超声波辅助提取松仁蛋白的工艺研究

Factors on Ultrasonic-associated Extracting of Pine Nut Protein

笔者利用超声波辅助水提法从红松松仁中提取蛋白质时,研究固液比、提取时间、提取温度、超声波功率、超声波时间对提取率的影响。并在单因素试验的基础上,考虑同一工艺条件下用响应曲面分析(PSA)法优化提取条件,得到最佳工艺条件为固液比1∶36、时间127 min、温度38℃,此时蛋白质的提取率为69.4%。

Extracting protein from pine nut with ultrasonic-associated water was studied, affecting factors of extracting yield such as the ratio between material and liquid, extracting time, extracting temperature, ultrasonic frequency and ultrasonic time. On the basis of single factor test, extracting condition was optimized by PSA under the same technics, the best technics ： the ratio between material and liquid 1.36, extracting time, 127min extracting temperature 38℃ the protein extracting yield was 69.4%.