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1.
《粮食与油脂》2017,(12):73-77
以薏米为原料,研究了料液比、浸提温度、浸提时间、超声时间、pH对薏米蛋白提取率的影响。在单因素试验的基础上采用响应面法对提取工艺进行优化。结果表明:在浸提温度45℃、料液比1∶10(g/mL)的条件下,影响蛋白质提取率的3个关键因素为pH、超声时间和浸提时间,最佳超声波提取条件为pH11、超声时间26 min、浸提时间4 h,得出薏米蛋白质提取率为48.71%。  相似文献   

2.
以梧桐子为原料,以蛋白质提取率为指标,通过单因素和正交试验,确定碱溶酸沉法提取梧桐子蛋白质的最佳工艺参数。结果表明,影响梧桐子蛋白质提取率的因素大小依次为:浸提时间、浸提温度、料液比和碱提液p H。碱溶酸沉法提取梧桐子蛋白质的最佳工艺参数为:碱提液pH 9、料液比1︰15 (g/mL)、浸提时间120 min、浸提温度40℃。此条件下,梧桐子蛋白质的提取率为31.36%;梧桐子中蛋白质提取液的最佳酸沉pH为3.8。  相似文献   

3.
蜂幼虫分离蛋白提取研究   总被引:5,自引:0,他引:5  
研究采用"碱溶酸沉"原理,对蜂幼虫蛋白质进行提取。主要讨论料液比、浸提碱液pH值、浸提时间等条件对提取率及纯度的影响,确定最佳提取条件。结果表明:料液比1∶2,pH值10.5,温度20℃,浸提2.5h。各因素对提取率的影响强弱关系:提取时间>提取温度>浸提pH>料液比。所得产品蜂蛋白质粉液提取率42.03%,纯度为61.22%。  相似文献   

4.
本文采用碱溶后酸沉的方法对米酒糟蛋白质进行提取.研究了料液比、pH值,浸提时间、浸提温度等条件对蛋白提取率的影响,确定了最佳提取条件为:料液比1:2,pH 10.0,温度40℃,浸提时间1.5h.上述各因素对提取率的影响强弱关系顺序:料液比>浸提温度>浸提时间>pH值.  相似文献   

5.
用碱提酸沉法研究提取狗舌草蛋白的最佳工艺条件。结果表明影响狗舌草蛋白质提取率的主次因素依次为浸提温度>浸提时间>料液比>水提液pH,最佳工艺条件是料液比1∶35,pH8.5,温度45℃,时间20min;此时提取液在pH6时蛋白沉淀率为67.5%。  相似文献   

6.
以桑椹籽为原料,对盐溶法提取桑椹籽蛋白质的参数进行了优化.通过单因素试验和正交试验,探讨了不同因素对盐溶法提取桑椹籽蛋白质提取率的影响,确定了盐溶法提取桑椹籽蛋白质的最佳提取参数.结果表明,桑椹籽蛋白质的等电点(PI)为4.3;各因素对蛋白质提取率的影响程度由大到小依次是料液比、氯化钠浓度、提取温度、提取时间.盐溶法提取桑椹籽蛋白质的最佳参数为:浸提液氯化钠溶液浓度0.3 mol/L,料液比1 40,浸提温度50℃,浸提时间40 min.在此条件下,蛋白质的提取率为28.80%.  相似文献   

7.
莲子蛋白质提取工艺研究   总被引:3,自引:0,他引:3  
张羽  郑铁松  陈静 《食品科学》2007,28(9):144-147
以莲子为原料,研究了料液比、pH值、提取温度、提取时间对莲子蛋白提取率的影响。在单因素试验分析基础上,进行了正交试验,同时考虑到实际操作可行性,最终确定莲子蛋白质最佳提取工艺条件为:料液比1:25,pH11.0,40℃条件下浸提3h,蛋白质提取率为86.45%。  相似文献   

8.
以黑胡萝卜干粉为原料,纤维素酶溶液为提取剂,色素提取率为考察指标,通过单因素及正交试验,研究了浸提温度、浸提液pH、料液比、纤维素酶浓度和提取次数等因素对黑胡萝卜色素提取效率的影响。结果表明:浸提温度、酶浓度对色素的提取率影响较小,而浸提液pH、料液比、浸提次数对提取率的影响显著,其影响程度依次为:浸提液pH料液比浸提次数。同时,经过正交试验,确定了提取黑胡萝卜色素的最佳工艺条件为:浸提液pH为3.9、料液比为1:30、浸提2次、浸提温度为60℃、纤维素酶浓度为0.5%。  相似文献   

