番茄籽蛋白的提取工艺

Extraction of tomato seed protein.

经脱油的番茄籽采用碱提酸沉工艺,通过正交和优化试验提取番茄籽蛋白,得到了番茄籽蛋白提取的最佳工艺:pH8.5,50℃,搅拌时间30min,料液比1:50(w/v)下碱提番茄籽蛋白,经pH4.5盐酸沉淀,再复溶至pH8.5进行冷冻干燥,番茄籽蛋白总提取率为43.31%,纯度为82.06%。

Extraction of tomato seed protein was carried out through orthogonal and optimization experiments. The optimal conditions for protein extraction were found to be: extraction at pH8.5, 50℃ and 1:50 (w/v) for 30min, then precipitation at pH4.5 with HCI, and pH readjusted to 8.5, at last dried in a freeze dryer. The final experimental values were achieved as follows: total extraction yield=43.31%, protein content of product=82.06%.