| 巴旦木蛋白提取工艺 |
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| 引用本文： | 孙月娥,明鸣,王卫东,高明侠.巴旦木蛋白提取工艺[J].食品科学,2011,32(18):19-23. |
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| 作者姓名： | 孙月娥 明鸣 王卫东 高明侠 |
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| 作者单位： | 1.徐州工程学院食品学院
2.江苏省食品生物加工工程技术研究中心 |
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| 基金项目： | 苏北科技发展计划项目(BN2010005); 徐州工程学院培育项目(XKY2009216) |
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| 摘 要： | 以巴旦木为原料，采用碱提酸沉法和超声波辅助碱液浸提法制备巴旦木蛋白，并对其理化性质进行研究。结果表明：碱提酸沉法提取巴旦木蛋白的最佳工艺条件是料液比1:25、pH10、60℃浸提40min；超声辅助碱液浸提法提取巴旦木蛋白的最佳工艺条件是pH9.0、料液比1:20、提取时间15min、超声功率125kW，在此条件下提取率为37.16%。与碱提酸沉法比较，超声波辅助碱液提取法时间短、得率高。
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| 关 键 词： | 巴旦木 蛋白 提取 性质 |
Optimization of Protein Extraction from Amygdalus communis L. Seed Kernel |
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| SUN Yue-e,MING Ming,WANG Wei-dong,GAO Ming-xia.Optimization of Protein Extraction from Amygdalus communis L. Seed Kernel[J].Food Science,2011,32(18):19-23. |
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| Authors: | SUN Yue-e MING Ming WANG Wei-dong GAO Ming-xia |
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| Affiliation: | (1. College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221111, China ；
2. Jiangsu Engineering Research Center for Food Biology Processing, Xuzhou 221111, China) |
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| Abstract: | Orthogonal array design was used to optimize the extraction of protein from almond (Amygdalus communis L.) seed kernel by alkaline extraction and acid precipitation method or ultrasonic-assisted alkaline extraction method. The optimal conditions for protein extraction by alkaline extraction and acid precipitation were obtained as follows: material/liquid ratio 1:25, pH 10.0, extraction time 40 min, and extraction temperature 60 ℃. The optimal ultrasonic-assisted alkaline extraction conditions were material/liquid ratio 1:20, pH 9.0, extraction time 15 min, and ultrasonic power 125 kW, resulting in an extraction efficiency of 37.16%. Therefore, the ultrasonic-assisted alkaline extraction method revealed the advantages of shorter extraction time and higher extraction efficiency over the alkaline extraction and acid precipitation method. |
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| Keywords: | Amygdalus communis L protein extraction properties |
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