微波辅助提取红豆蛋白的工艺研究

采用微波辅助提取红豆中蛋白质。在单因素试验的基础上,采用L9(34)正交试验设计,研究pH、微波功率、微波时间和固液比对红豆蛋白提取率的影响。结果表明,在各影响因素中,影响程度依次为:pH>固液比>微波时间>微波功率,微波辅助提取红豆蛋白的最佳工艺条件为:pH 10.0、固液比为1:25、微波时间3 min、微波功率100 W,在此条件下测得红豆蛋白提取率为93.56%。

Study on Extraction Technology of Protein from Red Bean by Microwave-assisted

The protein was extracted from red bean by microwave-assisted.Based on single factor test,the effect of pH,microwave power,microwave time,solid/liquid ratio(W/V) on the extraction rate of protein was studied according to L9(34) orthogonal test.The results showed that factors influenced the extraction of protein from red bean by microwave-assisted.The methods were in the order as follows: pH>solid/liquid ratio(W/V)>microwave time>microwave power,the optimum extracting conditions of protein from red bean by microwave-assisted were adding twenty-five times amount water solutions of pH 10.0 and extracting for 3 min at 100 W power by microwave.The extraction rate of red bean protein was 93.56% under the above optimal extracting conditions.