苦菜蛋白质提取工艺优化

Optimization of Extraction Technology of Protein from Ixeris Chinensis(Thunb.)Nakai

采用盐溶、超声、酸热综合方法提取苦菜蛋白质,通过单因素和正交试验考查了料液比、加盐量、p H、絮凝温度等4个因素对叶蛋白提取率的影响。结果表明,影响粗蛋白提取率的因素依次为加盐量>p H>料液比>絮凝温度;最佳提取工艺为:加盐量1.0%,p H 3.0,料液比1∶25 g/L,絮凝温度65℃。在此条件下,苦菜叶蛋白的提取率可达49.36%。

The protein from Ixeris Chinensis（Thunb.） Nakai was extracted by adding salt, Ultrasonicwave,acidification and heating.The four factors including the ratio of Ixeris Chinensis to water, the amount of salt, p H value, flocculation temperature affecting the protein extraction ratio by single factor and orthogonal experiment were estimated. The results indicated that the sequence of the factors affecting the extraction ratio of protein was the amount of salt p H the ratio of Ixeris Chinensis to water flocculation temperature; A maximum protein yield of 49.36 % was obtained under the optimum extraction process as follows： the amount of salt 1 %, p H value3.0, the ratio of Ixeris Chinensis to water 1 ∶ 25 g/L, flocculation temperature 65 ℃.