超声波辅助碱溶酸沉法提取葵花籽饼粕蛋白质工艺

Study on technology of extracting protein from sunflower seed meal by ultrasonic assisted alkali solution and acid precipitation

摘要

旨在以葵花籽饼粕为原料,通过单因素试验和正交试验,探究pH值、提取时间、料液比、提取温度对超声波辅助提取蛋白质的影响,以优化提取工艺,提高蛋白质提取率.结果表明:各单因素对超声波辅助提取蛋白质的影响程度从大到小依次为料液比、pH值、提取温度和提取时间;最佳工艺条件为pH值8.5、提取时间85 min、料液比1∶25(g/mL),提取温度50 ℃,此时蛋白质提取率为72.58%.该研究为葵花籽饼粕中蛋白质的高效提取提供了技术参考.

Abstract

Using sunflower seed meal as raw material, the effects of pH value, extraction time, solid-liquid ratio and extraction temperature on ultrasonic assisted protein extraction were investigated by single factor test and orthogonal test, so as to optimize the extraction process and improve the extraction rate of protein. The results showed that the influence of each single factor on ultrasonic assisted protein extraction was the ratio of solid to liquid, pH value, extraction temperature and extraction time in descending order. The optimal process conditions were pH value of 8.5, extraction time of 85 min, solid-liquid ratio of 1∶25 (g/mL), extraction temperature of 50 ℃, and the extraction rate of protein was 72.58%. This study provided technical reference for the efficient extraction of protein from sunflower seed meal.

关键词

超声波 / 碱溶酸沉法 / 葵花籽饼粕 / 蛋白质

Key words

ultrasonic / alkali solution and acid precipitation / sunflower seed meal / protein

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