酶法提取芋艿蛋白质工艺

Extraction Protein from the Taro by Enzymatic Method

探讨木瓜蛋白酶对提取芋艿蛋白质的影响,获得最佳提取工艺。以木瓜蛋白酶为酶试剂提取芋艿蛋白质,以考马斯亮蓝法为蛋白质含量测定方法,采用单因素实验分别研究提取温度、酶量、pH值、提取时间对芋艿蛋白质提取率的影响,再通过正交试验对提取条件进行优化筛选,结果表明:提取温度是影响提取率的关键因素,其次分别是pH值、酶量,影响最小的因素是提取时间。此次研究得出的最佳工艺参数组合为:提取温度55℃,酶量3mg/g、pH值6.5、提取时间1h,在此条件下蛋白质提取率为10.20%。

To study influence of papayotin on the taro protein extraction.The single factor experiments were used to study the influence of the extraction temperature,enzyme amount,pH and extraction time on the taro protein extraction.Before this,we extracted the taro protein using Chinese flowering quince enzyme reagent and adopted the Coomassie brilliant blue method for determination of the protein content.Then we did the optimized screen of these extraction conditions through the orthogonal test.Results： the extraction temperature is a key factor in the extraction,followed by pH value,enzyme amount,and the extraction time.The best extraction condition is as follows： extraction temperature 55 ℃,enzyme amount 3 mg/g,pH value 6.5,extraction time 1 h.The protein extraction rate is 10.20 % under these conditions.