油茶饼粕中植物蛋白的提取分析

Extraction and Analysis of Protein From the Teacake

选用传统的碱提酸沉方法制备油茶饼粕蛋白,在测定油茶饼粕蛋白等点电的基础上,设计正交试验,得出提取油茶饼粕蛋白的最佳条件:料液比1:50,碱提pH10.5,碱提时间60min,碱提温度50℃。在pH为4.3时沉淀得蛋白质,提取率为41.9%,同时,对所提蛋白质进行氨基酸成份分析,结果表明,油茶饼粕蛋白是一种很好的食用植物蛋白,具有很大的开发价值。

Protein were prepared by alkali extraction and the acid precipitation. Through orthogonal and optimization experiments, the optimal conditions for protein extraction were found to be ： extraction at pill0. 5,500C and 1 ： 50 （W/V） for 60min, then precipitation at pH 4. 3, total extraction yield 41.9%. Through analyzed amino acids of this protein, the result show protein from the teacake were good protein of food plant, and have important application value.