| 张丽霞1 ，张振山2，史鹏飞1 ，郭晓彦1，凌敬伟1，陈雪青1 ，
吕玉虎1 ，聂良鹏1 ，张 琳1，潘兹亮1.乙醇浸提法制备亚麻籽浓缩蛋白工艺研究[J].中国油脂,2019,44(10):51~54.[ZHANG Lixia1, ZHANG Zhenshan2, SHI Pengfei1 , GUO Xiaoyan1 , LING Jingwei1 ,
CHEN Xueqing1, L Yuhu1 , NIE Liangpeng1 , ZHANG Lin1 , PAN Ziliang1.Preparation of flaxseed protein concentrate by ethanol extraction[J].China Oils and Fats,2019,44(10):51~54.] |
| 乙醇浸提法制备亚麻籽浓缩蛋白工艺研究 |
| Preparation of flaxseed protein concentrate by ethanol extraction |
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| DOI： |
| 中文关键词: 亚麻籽 浓缩蛋白 蛋白质含量 乙醇浸提 |
| 英文关键词:flaxseed protein concentrate protein content ethanol extraction |
| 基金项目:国家自然科学基金(31101367)；国家麻类产业技术体系信阳麻类综合试验站资金资助（CARS-16S09） |
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| 中文摘要: |
| 以冷榨亚麻籽饼为原料，采用乙醇浸提法制备亚麻籽浓缩蛋白。采用单因素试验研究了浸提工艺参数（浸提温度、浸提时间、乙醇体积分数、液固比以及浸提次数）对产品蛋白质含量的影响。在单因素试验基础上，采用正交试验进行工艺参数优化。结果表明，在所考察的范围内，各因素影响的主次顺序为乙醇体积分数>浸提时间>浸提温度>液固比；最优工艺条件为浸提温度50 ℃、浸提时间75 min、乙醇体积分数70%、液固比6∶ 1、浸提次数2次，在此条件下亚麻籽浓缩蛋白的回收率为6387%，蛋白质含量为65.38% |
| 英文摘要: |
| Cold-pressed flaxseed cake was used as raw material,flaxseed protein concentrate was prepared by ethanol extraction. The effects of extraction temperature, extraction time, ethanol volume fraction, liquid-solid ratio and extraction times on protein content in the prepared flaxseed protein concentrate were studied by single factor experiment, then orthogonal experiment was used to optimize the parameters. The results showed that the importance order of each factor from high to low was ethanol volume fraction, extraction time, extraction temperature, liquid-solid ratio, and the optimal parameters were obtained as follows: extraction temperature 50 ℃, extraction time 75 min, ethanol volume fraction 70%,liquid-solid ratio 6∶ 1 and extraction times twice. Under the optimal conditions, the protein recovery and content of flaxseed protein concentrate were 63.87% and 65.38%, respectively. |
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