| 超声波提取灰树花菌丝体蛋白工艺优化 |
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| 引用本文： | 黄 忠,汤庆莉,吴天祥,朱思洁,杨祖滔. 超声波提取灰树花菌丝体蛋白工艺优化[J]. 中国酿造, 2016, 35(7): 151. DOI: 10.11882/j.issn.0254-5071.2016.07.033 |
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| 作者姓名： | 黄 忠 汤庆莉 吴天祥 朱思洁 杨祖滔 |
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| 作者单位： | 贵州大学酿酒与食品工程学院，贵州贵阳550025 |
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| 基金项目： | 国家自然科学基金资助项目（31460537） |
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| 摘 要： | 为了获得提取率高的灰树花菌丝体蛋白，以灰树花菌丝体为原料，采用超声波提取灰树花菌丝体蛋白。在单因素试验基础上，采用正交试验设计，以蛋白提取率为评价指标，对提取工艺条件进行优化。结果表明，最佳提取条件为液料比95∶1(mL∶g)，超声功率600 W，超声温度35 ℃，超声时间3 min，pH 10.5，在该条件下，灰树花菌丝体蛋白提取率为（5.10±0.04）%。
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| 关 键 词： | 灰树花 菌丝体蛋白 超声波 提取 优化 |
Optimization of extraction technology of protein from Grifola frondosa mycelium by ultrasonic wave |
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| HUANG Zhong,TANG Qingli,WU Tiangxiang,ZHU Sijie,YANG Zutao. Optimization of extraction technology of protein from Grifola frondosa mycelium by ultrasonic wave[J]. China Brewing, 2016, 35(7): 151. DOI: 10.11882/j.issn.0254-5071.2016.07.033 |
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| Authors: | HUANG Zhong TANG Qingli WU Tiangxiang ZHU Sijie YANG Zutao |
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| Affiliation: | College of of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China |
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| Abstract: | In order to obtain high extraction rate of protein from Grifola frondosa mycelium, the G. frondosa mycelium protein was extracted by ultrasonic wave with the G. frondosa mycelium as raw material. On the basis of single factor experiments, with the extraction rate of protein as the evaluation index, the extraction processing was optimized by orthogonal experiments. The results showed that the optimum extraction conditions were liquid-material ratio 95∶1 (ml∶g), ultrasonic power 600 W, ultrasonic temperature 35 ℃, ultrasonic time 3 min and pH 10.5. Under the conditions, the protein extraction rate was (5.10±0.04)%. |
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| Keywords: | Grifola frondosa mycelium protein ultrasonic wave extraction optimization |
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