花生分离蛋白超声波辅助提取工艺的优化

Optimization of the Ultrasonic Wave-assisted Extraction Condition of Peanut Protein Isolation

在碱提酸沉的基础上采用超声波辅助的方法从低变性花生蛋白粉中提取花生分离蛋白。在单因素实验的基础上,以花生分离蛋白的提取率为指标,固定超声波频率为28kHz,pH值为9,应用响应面法优化超声波辅助提取花生分离蛋白的提取工艺。得到花生分离蛋白的最佳提取工艺为:超声功率为210W,超声时间为30min,超声温度为40℃,料液比为1∶10.7。得到的最佳花生蛋白的提取率为80.09%。

Ultrasonic wave was used to assist alkali extraction and acid precipitation of peanut protein isolate from defatted peanut powder.Based on the single factor method,the response surface analysis results showed that the ultrasonic wave-assisted extraction condition was： ultrasonic power 210 W,ultrasonic time 30 min,ultrasonic temperature 40℃,solid to liquid ratio 1：10.7,and under this improved condition the extraction yield can reach 80.09%.