超声波辅助碱法提取辣椒渣中蛋白质的工艺优化

Comparison and optimization on extraction of protein in pepper residues by ultrasonic-assisted alkali method

以辣椒渣为原料,对单一碱法和超声辅助碱法提取蛋白质进行研究。单因素结果表明,超声辅助碱法优于单一碱法,提高了提取率,缩短了提取时间。经正交试验获得最佳提取工艺条件:料液比1∶25(m∶V),碱液浓度0.3 mol/L,超声温度60℃,超声时间120 min,辣椒蛋白质的提取率达到86.41%,蛋白质粗提物中蛋白质质量分数为60.09%,并测得辣椒蛋白质的最佳等电点为p H 3.6。

With pepper residues as raw materials,extracting the protein through simple alkali method and ultrasonic waves alkali method were researched.The single-factor experiments showed that ultrasonic waves alkali method was much better than simple alkali method by increasing the protein extraction rate and largely reducing the extracting time.On the basis of orthogonal experimental design,it was concluded that the maximum protein extracted from alkali solution was 86.41% and 60.09% from the sediments after acidification and lyophilization.The best conditions were acquired by the material-liquid ratio 1∶ 25（m∶ V）,Na OH 0.3 mol / L,ultrasonic for 120 min with the temperature of 50 ℃ and the ideal isoelectric point tested at p H 3.6.