摘要
采用酶法对葡萄籽中蛋白质进行提取,对蛋白酶用量、提取温度、料液比、pH值、提取时间5个因素进行研究。采用正交试验对最佳工艺进行探讨。结果表明,葡萄籽蛋白的等电点3.8;各因素对酶法提取葡萄籽蛋白的影响次序为料液比>蛋白酶用量>提取时间>提取温度,其中料液比对提取率的影响达到了显著水平;酶法提取葡萄籽蛋白的最佳工艺参数:蛋白酶用量60U/g、提取温度40℃、料液比1:30(g/mL)、提取时间80min、pH7.5。在此最佳工艺下,葡萄籽蛋白提取率可达94%。
Enzymatic extraction was used for protein production from grape seeds as a byproduct of grape wine making. The optimal values of theological parameters including extraction temperature, liquid/solid ratio, pH value and extraction time were investigated using single factor method combined with orthogonal array design. Results showed that the above parameters had different effects on protein extraction in the following order of solid/liquid ratio 〉 alcalase concentration 〉 time 〉 temperature and a significant effect of solid/liquid ratio was observed. A maximum protein yield of 94% was obtained under the optimal values of extraction parameter as follows： alcalase concentration 60 U/g, extraction temperature 40 ℃ solid/liquid ratio 1：30, extraction time 8 0 min, and pH 7.5. The protein obtained was characterized by pI 3.8.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第2期63-66,共4页
Food Science
关键词
葡萄籽蛋白质
酶法提取
grape seed protein
enzymatic extraction
