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| 超声波辅助提取芝麻蛋白的工艺研究 |
| Ultrasonic-assisted extraction of sesame protein |
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| DOI： |
| 中文关键词: 芝麻饼 芝麻蛋白 超声波 糖化酶 提取率 |
| 英文关键词:sesame cake sesame protein ultrasonic wave glucoamylase extraction rate |
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| 中文摘要: |
| 以芝麻饼为原料，对芝麻蛋白超声波辅助碱提工艺条件进行研究，并用糖化酶处理提高芝麻蛋白含量。在超声波一次碱提单因素试验的基础上，设计正交试验研究提取温度、pH、提取时间、料液比、超声波功率对芝麻蛋白提取率的影响。得到超声波一次碱提最佳工艺条件为：提取温度50℃，pH 9.5，提取时间120 min，料液比1∶10，超声波功率180 W。经两次碱提后，芝麻蛋白提取率为29.48%（湿基）。在pH 4.0、酶解温度60℃、酶解时间30 min条件下利用糖化酶酶解芝麻蛋白两次，芝麻蛋白含量达到60.6%。 |
| 英文摘要: |
| Sesame protein was extracted from sesame cake by ultrasonic-assisted alkaline extraction and treated by glucoamylase to improve sesame protein content. The first alkaline extraction conditions was optimized by orthogonal experiment based on single factor experiment. The results showed that the optimal conditions of first alkaline extraction were obtained as follows：extraction temperature 50℃，pH 9.5，extraction time 120 min，solid-liquid ratio 1∶10，ultrasonic power 180 W. The extraction rate of sesame protein was 29.48%(wet basis) after alkaline extraction for twice. Under the conditions of pH 4.0，enzymolysis temperature 60℃，enzymolysis time 30 min and enzymolysis times twice，sesame protein content reached 60.6%. |
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