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碱提酸沉淀方法制取菜籽蛋白质的研究 被引量:13

Preparation of Rapeseed Protein by Alkali Extraction and Acid Precipitation
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摘要 以扬油6号双低菜籽为原料,研究碱提酸沉淀法提取菜籽蛋白。通过比较两种碱提方法以及不同pH碱液和不同提取次数时的菜籽蛋白提取率,探索最佳碱提方法和提取条件。通过对酸沉淀影响因素的研究,探讨提高菜籽沉淀蛋白提取率的方法。结果表明,碱液提取过程中加碱维持提取液的pH值可以明显提高菜籽蛋白质的提取率,在pH 11时提取三次的提取率可高达94.5%。但由于存在酸可溶性蛋白,使得菜籽蛋白质在等电点沉淀的得率较低,这是造成该方法沉淀蛋白提取率低的关键。 Preparation of protein by alkali extraction and acid precipitation from rapeseeds of a double-low variety, Yang- U6, was studied. Comparing the protein recovery of using different alkali and under different pH and extracting times, the optimum extraction technology and conditions were investigated. The factors affecting the acid precipitation were studied to increase the precipitated protein fraction recovery. Results show: The protein extraction rate can be increased dramatically by adding alkali to keep the pH value during the alkali extraction process, and the extraction rate can reach as high as 94.5% by extracting three times at pH 11. However, due to the presence of acid soluble proteins, the yield of pro- tein precipitation at isoelectric point is relatively low, which is the key factor resulting low precipitated protein recovery of this method.
出处 《中国粮油学报》 EI CAS CSCD 北大核心 2009年第6期72-75,共4页 Journal of the Chinese Cereals and Oils Association
基金 国家"863"项目(2007AA10Z331)
关键词 碱提酸沉淀 菜籽 蛋白质 提取率 alkali extraction and acid precipitation, rapeseed, protein, extraction rate
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