9.
水剂法提取双低菜籽脱皮冷榨饼中油脂和蛋白质的研究   总被引:1,自引:0,他引:1  
利用水剂法对双低菜籽脱皮冷榨饼中的油脂和蛋白质进行同步提取。在单因素实验基础上,固定浸提时间120 min,选取浸提温度、浸提pH、料液比、物料粒径为考察因素,以油脂提取率和蛋白质提取率为评价指标,采用正交实验优化得到最佳水剂法提取工艺参数为:浸提温度60℃,浸提pH 9,料液比1∶7,物料粒径100~120目。在最佳提取条件下,油脂提取率为64.59%,蛋白质提取率为59.63%。  相似文献   

10.
本实验以栀子渣为原料,采用"碱溶酸沉"原理,通过对料液比、浸提温度、浸提时间及浸提液pH值进行单因素试验,采用L9(34)正交试验对栀子渣中植物蛋白提取工艺条件进行优选。结果表明:浸提液的pH值对植物蛋白提取率的影响程度达到极显著水平,料液比、浸提温度及浸提时间对植物蛋白提取率没有显著影响。栀子渣中植物蛋白提取的最佳工艺条件为:浸提液pH值为9.0、料液比1:20、浸提时间1.5h、浸提温度40℃。  相似文献   

11.
Response surface methodology was used to determine optimum conditions for extraction of protein from red pepper seed meal. A central composite design including independent variables such as temperature (30, 35, 40, 45 and 50 °C), pH (7.0, 7.5, 8.0, 8.5 and 9.0), extraction time (20, 30, 40, 50 and 60 min) and solvent/meal ratio (10:1, 15:1, 20:1, 25:1 and 30:1 v/w) was used. Selected response (dependent variable) which evaluates the extraction process was protein yield and the second-order model obtained for protein yield revealed coefficient of determination of 96.7%. Protein yield was primarily affected by pH and solvent/meal ratio. Maximum yield was obtained when temperature, pH, mixing time and solvent/meal ratio were 31 °C, 8.8, 20 min, 21:1 (v/w), respectively. These conditions resulted in protein yield of 12.24 g of soluble protein from extract/100 g defatted red pepper seed flour. The adequacy of the model was confirmed by extracting the protein under optimum values given by the model. These results help in designing the process of optimal protein extraction from red pepper seeds.  相似文献   

12.
张镜  何洪洛 《食品科学》2015,36(2):41-45
经过溶剂种类及体积分数、提取时间、料液比、p H值、提取温度等与大叶榕果实原花青素提取效果相关的单因素试验,再经正交试验优化得大叶榕果实原花青素的最佳提取条件。提取液以正丁醇-盐酸法显色,检测546 nm波长处吸光度。研究表明大叶榕原花青素提取的优化条件是80%乙醇溶液为提取溶剂、溶液p H 3、料液比1∶15、提取时间1 h、提取温度40℃,各因素对原花青素提取效果的影响大小依次为:料液比提取温度乙醇体积分数提取时间。以正交优化参数经5次重复提取得到大叶榕果实原花青素含量为13.05%,提取2次原花青素提取率为91.46%。  相似文献   

13.
响应面法优化燕麦全粉中蛋白质提取工艺   总被引:2,自引:0,他引:2  
采用传统碱溶酸沉法对燕麦全粉中的蛋白质进行提取,考察pH、温度、料液比、时间等因素对燕麦蛋白提取率的影响。在单因素试验基础上,利用二次正交旋转组合试验进行因素水平优化,由方差分析和响应面分析选出最佳因素水平为pH 11、温度35℃、料液比1∶20(m∶V)、提取时间1.2h,该条件下燕麦蛋白质提取率达到64.47%,纯度为80.21%(干基)。  相似文献   

14.
以山西高寒地区裸燕麦为原料,采用碱法提取β-葡聚糖。在单因素试验基础上,采用响应面法优化燕麦全粉β-葡聚糖的提取工艺。结果表明:各因素对β-葡聚糖得率的影响顺序为pH值>提取时间>提取温度>液料比。最优工艺条件为提取液p H10.9,提取时间1.9 h,液料比21∶1(mL/g),提取温度85℃,在此工艺条件下,β-葡聚糖的得率为4.36%,接近响应面预测值。在最优条件下,测得β-葡聚糖的持水力为(2.30±0.04)g/g,乳化性为(87.47±2.10)%,乳化稳定性为(91.24±0.05)%。  相似文献   

15.
Quinoa is a highly appreciated Andean pseudo‐cereal and has sparked attention worldwide due to its excellent nutritional value. The protein extraction parameters for defatted quinoa seed meal (DQSM) were optimised in this study. Initially, a Plackett–Burman design was applied to screen the factors displaying a potential effect on the quinoa protein extraction yield (Y %, g soluble protein/100 g total protein) being the main evaluated factors: pH, NaCl concentration, time, temperature, solvent type, particle size and solvent/meal ratio. Four main factors: temperature, solvent/meal ratio, pH and time selected from the screening step were optimised with a central composed design (CCD). The obtained response surface model (RSM) produced a satisfactory fitting of the results (R2 = 0.9308). Optimal quinoa protein extraction conditions of 36.2 °C, solvent/meal ratio of 19.6/1 (v/w) and 90 min resulted in a protein yield of 62.1% (9.06 g of protein/100 g DQSM) which closely agree with the predicted value of 62.5%.The model was experimentally validated by extracting the quinoa protein using the optimal conditions revealed by RSM. The optimised conditions could be successfully employed in the design process of protein extraction from quinoa seed meal to obtain optimal yields.  相似文献   

