| 碱提酸沉法提取薏仁碎米中蛋白质的研究 |
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| 引用本文： | 安家静,卢红梅,陈莉,贾青慧,杨新,杨华连.碱提酸沉法提取薏仁碎米中蛋白质的研究[J].中国酿造,2018,37(6):97. |
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| 作者姓名： | 安家静 卢红梅 陈莉 贾青慧 杨新 杨华连 |
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| 作者单位： | 1.贵州省发酵工程与生物制药重点试验室，贵州 贵阳 550025；2.贵州大学 酿酒与食品工程学院，贵州 贵阳 550025； 3.贵州大学 化学与化工学院，贵州 贵阳 550025 |
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| 基金项目： | 贵州省科技合作计划（黔科合LH字[2015]7668） |
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| 摘 要： | 采用贵州兴仁县产纯种小薏仁碎米作为研究对象，采用碱提酸沉法提取薏仁碎米中的蛋白质。通过单因素试验，确定各个因 素对薏仁碎米蛋白提取率的影响，然后用响应面法优化薏仁碎米蛋白的提取工艺，确定碱提酸沉法提取蛋白质的最佳工艺条件为 料液比1∶12（g∶mL）、碱提pH 10.1、碱提温度47.2 ℃、碱提时间4 h，理论蛋白提取率最大41.11%，验证此条件下薏仁碎米蛋白平均提取 率为38.75%，蛋白纯度为57.38%。
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| 关 键 词： | 薏仁碎米 碱提酸沉法 提取率 蛋白纯度 |
Coix seed protein extraction using alkali extraction and acid precipitation |
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| AN Jiajing,LU Hongmei,CHEN Li,JIA Qinghui,YANG Xin,YANG Hualian.Coix seed protein extraction using alkali extraction and acid precipitation[J].China Brewing,2018,37(6):97. |
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| Authors: | AN Jiajing LU Hongmei CHEN Li JIA Qinghui YANG Xin YANG Hualian |
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| Affiliation: | 1.Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guizhou University, Guiyang 550025, China; 2.College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China;3.College of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, China |
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| Abstract: | Using purebred broken coix seed from Xingren County, Guizhou Province as research object, the protein in broken coix seed was extracted by alkali extraction and acid precipitation. The effect of each factors on broken coix seed protein extraction was determined by single factor experi- ments, and then the protein extraction process from broken coix seed was optimized using response surface method. The results showed that the opti-mal protein extraction condition was material to liquid ratio 1∶12 (g∶ml), alkali extraction pH 10.1, temperature 47.2 ℃, time 4 h, the maximum theoretical protein extraction rate was 41.11%. The average broken coix seed protein extraction rate was 38.75% and the purity of protein was 57.38% based on the optimum processing conditions. |
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| Keywords: | broken coix seed alkali extraction and acid precipitation extraction rate protein purity |
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