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中国精品科技期刊2020
张越, 付莉. 水提酸沉法提取蜂王浆水溶性蛋白的工艺优化[J]. 食品工业科技, 2017, (22): 184-188. DOI: 10.13386/j.issn1002-0306.2017.22.036
引用本文: 张越, 付莉. 水提酸沉法提取蜂王浆水溶性蛋白的工艺优化[J]. 食品工业科技, 2017, (22): 184-188. DOI: 10.13386/j.issn1002-0306.2017.22.036
ZHANG Yue, FU Li. Optimization of water-soluble protein extraction process of royal jelly by water extraction and acid precipitation[J]. Science and Technology of Food Industry, 2017, (22): 184-188. DOI: 10.13386/j.issn1002-0306.2017.22.036
Citation: ZHANG Yue, FU Li. Optimization of water-soluble protein extraction process of royal jelly by water extraction and acid precipitation[J]. Science and Technology of Food Industry, 2017, (22): 184-188. DOI: 10.13386/j.issn1002-0306.2017.22.036

水提酸沉法提取蜂王浆水溶性蛋白的工艺优化

Optimization of water-soluble protein extraction process of royal jelly by water extraction and acid precipitation

  • 摘要: 以黑龙江密山蜂王浆作为原料,水溶性蛋白提取率作为评价指标,在单因素实验和PB实验的基础上,利用响应面法对水提酸沉法提取蜂王浆水溶性蛋白的工艺进行优化。实验结果显示,最佳工艺参数为离心转速10000 r/min、离心时间25 min、料水质量比1∶20、超声波提取时间41 min、沉淀时间43 min,此条件下蜂王浆水溶性蛋白提取率达到69.97%,是蜂王浆水溶性蛋白提取的较好方法。 

     

    Abstract: This experiment chose the royal jelly from Heilongjiang Mishan as raw material and took water-soluble protein extraction rate as evaluation indicator.Based on single factor experiment and Plackett-Burman design, the response surface optimization method was used to optimize the extraction of water-soluble protein from royal jelly by water extraction acid precipitation.The experiment showed that the optimum technological parameters were centrifugal speed 10000 r/min, centrifugation time 25 minutes, material water mass ratio 1 ∶ 20, ultrasonic extraction time 41 minutes, precipitation time43 minutes. Under the condition, the water-soluble protein extraction rate of royal jelly was up to 69.97%, this method was the better way to extract royal jellywater-soluble protein.

     

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