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超声波辅助SDS反胶束前萃花生蛋白研究 总被引:3,自引:4,他引:3
采用SDS(十二烷基磺酸钠)/异辛烷―正辛醇反胶束体系萃取花生蛋白,并采用超声波辅助萃取,主要研究全脂花生粉加入量、缓冲溶液pH值、萃取时间、萃取温度、超声波功率、KCl浓度、SDS浓度、Wo对蛋白萃取率影响。设计正交实验优化萃取工艺,结果表明,最优前萃工艺条件为:花生粉加入量0.015 g/mL、缓冲溶液pH值9、萃取时间40 min、萃取温度35℃、超声波功率270 W、KCl浓度0.25 mol/L、SDS浓度0.07 g/mL、Wo为24;在此条件下,花生蛋白萃取率为89.62%±1.15%。 相似文献
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反胶束溶液萃取杏仁蛋白前萃工艺的研究 总被引:1,自引:1,他引:1
对AOT/异辛烷反胶束溶液萃取杏仁蛋白的前萃工艺进行了研究。试验以AOT/异辛烷为反胶束溶液体系,以蛋白质萃取率为指标,分别对溶液的pH值、W0值、萃取时间和萃取温度进行了单因素试验以及四因素三水平的正交试验,以确定杏仁蛋白前萃的最佳工艺。正交试验结果方差分析表明,在各因素中,W0值对蛋白质提取率影响达到显著水平,其他三因素未达到显著水平,确定的最佳工艺条件为:W0值为40,溶液pH值7.0,前萃温度25℃,前萃时间90 min。 相似文献
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采用JMP软件的定制设计,研究了含有碱性蛋白酶的AOT/异辛烷反胶束体系萃取全脂花生粉中蛋白质的过程,考察了酶与底物浓度比([E]/[S])、W0值、缓冲溶液pH、萃取温度、萃取时间等因素对蛋白萃取率的影响,建立了预测模型,优化萃取条件。试验结果表明:反胶束体系中加入碱性蛋白酶可显著提高萃取率,且[E]/[S]、萃取时间、缓冲溶液的pH和W0对萃取率的影响是极显著的(ρ<0.01)。此外,本文还分析了双因子的交互作用对萃取率的影响,根据回归方程和预测模型,获得最佳萃取条件:[E]/[S]为40 000 U/g,W0 12.8,缓冲溶液pH为7.3,萃取温度60℃,萃取时间为50 min,在此条件下反胶束萃取花生蛋白的萃取率达92.37%±0.58%。与不含酶的AOT反胶束体系相比,添加碱性蛋白酶的反胶束体系可以显著提高花生蛋白的萃取率。 相似文献
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研究了超声波对十二烷基磺酸钠(SDS)/异辛烷(正辛醇)反胶束体系对大豆蛋白萃取的强化作用.分析了各种因素对蛋白前萃率的影响,并与未使用超声波辅助反胶束萃取大豆蛋白进行了比较.结果表明采用超声辅助反胶束萃取大豆蛋白,蛋白质可提高23%,且萃取时间大为缩短.使用正交实验得到了超声辅助反胶束萃取大豆蛋白的最佳前萃工艺为:超声功率270W、W0=20、温度40℃、KC1浓度为0.05mol/L、萃取时间30min、豆粉加入量0.015g/mL、pH值8.0.在此条件下蛋白前萃率为82.08%. 相似文献
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利用SDS(十二烷基磺酸钠)/正辛醇/异辛烷反胶束体系对葵花籽粕蛋白进行萃取,探讨在超声辅助萃取下,W0、缓冲液p H、缓冲液浓度、料液比(g/m L)、温度、时间以及表面活性剂浓度等对蛋白质前萃取率以及后萃取率的影响。结果表明:前萃取工艺的最佳条件SDS浓度为0.07g/m L,料液比为1∶25,盐浓度为0.07mol/L,p H为6.5,W0=27,萃取时间为35min,温度为40℃;后萃取最佳工艺条件为:盐浓度为0.9mol/L、缓冲液p H为7.5、萃取时间为45min、萃取温度为35℃,在此条件下,蛋白质的前萃率为89.93%,后萃率为65.01%,蛋白质提取率为58.46%。 相似文献
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利用SDS(十二烷基磺酸钠)/正辛醇/异辛烷反胶束体系对葵花籽粕蛋白进行萃取,探讨在超声辅助萃取下,W0、缓冲液p H、缓冲液浓度、料液比(g/m L)、温度、时间以及表面活性剂浓度等对蛋白质前萃取率以及后萃取率的影响。结果表明:前萃取工艺的最佳条件SDS浓度为0.07g/m L,料液比为1∶25,盐浓度为0.07mol/L,p H为6.5,W0=27,萃取时间为35min,温度为40℃;后萃取最佳工艺条件为:盐浓度为0.9mol/L、缓冲液p H为7.5、萃取时间为45min、萃取温度为35℃,在此条件下,蛋白质的前萃率为89.93%,后萃率为65.01%,蛋白质提取率为58.46%。 相似文献
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旨在为米糠副产品的精深加工利用提供指导,利用碱性蛋白酶辅助碱溶酸沉法提取米糠蛋白,并进一步以纤维素酶纯化米糠蛋白,在单因素实验的基础上通过正交实验优化提取、纯化工艺条件。结果表明:米糠蛋白提取的最佳工艺条件为酶解pH 10.5、酶解温度50℃、料液比1∶10、酶解时间120 min、加酶量2.5%,在此条件下米糠蛋白提取率为75.2%;米糠蛋白纯化的最佳工艺条件为酶解温度50℃、酶解pH 5.0、酶解时间60 min、加酶量4%、料液比1∶10,在此条件下米糠蛋白纯度为81.6%,提取率为72.6%。采用此方法可以得到提取率和纯度均较高的米糠蛋白。 相似文献
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反胶束法提取核桃粕中蛋白的前萃工艺研究 总被引:1,自引:1,他引:0
研究了AOT/正己烷反胶束体系萃取脱脂核桃蛋白的前萃工艺,第1步正交试验,研究了含水量、KCl浓度和pH值对反胶束前萃取核桃蛋白的影响;第2步正交试验,研究了原料粒度、提取时间和料液比对核桃蛋白前萃率的影响。通过2步正交试验,对反胶束体系提取条件进行了优化,得出最优萃取条件为:含水量为20、KCl浓度0.1 mol/L、pH值8.0的反胶束体系,原料粒度80目、提取时间90 min和料液比1∶30,蛋白提取率68.7%,与传统提取方法即碱提酸沉法相比,提取率较高。 相似文献