16.
Extraction and precipitation conditions were investigated to determine the optimum conditions for preparation of a near-white protein isolate from grapeseed flour, treated with ammonium hydroxide and defatted. Extraction and precipitation of protein was studied under the following conditions: Particle size (<20 to >80 mesh). flour to solvent ratio (1:5–1:40), pH (1–12), NaCl medium (1–10%), extraction time (15–60 min) and precipitation pH (3–5). Protein solubility was less than 65% above pH 10. Using 60–80 mesh flour and extracting at pH 11 for 30 min with a flour to solvent ratio of 1:15, a protein isolate was obtained by acidification to pH 4.5 containing 84.7% protein and representing 48.2% of the crude protein in the grapeseed. The isolate was relatively low in sulphur-containing amino acids and lysine but rich in other essential and non-essential amino acids and had a digestibility of 91.3%. The isolate showed reasonably good whipping and emulsifying characteristics as well as water and oil absorptions.  相似文献   

17.
以豇豆籽为原料,以氢氧化钠为浸提溶剂,探讨料液比、pH、温度和提取时间等因素对豇豆籽蛋白提取的影响,确定豇豆籽蛋白提取的最佳工艺条件:pH 8.5,料液比(m/V)1∶20,温度40℃,提取时间75 min。在最佳条件下碱提提取率达到89.25%,氮溶指数(NSI)为29.76%,制备得到的豇豆籽蛋白其变性温度为90.5℃,变性热为1.646 J/g。  相似文献   

18.
目的:优化辣椒叶总多酚超声波辅助提取工艺。方法:乙醇溶液为提取溶剂,多酚得率为考察指标。在单因素实验考察6项影响因素的基础上,运用正交实验法对辣椒叶总多酚的提取工艺进行优化。结果:影响多酚得率的主要因素是乙醇体积分数、pH、料液比和提取温度;最优提取工艺为溶剂乙醇体积分数60%,pH1,料液比1:30g/mL,提取温度45℃,超声功率200W,提取时间40min;此条件下多酚得率为22.72mg/g。结论:采用正交实验法优化辣椒叶总多酚超声波辅助的提取工艺,具有可行性,且此工艺提取的辣椒叶多酚得率较高。  相似文献   

19.
臧晋  赵蓉  李杰  孟大印 《食品工业科技》2012,33(10):284-286
以红曲米为原料采用两步提取法提取红曲色素,第一步提取去除桔霉素,第二步提取红曲色素。实验结果表明,第一步提取的最佳条件为提取溶剂乙酸乙酯、提取溶剂pH2.5、提取温度50℃、提取时间60min、料液比1:15(g:mL)、提取次数3次。第二步提取的最佳条件为乙醇浓度85%、提取温度60℃、提取时间50min、料液比1:20(g:mL)、提取次数2次。采用上述最佳条件两步提取可得到低桔霉素高色价的红曲色素产品,红曲色素得率8.31%、色价18625U/kg、桔霉素含量1.37mg/kg,桔霉素含量低于红曲色素中桔霉素最低限量指标。  相似文献   

20.
This study investigated the simultaneous recovery of oil and protein from sesame seeds using aqueous extraction technique by the application of factorial design and central composite design. Solid‐to‐solvent ratio and pH were identified to have the highest significant (p < .05) effects on both oil and protein recovery. High solvent volume and extration temperature favored protein yield. Solvent volume had more influence on the protein yield than the extraction temperature. The significant effect of the extraction temperature was quadratic in nature while solid‐to‐solvent ratio was both linear and quadratic. Optimization of the extraction process showed that the optimal conditions for the process were found to be solid‐to‐solvent ratio, 1:3 (w/v); pH, 11; extraction temperature, 47 °C and surfactant concentration, 0.1 M NaCl with predicted oil and protein recovery of 73.60% and 75.12%, respectively. The validated values for oil and protein recoveries were 75.02% and 73.10%, respectively. The processing steps are readily scalable.

Practical applications

Sesame is an oilseed that contains edible and odorless oil, and with good source of protein for man. The mechanical method of extracting edible oil from oilseeds gives low yield while n‐hexane is flammability, explosiveness, and mild toxicity. Simultaneous recovery of oil and protein from sesame seeds using aqueous extraction technique will reduce production cost and time while maintaining high oil and protein yields. The oil can be used for both domestic and industrial purposes, and the protein in food formulation to combat malnutrition.  相似文献   

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