菜籽蛋白的提取和纯化

Extraction and purification of rapeseed protein

为了对菜籽饼进行综合利用,以低温压榨制油的双低菜籽饼为原料,探讨了菜籽蛋白的提取和纯化工艺。通过料液pH值的先后调节对比、正交、提取次数和纯化试验,得到较佳工艺条件:采用先调pH值法,水溶液的pH值为12,提取时间为20min,温度为室温,提取3次,通过pH5和7的两步沉淀,经干燥得到分离蛋白,蛋白纯度达84.8%,得率为38.9%,且有害物质残留较少。先调pH值法与后调法相比,总的提取率可提高20个百分点,达90%以上。

This paper aimed at comprehensive utilization of rapeseed meal. The techniques of extraction and purification of rapeseed protein from double-low rapeseed meal deoiled by pressing at low temperature were investigated. Through pH value adjustment, orthogonal experiment, tests of extraction times and purification, preferable technical parameters on rapeseed protein extraction were achieved. The meal was extracted for 3 times, 20 min each time, at room temperature in an alkali solution with pH value 12 adjusted beforehand, and the extract was precipitated successively twice at pH value 5 and pH value 7, and then dried. The isolated rapeseed protein prepared under this condition was in a purity of 84.8%, a yield of 38.9%, and contained less deleterious compositions. The total extraction ratio of rapeseed protein by the method of pH value adjusted beforehand was above 90%, which was 20% higher than that by pH value adjusted afterward.