鹰嘴豆铁蛋白提取工艺优化研究

Optimization of Extraction Conditions of Ferritin from Chickpea Seed

本研究以鹰嘴豆为原料,研究了缓冲液种类、缓冲液pH值、料液比、盐析盐种类、盐浓度等因素对鹰嘴豆铁蛋白提取率、总蛋白提取率及干重的影响。在单因素实验的基础上,以L9(34)正交实验方法优化鹰嘴豆铁蛋白提取工艺。结果表明:各因素对鹰嘴豆铁蛋白提取率的影响顺序依次为:料液比>盐浓度>温度>pH。最优提取工艺为:料液比1∶4,浓度为70 mmol/L MgCl2盐析,温度50℃,KH2PO4-NaOH缓冲液pH 7.5,最优提取率为0.002643%。

Chickpea seeds were widely used as raw material to extract ferritin. To maximize the extraction yield of fer- ritin, extraction parameters, including buffer types, buffer pH, solid-liquid ratio, type and concentration of salt were inves- tigated by single factor experim - ents. followed by four factor-three level orthogonal experiments. The extraetion yield of ferritin ,total protein and dry weight in chickpea seeds were examined. The results showed that the effect of the investiga- ted factors on the extraction yield of chickpea ferritin was in sequence of solid-liquid ratio 〉 salt concentration 〉 tem- perature 〉 pH. The optimal extraction condition was as follows： solid-liquid ratio 1：4,70 mmol/L MgCl2, extraction temperature 50℃, KH2 PO4-NaOH buffer solution at pH 7.5. The optimal extraction yield was 0.002643%.