超声波/微波协同提取豆渣蛋白质的研究

为了提高豆渣蛋白质的提取率,对豆渣进行了超声波/微波协同提取实验。考察了超声波功率、超声波时间、微波功率、微波时间、液固比及p H对蛋白质提取率的影响。在单因素实验的基础上,对工艺条件进行了响应曲面实验优化。结果表明,超声波/微波协同提取豆渣蛋白质是一种切实可行的办法,最佳工艺条件是:超声时间30min、微波时间5min、液固比10.30∶1、p H9.5,微波功率440W,超声功率400W,在该条件下豆渣蛋白质的提取率可达94.14%,此时实测提取率为93.43%,与预测值高度拟合,所得的蛋白质分子量介于13.427×103~338.96×103u,质地均匀,感官品质好。 

Study on ultrasonic/microwave synergistic extraction of protein from soybean dreg

In order to increase extraction yield of soybean dreg protein,the synergistic extraction experiment of soybean dreg by ultrasonic/microwave was executed. The effects of ultrasonic power,ultrasonic time,microwave power,microwave time,solvent-to-material ratio and p H on protein extraction yield were discussed. On the basis of single-factor experiments,the process conditions were optimized using orthogonal test. The results showed that the synergistic extraction by ultrasonic/microwave was a feasible method for the extraction of soybean dreg protein. The best process conditions were as follows :ultrasonic time 30 min,microwave time5 min,solvent-to-material ratio 10.30∶1,p H9.5,microwave 440 W and ultrasonic 400 W. In this process conditions,the extraction yield of dreg protein could reach about 94.14%. And the actual value of the extraction yield was93.43% and was in good agreement with the predicted value. The obtained protein molecular weight was between 13.427×103~338.96×103u. The protein exhibited homogeneous texture,good sensory quality.