摘要
以玉米浸泡水粗蛋白为原料,通过单因素实验初步确定碱溶酸沉法提纯玉米浸泡水粗蛋白的条件。在单因素基础上选取影响蛋白质提纯效果明显的三个因素:碱溶阶段pH、浸提时间、料液比,进行响应面设计。得到了优化的提纯条件:温度45℃,碱溶阶段pH12,浸提时间20min,料液比(W∶V)1∶35、酸沉阶段pH5.5。在此条件下,玉米浸泡水的蛋白质含量为91.84%,提取率为70.06%。
The corn steep water crude protein was purified by alkali-solution and acid-isolation. The preliminary conditions were determined through single factor test. By using of response surface analysis experiment,the effects of alkali soluble pH,extracting time,solid-liquid ratio on the protein purity were studied on the base of the single-factor test. The results showed that the optimum conditions were as following： temperature 25℃, alkali soluble pH 12,extraction time 20min,solid-liquid ratio （W：V） 1：35 and acid subside pH 5.5. Under the best conditions,the protein purity was 91.84% and the yield of protein was 70.06%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第10期321-324,327,共5页
Science and Technology of Food Industry
基金
黑龙江省海外学人资助项目(1153h24)
关键词
玉米浸泡水
蛋白
提纯
优化
corn steep water
protein
purification
optimization
