摘要
研究酶制剂的种类、用量、提取温度、pH、料液比等因素对椰子蛋白质提取率的影响,通过正交试验研究最佳的提取条件。得到的椰子蛋白质进行SDS-PAGE分析,研究酶法提取对椰子蛋白质亚基组成的影响。结果表明,添加质量分数0.3%的风味蛋白酶的提取效果最好,各因素对提取率影响的次序为:料液比>pH>温度>提取时间,其中,料液比和pH对提取率的影响达到了显著水平;最佳工艺参数为:酶质量分数0.3%、50℃、pH8.5、料液比1∶15和时间2h,在此条件下,椰子蛋白质的提取率为78.28%。SDS-PAGE分析表明,风味蛋白酶对椰子蛋白的酶解作用十分显著,与缓冲溶液提取的椰子蛋白质相比,酶法提取的椰子蛋白质中小分子质量亚基含量很高。
The enzymatic extraction technology of protein from coconut influenced by several factors including variety of enzymes, dosage of enzyme, temperature, pH, time and solid-liquid ratio （M/S） were investigated and optimized by means of orthogonal design. The effect of enzyme on the subunits extracted was analyzed by means of SDS-PAGE. The results showed that the effects of factors on extraction were in order of solid-liquid ratio 〉 pH 〉temperature 〉 extraction time, and solid-liquid ratio and pH were the significant factors for extraction rate. The optimal extraction conditions were dosage of enzyme 0.3× 10^4 U ·g^-1, temperature 50 ℃, pH 8.5, time 2 h, solid-liquid 1 to t5, under which the extraction rate was 78.28%. The degradation effect of enzyme on coconut protein was significant. The content of small subunits extracted by enzymatic method was higher than which extracted by buffer phosphate solution.
出处
《果树学报》
CAS
CSCD
北大核心
2009年第1期113-118,共6页
Journal of Fruit Science
基金
国家科技支撑项目(编号2007BAD76B01)
海南省自然科学基金(编号20806)
