超声波辅助热碱法提取藜麦蛋白的工艺优化

以藜麦为原料，NaOH溶液为溶剂，通过超声波辅助热碱法提取藜麦可溶性蛋白，利用单因素实验和响应面试验对影响藜麦蛋白提取率的温度、超声时间、料液比和超声功率进行优化，并测定提取物的溶解度、乳化性和起泡性。结果表明藜麦蛋白的最佳提取条件为温度40 ℃，超声时间2 h，料液比为1∶35 g/mL，超声功率400 W，在该工艺条件下，藜麦蛋白的提取率可达78.20%，与响应面优化试验回归模型的值基本一致。藜麦蛋白的乳化性和起泡性研究表明，3.5%的藜麦蛋白溶液具有较好的溶解性、乳化性和乳化稳定性，溶解度为61.18%，乳化性为5.39 m2/g，乳化稳定性为255.59 min；3%的藜麦蛋白溶液具有较好的起泡性和泡沫稳定性，起泡性为101.0%，泡沫稳定性为66.0%。

Optimization of Ultrasonic-assisted Thermo-alkaline Extraction for Quinoa Protein

Taking quinoa as the raw material, NaOH solution was used as solvent, ultrasonic-assisted thermo-alkaline technology was used to extract soluble protein from quinoa. The extraction temperature, extracting time, extraction solid-liquid ratio and ultrasonic power that affected the extraction rate of quinoa protein were optimized by single factor experiment and response surface experiment, and the solubility, emulsification and foaming activity of the extracted products were determined. The results showed that the optimal extraction conditions of quinoa protein were: Temperature 40 ℃, ultrasonic time 2 h, solid-liquid ratio 1:35 (g/mL) and ultrasonic power 400 W. The extraction yield ratio of quinoa protein reached 78.20%, which was basically consistent with the predicted value of regression model of response surface optimization test. The emulsifying and foaming properties of quinoa protein showed that 3.5% of quinoa protein had preferable emulsifying properties and emulsifying stability, solubility of 61.18%, emulsifying properties of 5.39 m2/g and emulsifying stability of 255.59 min; 3% of quinoa protein solution had superior foaming property and foam stability, foaming ability 101.0%, and foam stability 66.0%.