摘要
本文以紫苏籽为原料,利用石油醚对其进行脱脂。采用微波辅助提取紫苏籽蛋白。在单因素试验的基础上,采用L9(34)正交试验设计,研究pH、微波功率、微波时间和固液比对紫苏籽蛋白提取率的影响。结果表明,在各影响因素中,影响程度依次为:pH>微波功率>微波时间>固液比,微波辅助提取紫苏籽蛋白的最佳工艺条件为:pH10.0、固液比为1∶10、微波时间8min、微波功率200W,在此条件下测得脱脂紫苏粉粗蛋白提取率为25.85%,其蛋白含量为43.01%。经超滤法处理后得到的蛋白提取率为46.90%,其蛋白含量为91.74%。
The pefilla seed is used as a raw material in this study,and use the petroleum ether to remove the oil in pefilla seeds.The protein was extracted from pefilla seeds by microwave-assisted.Based on single factor test,the effect of pH,microwave power,microwave time,solid / liquid ratio（w / v） on the extraction rate of protein was studied according to L9（34） orthogonal test.The results showed that factors influenced the extraction of protein from pefilla seeds by microwave-assisted.The methods were in the order as follows： pH ＆gt; microwave power ＆gt; microwave time ＆gt; solid / liquid ratio（w / v）,the optimum extracting conditions of protein from pefilla seeds by microwave-assisted were adding ten times amount water solutions of pH 10.0 and extracting for 8min at 200W power by microwave.The extraction rate of pefilla seed protein was 25.85% under the above optimal extracting conditions and the protein purity is 43.01%.The extraction rate of the basil seed isolated protein purified by ultrafiltration is 46.90% and the purity is 91.74% 。
出处
《中国食品添加剂》
CAS
北大核心
2013年第4期68-74,共7页
China Food Additives
基金
天津市自然科学基金重点项目(120029)
天津市高校科技发展基金计划项目(20110608)资助
关键词
紫苏籽
微波
蛋白
提取
超滤
pefilla seed
microwave
protein
extraction
ultrafiltration
