核桃粕中蛋白提取工艺的优化  

Optimization of Protein Extraction from Walnut Dregs

作　　者：赵见军[1] 张润光[1] 马玉娟[1] 王小纪 封斌奎 张有林[1] 李龙柱[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]西安市林业技术推广中心,陕西西安710003 [3]陕西大统生态产业开发公司,陕西西安710065

出　　处：《食品科学》2014年第18期40-46,共7页Food Science

基　　金：中央财政林业科技推广示范跨区域重点推广示范项目(2011TK109)

摘　　要：以冷榨核桃粕为原料,研究核桃粕中蛋白提取工艺及优化。采用超声波辅助提取核桃粕中蛋白,在单因素试验的基础上,进行正交试验及Box-Behnken试验设计,通过比较、分析确定核桃粕蛋白最佳提取工艺及其优化方法。结果表明,响应面法较正交试验更好的对核桃粕中蛋白提取工艺进行了优化,各因素对蛋白提取率的影响次序为碱溶pH值>液料比>超声温度>超声时间,超声功率150 W时,核桃粕蛋白最佳提取工艺为超声时间60 min、超声温度48℃、液料比25:1(mL/g)、碱溶pH 8.7,pH 5.0时进行沉淀,此条件下核桃粕蛋白质的提取率达69.62%。The objective of this study was to optimize the ultrasonic-assisted extraction of protein from walnut dregs as a byproduct from the production of cold-pressed walnut kernel oil. A comparative study was carried out to optimize the extraction process using orthogonal array design and Box-Behnken design. The results showed that response surface methodology was more suitable to optimize protein extraction from walnut dregs than orthogonal array design. The extraction yield of protein was influenced in decreasing order by pH, liquid-to-solid ratio, extraction temperature, and ultrasonication time. The optimized extraction process was determined as extraction using an alkali solvent(pH 8.7) at 48 ℃ with a liquid to solid ratio of 25:1(mL/g) by ultrasonication for 60 min at a power of 150 W followed by protein precipitation by acidifi cation to pH 5.0, resulting in an extraction yield of 69.62%.

关 键 词：核桃粕 正交试验 响应面法 核桃粕蛋白 优化 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ914.1[轻工技术与工程—食品科学与工程]