豌豆蛋白质提取工艺的优化

Optimization of Extraction Process of Protein from Pea

以水为提取剂从豌豆粉中提取蛋白质,研究了pH值、温度、用水量和搅拌速度对豌豆蛋白质提取量的影响。通过正交试验,确定最佳提取工艺条件,即:pH值9、温度35℃、用水量每克豌豆粉40mL、搅拌速度240r/min。在该条件下豌豆蛋白质的提取量最高,蛋白质含量为201.04mg/g。

Protein was extracted from pea by water.The effects on protein extraction rate by the factors,such as pH,temperature,addition amount of water and stirring speed were studied.By the orthogonal test,the optimal conditions were determined as follows：pH 9,temperature 35℃,addition amount of water 40 mL/g（pea） and stirring speed for 240 r/min.The protein yield of 1g dried pea was 201.04 mg under the optimal conditions.