金针菇菇脚蛋白质的提取

Extraction technology of protein from base of Flammulina velutipes

为了更好地利用金针菇加工副产物,采用单因素实验法探讨了液料比、氢氧化钠浓度、提取温度、提取时间、提取次数对金针菇菇脚蛋白质提取率的影响,结果表明,对金针菇菇脚蛋白质提取率影响较大的三个因子是液料比、提取温度和提取时间.采用响应面法对这三个因子的三个水平进行分析,结果显示三因子对金针菇菇脚蛋白质提取率的影响由大到小小依次为液料比、提取温度、提取时间,其中对蛋白质提取率有显著影响的是提取温度和液料比的交互作用,其他项的交互作用对蛋白质提取率无显著影响.优化的碱法提取金针菇菇脚蛋白质工艺条件是:液料比20∶1 m L/g、氢氧化钠质量浓度为0.5 g每100 m L、提取温度61℃、提取时间2 h、提取次数2次,金针菇菇脚蛋白质碱法提取率最高值达到12.07%.

To use the processing byproducts of Flammulina velutipes better, the effects of the ratio of water to material, the extraction temperature, the extraction time, the extraction times on the extraction ratio of protein from the base of F. velutipes＇ stipe were studied by single factor experiment. The result shows that the ratio of water to material, the extraction temperature and the extraction time have impacts on the extraction ratio of protein. Then three levels of the three factors were analyzed by response surface method. The result show that the size order of factors＇ influence on the extraction ratio of the protein from the base of F. velutipes＇ stipe is ： the ratio of water to material 〉 the extraction temperature〉 the extraction time, in which the interaction of the extraction temperature and the ratio of water to material has a significant effect on the extraction ratio of the protein and the interaction of the other factors has little impact. The optimal conditions of extracting protein from the base of F. velutipes＇ stipe are the ratio of water to material of 20：1 mL/g, the sodium hydrate concentration of 0.5 g/100 mL, the extraction temperature of 61℃, the extraction time of 2 h, and the extraction times of 2 times; the extraction ratio of the protein reaches 12.07% under the condition. Keywords：