不同因素对低温脱脂豆粕蛋白提取率的影响

The Effect of Different Factors on Protein Extract Rate of Low-temperature Defatted Soybean Meal

本试验旨在对影响低温脱脂豆粕蛋白提取率的不同因素进行研究。以低温脱脂豆粕为材料,通过单因素和正交试验设计,对影响大豆蛋白提取率的温度、水料比、pH、提取时间、粉碎目数、超声时间及超声功率等因素进行了系统研究。结果表明:随着各因素设置水平的提高,大豆蛋白提取率呈现先增加后略下降的趋势;各因素对蛋白提取率影响的主次顺序为E>A>C>F>D>B>G,即水料比>温度>pH>功率>目数>超声时间>提取时间;综合考虑成本节约,低温脱脂豆粕的最佳提取条件为A3、B2、C2、D2、E3、F1、G1,即50℃,超声15 min,pH 9.5,粉碎细度为80目,水料比25∶1(mL/g),超声功率300 W,提取30 min。

This experiment was conducted to study the effect of differ ent factors on protein extraction rate of low-temperature defatted soybean meal. Using the defatted soybean meal as raw material, single factor and orthogonal experiments were performed to consider the influence of temperature, water-to-flour, pH, smashing mesh, time, ultrasonic time and ultrasonic power on the extraction rate of soybean protein. Results showed that with the increased of extraction level, soy protein extract rate trend from rising to weak downward; The order which effect the rate of protein extraction is E〉A〉C〉F〉D〉B〉G, that is water-to-flour〉temperature〉pH〉ultrasonic power〉mesh〉ultrasonic time〉extraction time;The extraction conditions of the optimal combination is to： 50℃, ultrasonic 15 rain, pH9.5, 80 mesh, water-to-flour 25：1 （mL/g）, 300W and extraction 30 min.