摘要
以牡丹籽饼为原料,采用单因素试验和正交试验优化碱提酸沉法提取牡丹籽饼中蛋白质的工艺条件。结果表明:牡丹籽饼中蛋白质的最佳提取工艺条件为料液比1∶12、碱液pH 8. 5、提取时间60 min、提取温度45℃,在此条件下牡丹籽蛋白提取率为(78. 23±0. 04)%;牡丹籽蛋白最佳酸沉条件为pH 4. 0,此时蛋白沉淀率达(90. 90±0. 11)%。
The peony seed cake was used as material,and the extraction conditions of protein with alkali extraction and acid precipitation were optimized using single factor experiment and orthogonal experiment.The optimal extraction conditions of protein from peony seed cake were obtained as follows:solid-liquid ratio 1∶12,alkaline solution pH 8.5,extraction time 60 min,extraction temperature 45℃.Under these conditions,the yield of peony seed protein was(78.23±0.04)%.The optimal pH of acid precipitation was 4.0,and the precipitation rate of protein was(90.90±0.11)%.
作者
徐玥
张存劳
杨耿
刘凯
冯锁民
XU Yue;ZHANG Cunlao;YANG Geng;LIU Kai;FENG Suomin(Pharmacy College,Xi’an Medical University,Xi’an 710021,China;Xi’an COFCO Engineering Research and Design Institute Co.,Ltd.,Xi’an 710082,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2019年第8期28-30,40,共4页
China Oils and Fats
基金
陕西省科技厅国际合作交流项目(2019KW-073)
西安医学院学科建设资助(1007)
关键词
牡丹籽饼
牡丹籽蛋白
碱提酸沉法
正交试验
peony seed cake
peony seed protein
alkali extraction and acid precipitation
orthogonal experiment
