猕猴桃籽粕蛋白提取工艺研究

Studies on the Extraction Technology of Kiwi Seed Cake Protein

以猕猴桃籽粕为原料,研究碱提酸沉法提取猕猴桃籽粕蛋白的工艺条件,探讨猕猴桃籽粕粉碎度、料液比、浸提液pH值、提取时间、提取温度对蛋白提取率的影响并确定沉淀蛋白的等电点。采用正交实验优化工艺参数,实验结果表明:最佳工艺参数为浸提液pH10.0,提取温度50℃,籽粕粉碎度80目,料液比1∶12,浸提时间80min;提取液在pH4.3条件下沉淀蛋白效果最佳,蛋白提取率为63.7%,纯度为65.1%。

By using the fruit seed shell as the raw material, the technological condition of extracting kiwi seed cake protein through the alkali-extracting-acid sedimentation technique was mainly studied in. this paper; the effects of the grinding degree, feed-liquid ratio, leaching solution pH value, extraction time and temperature on the extraction rate of protein; and the isoelectric point of deposited protein were explored. In addition, the technological parameter was optimized ＂by orthogonal test. The test results showed that the optimum conditions were： The leaching solution pH value, 10.0; extraction temperature, 50℃; grinding degree of seed cake, 80mesh; feed-liquid ratio, 1：12; leaching, 80m in and pH value of extracting solution, 4.3. At this condition, protein extract/on rate, 63.7%; purity, 65.1%.