超声波辅助碱法提取藜麦蛋白的工艺研究  

Study on Ultrasonic-Assisted Alkaline Extraction of Quinoa Protein

作　　者：吴月红 WU Yuehong(Jilin Engineering Vocational College,Siping 136000,China)

机构地区：[1]吉林工程职业学院,吉林四平136000

出　　处：《食品安全导刊》2023年第24期143-147,共5页China Food Safety Magazine

基　　金：吉林省教育厅科研项目“藜麦蛋白质双酶复合法改性技术的研究”(JJKH20200230KJ)。

摘　　要：以藜麦为原料,采用碱法结合超声波提取藜麦蛋白,利用单因素试验和响应面试验优化藜麦蛋白提取工艺。试验结果表明,在超声波功率为200W、超声时间为30min、料液比为1∶25、浸提温度为45℃、浸提时间为2.5h、pH值为9.0的条件下,蛋白提取率为80.64%,蛋白含量为89.65%。Using quinoa as raw material,the protein of quinoa was extracted by the ultrasonic-assisted alkaline.Single factor experiment and response surface experiments were used to optimize the extraction process of protein from quinoa.The test results showed that under the conditions of ultrasonic power of 200 W,ultrasonic time of 30 min,solid-liquid ratio of 1∶25,extraction temperature of 45℃,extraction time of 2.5 h,and pH value of 9.0,the protein extraction rate was 80.64%,and the protein content was 89.65%.

关 键 词：藜麦蛋白 超声波 碱提取法 蛋白提取率 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]