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BACKGROUND: Rice bran, containing about 100–150 g kg?1 protein, is a by‐product of rice milling that has only become an available ingredient in recent years owing to the centralisation of rice milling. Rice bran, but not its protein fraction or hydrolysates, has been shown to have a hypocholesterolaemic effect. Peptides from soy, milk and other foods have been proposed to have hypocholesterolaemic effects based on their ability to lower cholesterol solubility in bile acid/phosphotidyl choline micelles. RESULTS: Rice bran protein hydrolysates (RBPHs) were prepared and investigated for their potential to lower cholesterol concentration in micelles. The RBPHs were produced by digestion using four different peptidases, alcalase 2.4L®, neutrase 0.8L®, papaya latex papain and porcine pancreas trypsin, and then fractionated by hydrophobicity using styrene/divinylbeneze resins. Alcalase 2.4L® produced the highest degree of hydrolysis, and the resulting hydrolysates had the highest micellar cholesterol inhibition ability in an in vitro hypocholesterolaemic test. The adsorption dynamics of four different macroporous resins, DA201‐C, Sepabeads SP207 and SP825 and Diaion HP20, were determined using the Langmuir isotherm model. DA201‐C had the highest adsorption capacity with an equilibrium concentration of 220 mg g?1. The hydrolysates eluted with 25, 50, 75 and 95% (v/v) ethanol lowered the micellar cholesterol concentration by 11.88, 14.76, 19.37 and 7.56% respectively. CONCLUSION: A hydrophobic fraction of RBPH had the highest inhibitory activity on micellar cholesterol, which suggests that it may have hypocholesterolaemic properties. Copyright © 2011 Society of Chemical Industry 相似文献
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Ultrasonic assisted alkali extraction of protein from defatted rice bran and properties of the protein concentrates 总被引:1,自引:0,他引:1
Thutiyaporn Chittapalo & Athapol Noomhorm 《International Journal of Food Science & Technology》2009,44(9):1843-1849
Alkaline extraction for the preparation of protein concentrate from rice bran was compared with a range of ultrasonic treatments. Results revealed that the extraction time decreased, and the reaction rate constant increased, with increasing ultrasonic power. The reaction rate constants were 0.0065, 0.0130, 0.0237 and 0.0924 at 40, 60, 80 and 100 W respectively. The defatted rice bran protein concentrate (DRBPC) using ultrasonication (100 W for 5 min) and conventional methods showed no significant difference in bulk densities ( P > 0.05) but it had higher yield (%) and was lighter brown using ultrasonication ( P ≤ 0.05). The SEM showed that the residual rice bran after extracting protein using ultrasonication exhibited more damage than the conventional method. The functional properties of both samples were not significantly different ( P > 0.05) in terms of foam and emulsifying stability. However, the water and oil absorption, foam capacity and emulsion activity were significantly different ( P ≤ 0.05). The nitrogen solubility index of both DRBPC samples gave similar profiles with the lowest solubility at pH 4–6. 相似文献