摘要
本文采用超声辅助萃取浸提啤酒糟中的蛋白质。实验对几种浸提溶剂进行筛选,采用碳酸钠缓冲液可以获得较好的浸提效果;对啤酒糟进行粉碎处理可以比原啤酒糟获得更高的蛋白质得率。与传统提取方法(摇床浸提)相比,超声辅助萃取可以提高传质速率。在超声辅助萃取过程中,蛋白质的得率与萃取时间紧密相关,浸提时间在60min之前,溶剂中的蛋白质浓度随着时间快速升高,超过60min后,蛋白质浓度上升缓慢。通过实验,采用pH为10的碳酸钠缓冲液,在液固比为80/1(v/w)、超声功率为180W、萃取时间60min时,浸提5次,可以是蛋白质的得率达到50.69%±1.79%。
Ultrasound-assisted extraction of protein from brewer＇s spent grains （BSG） was investigated. The carbonate buffer was the most suitable buffer for extraction of protein from BSG. The protein extractability of milled BSG were much higher than that of unmilled BSG and ultrasound treatment accelerated the mass transfer of BSG in carbonate buffer. The extraction yield was highly time-dependent during exaacfion. The concenlration of protein increased rapidly with increasing the exlraction time to 60 min but then increased slowly if further elongating the extraction time for 30 min. Ultrasound treatment was higher than that by water bath shaker. The best ultrasound-assisted extraction conditions were determined as follows： pH value of 10, solvent-sample weight ratio of 80/1 （v/w）, ultrasound power of 180 W, extraction time of 60 min, and extraction times of 5. Under these conditions, the mean protein yields reached 50.69%±1.79%.
出处
《现代食品科技》
EI
CAS
2010年第3期256-259,284,共5页
Modern Food Science and Technology
关键词
啤酒糟
蛋白质
超声辅助萃取
brewer＇s spent grains
protein
ultrasound-assisted extraction
