山核桃饼粕蛋白提取工艺的优化

Optimization on protein extraction from walnut dregs

采用二次正交旋转组合试验设计对碱提酸沉法提取山核桃饼粕蛋白的工艺进行优化。结果表明,山核桃饼粕蛋白的等电点为pI 5.0;其最佳提取条件为提取液pH值9.0,提取时间124min,提取温度53℃,料液比1∶22(m∶V),该条件下的实际平均提取率为(67.94±0.05)%。

Using orthogonally rotational combination design, alkali extraction and acid precipitation was proposed for extraction of pro- tein from walnut dregs. The optimal preparation conditions of the protein were as follows： extracting pH 9. 0, extracting time 124 rain, extracting temperature 53 ℃ and solid-liquid ratio 1 ： 22 （m ： V）. Under the conditions, the yield of protein was （67.94± 0. 05） %, and its isoelectric point was pH 5.0 .