肚菌蛋白质得率的影响,优化羊肚菌蛋白质的提取工艺。结果表明,影响蛋白质提取率的主次因素为NaOH浓度>水浴时间>料液比;蛋白质提取的最佳工艺条件为水浴时间2.5 h,料液比1:50,氢氧化钠浓度0.06 mol/L,此条件下蛋白质提取率为63.51%。本研究为羊肚菌蛋白质的提取及开发利用提供参考依据。Used Morchella esculenta as fruiting bodies from Lijiang City,Yunnan Province,the effects of material liquid ratio,water bath time,and NaOH solution concentration on the yield of Morchella esculenta protein were investigated to optimize the extraction process for Morchella esculenta protein.Morchella protein was extracted by alkali extraction and acid precipitation.The results show that the main and secondary factors affecting the extraction rate of protein were sodium hydroxide concentration>water bath time>solidliquid ratio.The optimal extraction conditions were water bath time of 2.5 h,solid-liquid ratio of 1:50and sodium hydroxide concentration of 0.06 mol/L.Under these conditions,the protein extraction yield was 63.51%.This study provides reference for the extraction,development and utilization of morchella protein.

关 键 词：羊肚菌 蛋白质 碱提酸沉法 工艺研究 

分 类 号：S646.7[农业科学—蔬菜学] TS201.21[农业科学—园艺学]