微波辅助碱法提取花生粕蛋白质工艺条件的优化
详细信息Optimization of microwave-assisted alkaline extraction condition of protein from peanut meal
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摘要: 采用微波辅助碱提酸沉法从花生粕中提取花生分离蛋白。相比于碱提法,采用微波辅助法可以将花生粕蛋白质的提取率提高18.00%,效果显著。在单因素实验基础上,以料液比、碱提pH、微波提取功率、微波提取时间为考察因素,采用正交实验优化最佳提取工艺。四因素对花生粕蛋白质提取率影响顺序为:微波提取功率>碱提pH>微波提取时间>料液比,最佳工艺条件为:料液比为1∶10(g/mL),提取pH10,微波输出功率为480W,微波提取时间4min。在此条件下,花生粕蛋白质最高提取率可达85.43%。Abstract: Peanut protein was obtained through microwave -assisted alkaline extraction and acid precipitation from peanut meal. Compared with alkali extraction, peanut protein extraction yield could be enhanced by 18.00% through microwave assisted method, and the effect was remarkable. Four extraction parameters including ratio of material and liquid, pH, microwave extraction power and microwave extraction time were optimized by orthogonal experiment based on single factor investigation. The influences of these factors on different degree was an order of microwave extraction power>pH>microwave extraction time>ratio of material and liquid. The optimum conditions of microwave-assisted alkaline extraction were as follows:ratio of material and liquid 1∶10 (g/mL) , pH10.0, microwave extraction power 480W and microwave extraction time 4 minutes. Under these conditions, the maximum protein extraction rate of 85.43% was obtained.
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