黑木耳蛋白质提取工艺优化及表征研究  

Optimization and characterization of protein extraction process of black fungus*

作　　者：程珍英 魏崇碧 高滔 吕邵娃[1] 郭玉岩[1] CHENG Zhen-ying;WEI Chong-bi;GAO Tao;LV Shao-wa;GUO Yu-yan(Key Laboratory of Basic and Applied Research of Northern Medicine,Heilongjiang University of Chinese Medicine,Harbin 150040,China)

机构地区：[1]黑龙江中医药大学,北药基础与应用研究省部共建重点实验室,黑龙江哈尔滨150040

出　　处：《化学工程师》2025年第4期8-13,共6页Chemical Engineer

基　　金：国家自然科学基金(82173997);黑龙江中医药大学健康产业专项课题(JX201704)。

摘　　要：研究以黑木耳为原料,采用酶解处理法结合超声辅助碱法对黑木耳蛋白质进行提取工艺优化及表征研究。结果表明,最佳酶解温度为50℃、酶解时间为2.5h、酶添加量为0.7%、pH值为4.0;经响应面优化,确定料液比为1∶93(g∶m L)、超声处理时长47min、超声功率310W及pH值9.0的条件为最优提取工艺。SEM表征可见,黑木耳蛋白质表面有不规则孔洞、结构疏松;DSC测试表明,其在117.6℃出现热吸收峰、空间结构较稳定;FTIR图谱显示其含有特定官能团。该研究可为其科学利用与综合开发提供科学依据。In this study,black fungus was used as raw material,enzymatic hydrolysis combined with ultrasound-assisted alkali method to optimize the extraction process and characterization of black fungus protein.The results showed that the optimum enzymolysis temperature was 50℃,enzymolysis time was 2.5h,enzyme dosage was 0.7%and pH value was 4.0.After response surface optimization,the optimal extraction conditions of solid-liquid ratio of 1∶93(g∶mL),ultrasonic treatment time of 47 min,ultrasonic power of 310W and pH value of 9.0 were determined.SEM analysis showed that there were irregular holes and loose structure on the surface of black fungus protein.DSC test showed that the thermal absorption peak appeared at 117.6℃and the spatial structure was stable.FTIR spectra show that it contains specific functional groups.The study on extraction,purification and characterization of black fungus protein can provide scientific basis for its scientific utilization and comprehensive development.

关 键 词：黑木耳 蛋白质 提取 纯化 表征 

分 类 号：R284.1[医药卫生—中药学]