超声微波辅助法提纯菜籽蛋白的研究

Ultrasonic and microwave Assisted Extraction of rapeseed protein

选用双低菜籽粕为原料,采用超声微波辅助提取的方法,通过对各种单因素的分析得到基本工艺条件,根据Box-Benhnken的中心组合试验设计原则,选取对提取菜籽蛋白影响较大的3个因素:微波功率、提取时间和料液比值进行实验和响应面分析,得到制备菜籽蛋白的最佳工艺条件为:pH11.5,微波功率73W,料液比1:28,提取时间484s,在此条件下提取3次,产品蛋白含量83.65%,蛋白得率38.76%。

Application of ultrasonic and microwave assisted extraction of rapeseed protein was studied using double-low defatted rapeseed meal as a raw material by the single effect factor. The best extraction conditions were determined by Box-Benhnken center united experimental design as follows： pH value of 11.5, microwave power of 73 W, the ratio of meal to solvent of 1：28,extracting time of 484 seconds, extracted times of 3, under which the content of protein in the extracts and its extraction rate reached 83.65% and 38.76%, resoectivelv.