| 李秋杰,李军生,董文秀，等.大豆球蛋白和清蛋白水法提取工艺研究[J].中国油脂,2015,40(7):.[LI Qiujie,LI Junsheng,DONG Wenxiu,etc.Water extractions of soybean globulin and albumin[J].China Oils and Fats,2015,40(7):.] |
| 大豆球蛋白和清蛋白水法提取工艺研究 |
| Water extractions of soybean globulin and albumin |
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| DOI： |
| 中文关键词: 豆粕 清蛋白 球蛋白 提取率 pH |
| 英文关键词:soybean meal albumin globulin extraction rate pH |
| 基金项目: |
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| 摘要点击次数: 1212 |
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| 中文摘要: |
| 采用水法从低温豆粕和高温豆粕中提取球蛋白和清蛋白，通过单因素实验和正交实验对提取工艺进行优化，并研究了pH对蛋白质提取率的影响。结果表明：低温豆粕和高温豆粕清蛋白水法提取的最佳工艺条件为料液比1∶12、提取时间2.0 h、提取温度45℃，此时清蛋白提取率分别为66.41%、24.89%；低温豆粕球蛋白水法提取的最佳工艺条件为料液比1∶8、提取时间3.0 h、提取温度50℃、NaCl溶液质量分数4%，此时球蛋白提取率为2186%；高温豆粕球蛋白水法提取的最佳工艺条件为料液比1∶14、提取时间2.0 h、提取温度50℃、NaCl溶液质量分数4%，此时球蛋白提取率为16.98%。在最佳工艺条件下，pH在7～11时低温豆粕清蛋白提取率分别提高了0.65、4.99、10.59、8.91、10.99个百分点，pH在8～11时高温豆粕清蛋白提取率分别提高了2.46、10.29、26.24、37.86个百分点，pH在4～6时低温豆粕和高温豆粕球蛋白提取率分别提高了7.74、13.30、2.94个百分点和4.45、5.13、3.27个百分点。 |
| 英文摘要: |
| Globulin and albumin were extracted from low temperature soybean meal and high temperature soybean meal by water. The extraction technologies were optimized by single factor experiment and orthogonal experiment, at the same time, the impact of pH on the extraction rate of protein was studied. The results showed that the optimal water extraction conditions of albumin from low temperature soybean meal and high temperature soybean meal were obtained as follows: ratio of material to liquid 1∶12, extraction time 2.0 h, extraction temperature 45℃, and the extraction rates of albumin respectively were 66.41% and 24.89% under these conditions. The optimal water extraction conditions of globulin from low temperature soybean meal were obtained as follows: ratio of material to liquid 1∶8, extraction time 3.0 h, extraction temperature 50℃, mass fraction of NaCl 4%, and the extraction rate of globulin was 2186% under these conditions. The optimal water extraction of globulin from high temperature soybean meal were obtained as follows: ratio of material to liquid 1∶14, extraction time 20 h, extraction temperature 50℃, mass fraction of NaCl 4%, and the extraction rate of globulin was 1698% under these conditions. Under the optimal extraction conditions, the extraction rates of albumin from low temperature soybean meal were increased by 0.65, 4.99, 10.59, 8.91, 10.99 percentage points at pH 7-11, respectively; the extraction rates of albumin from high temperature soybean meal were increased by 2.46, 10.29, 26.24, 37.86 percentage points at pH 8-11, separately; the extraction rates of globulin from low temperature soybean meal and high temperature soybean meal were improved by 7.74, 13.30, 2.94 percentage points and 4.45, 5.13, 3.27 percentage points at pH 4-6, respectively. |
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