燕麦分离蛋白提取工艺研究

Studies on Extraction Technology of Separated Oat Protein

[目的]优化燕麦分离蛋白提取工艺。[方法]以河北省高寒作物研究所提供的燕麦为试材，采用国标中经典方法测定粉状燕麦的成分，用超临界二氧化碳萃取技术对粉状燕麦进行脱脂，通过正交试验研究了碱提酸沉法制取燕麦分离蛋白的最佳工艺条件。[结果]燕麦的水分、灰分、脂肪、蛋白质及淀粉含量分别为4．99％、1．93％、8．38％、12．21％和50．23％。正交试验结果表明，采用碱提酸沉法提取燕麦分离蛋白的最佳工艺条件为：浸提液料比为9，浸提pH值为10，浸提温度为50℃，浸提时间为90min；在该条件下燕麦分离蛋白提取率达60．37％。用SDS—PAGE法测定的燕麦蛋白的分子量范围在20～43kDa。[结论]用该工艺提取燕麦分离蛋白简便、准确且提取率高。

[ Objective ] The study aimed to optimize the extraction technology of separated oat protein. [ Method ] With the oat provided by Institute of Alpine Crop in Hebei Province as the tested material, the composition of powder oat was determined with the methods of international reference standard. The powder oat was defated by supercritical carbondioxide extraction technique and the optimum technology condition for preparing separated oat protein by alkali extraction and acid precipitation was studied through orthogonal test. [ Result ] The contents of mois- ture, ash, grease, protein and starch in oat were 4.99%, 1.93%, 8.38% , 12.21% and 50.23% ,resp.. The orthogonal test showed that optimum technology condition for preparing separated oat protein by alkali extraction and acid precipitation was follows： the lixiviate liquor to material of 9, the extraction pH value of 10, the extraction temperature of 50 ~C and the extraction time of 90 min, under which the extraction rate of separated oat protein was 60.73%. The molecular mass circumscription of oat protein determined by SDS-PAGE was from 20 kDa to 43 kDa. [ Conclusion] Using this technology for preparing the separated oat protein could get simple and accurate effect with higher extraction rate.