| 碱溶酸沉法提取籽粒苋蛋白质的工艺优化 |
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| 引用本文： | 汪志强,上官新晨,蒋艳,吴少福.碱溶酸沉法提取籽粒苋蛋白质的工艺优化[J].食品工业,2012(4):23-26. |
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| 作者姓名： | 汪志强 上官新晨 蒋艳 吴少福 |
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| 作者单位： | 江西农业大学食品科学与工程学院江西省高等学校天然产物研究与开发重点实验室 |
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| 摘 要： | 采用单因素试验及响应曲面试验,研究了浸提液pH,温度,浸提时间,料液比对籽粒苋蛋白质提取率的影响,确定了碱溶酸沉法提取籽粒苋蛋白的最佳工艺参数。结果表明影响籽粒苋蛋白质提取率的主次因素依次为:pH>浸提时间>料液比>提取温度。当pH为10,温度为40℃,浸提时间为107 min,料液比为1∶19时,籽粒苋蛋白质的提取率最高,可达71.83%。
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| 关 键 词： | 籽粒苋 蛋白质 碱溶酸沉 响应曲面 优化 |
Optimization of the Alkali Solution and Acid Precipitation Method to Extract Protein from Amaranthus Seeds |
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| Wang Zhi-qiang,Shang guan Xin-chen,Jiang Yan,Wu Shao-fu.Optimization of the Alkali Solution and Acid Precipitation Method to Extract Protein from Amaranthus Seeds[J].The Food Industry,2012(4):23-26. |
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| Authors: | Wang Zhi-qiang Shang guan Xin-chen Jiang Yan Wu Shao-fu |
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| Affiliation: | College of Food Science and Engineering;Jiangxi Agricultural University;Key Laboratory of Jiangxi Provincial Department of Education in Natural Product Research and Development,(Nanchang 330045) |
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| Abstract: | The most favorable conditions of pH,temperature,extraction time,ratio for the yield of a protein concentrate of seed flour from Amaranthus with alkali-solution and acid-isolation was determined by a single factor test and response surface methodology.Results showed that the order of factors that influenced the protein extracting rate was pH >extraction time>flour/solvent ratio(g/mL)> extraction temperature.The optimal values were: extraction pH 10,temperature 40℃,stirring time 107 min,and a flour/solvent ratio of 1:19.The rate of protein extraction can reached 71.83% under the optimal conditions. |
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| Keywords: | amaranthus protein alkali-solution and acid-isolation response surface methodology optimization |
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