玉米胚芽蛋白的碱法提取工艺及特性研究

Study on alkaline extraction technique and characteristics of corn germ protein

对影响玉米胚芽蛋白提取量的因素进行了研究,通过单因素与正交实验法优化出最佳提取工艺;并对所得蛋白特性进行了探讨。结果表明:料液比、温度、pH等因素对蛋白提取率有明显影响,在pH9.5、料液比1∶12(g/mL)、温度50℃、时间4h时,玉米胚芽蛋白提取率最高,可达23.05%;玉米胚芽蛋白中氨基酸成分丰富,其中谷氨酸和精氨酸含量较高,分别为100g胚芽蛋白中含有6765.03mg和4265.81mg,且富含人体必需的八种氨基酸;此外,该蛋白具有良好的溶解性、起泡性、乳化性、持水性和持油性。

The effects of extraction conditions on protein yield of corn germ meal and the characteristics of the protein were investigated in this study. Results showed that pH value,solvent/solid ratio,temperature and extraction time influenced the protein extracting rate significantly. And the optimal extraction technique was at the condition of pH9.5,solvent/solid ratio 1：12（g/mL）,temperature 50~C and extraction time 4h. Under the optimized conditions ,extraction rate of corn germ protein is highest, up to 23.05%. By analyzing composition of protein,it was revealed that the amino acids composition of the protein was abundant,and the content of Glu and Arg were both higher,and it contains 6765.03mg and 4265.81mg per 100g protein, respectively,and rich in the eight essential amino acids. In addition,the protein has a good solubility,foaming,emulsification,water holding capacity, and oil retention.