碱提酸沉法制备燕麦麸浓缩蛋白的工艺及其改进

Technology and Improvement of Oat Bran Protein Concentrate by Alkali-Extraction and Acid-Precipitation

采用碱提酸沉法制备了燕麦麸浓缩蛋白。通过单因素和正交实验优化了提取工艺,确定最适提取燕麦蛋白工艺条件为:温度50℃,液料比18∶1,pH值9.6,浸提时间30 m in。提取液在pH值4.0条件下沉淀蛋白效果最佳。在此条件下,蛋白质提取率达46.73%,产品纯度为74.36%。针对碱提酸沉法浸提燕麦麸蛋白过程中的局限性进一步改进了工艺,增加了原料的酶预处理过程并加以优化,不仅减小了浸提液料比,而且蛋白质提取率大大提高。

Oat bran protein concentrate was prepared through alkali extraction and acid precipitation. The extraction process was optimized by single factor and orthogonal experiments, and the most suitable process conditions for extracting oat bran protein were determined as follows： extraction temperature 50℃, ratio of liquid and material 18：1, pH 9. 6 and extraction time 30 min. pH 4.0 is preferable for the precipitation of oat bran protein in extraction supernatant. 46.73% protein was extracted from oat bran and the purity of product reached 74.36% under these conditions. In line with the limitation of the extraction method, the technology of preparing oat bran protein concentrate was improved. The enzyme pretreatment of material was added and optimized, so that not only the ratio of liquid and material was decreased, but the extraction yield of oat bran protein was improved.