亚麻饼粕蛋白的超声辅助提取工艺研究

Study on Ultrasonically Assisted Extraction Technology of Protein from Flaxseed Cake

以亚麻饼粕为原料,采用超声辅助-碱提酸沉的方法对亚麻饼粕蛋白的提取工艺条件进行研究。对影响提取率的四个主要因素:料液比、pH值、超声功率、超声时间分别进行单因素实验,根据L9(34)设计正交试验,得到最佳提取条件为:料液比1∶30、提取pH值9.5、超声功率360W、超声时间60min。在此条件下,亚麻饼粕蛋白提取率可达46.4%。超声提取时间仅为非超声提取时间的三分之一,超声提取率提高20.7%。由此可见,超声提取亚麻饼粕蛋白是一种高效高提取率的提取方法。

In this work, the extraction conditions of protein aided alkali-solution extraction and acid-isolation. Four main from flaxseed cake were studied through ultrasonically factors affecting extraction yield were investigated, in-cluding material-liquid ratio, pH, ultrasonic time and ultrasonic power. Based on above experiments, an orthogonal experiment of L9（3^4） was designed and carried ouL The results indicated that the optimal extraction conditions were 1：30 of solid-liquid ratio, extraction pH 9.5, ultrasonic time 60min, ultrasonic power 360w. With the conditions, the protein extraction yield reached 46.4%. Ultrasonic extraction time was only one third of the extraction time without ultra- sound, however, its extraction yield was 20.7% higher than that under no ultrasound. In conclusion, ultrasonic ex-traction of protein from flaxseed cake has higher efficiency and extraction yield, compared to no ultrasonic extraction.