黑米蛋白提取工艺的优化

Optimization of Protein Extraction from Black Rice

以黑米为原料,研究黑米蛋白提取工艺的优化。采用"碱提酸沉"法,研究了提取液pH值、温度、搅拌速度、料液比、提取时间、及粒径大小等对黑米蛋白提取率的影响。在单因素试验的基础上,以L9(34)正交实验法优化黑米蛋白提取工艺。结果表明:各因素对黑米蛋白提取率的影响顺序依次为:pH值>粒径>料液比>转速。本实验中,黑米蛋白提取的最佳工艺条件为:提取液p H 12.5、温度28℃、搅拌转速800 rpm、料液比1∶10 g/m L、提取时间为1 h、酸沉淀时间为1 h、粒径大小为能通过100目筛。优化后黑米水溶性蛋白提取率提高到96.77%,纯度为97.75%。

The objective of this study was to optimize the extraction process of protein from black rice by alkali extraction and acid precipitation. The optimal extraction process was established through controlling extraction conditions such as p H value,temperature,stirring rate,solid to liquid ratio,extraction time and particle size. Based on single factor experiments,four factor-three level orthogonal experiments were designed. The results showed that the effect of the investigated factors on the extraction yield of black rice protein was in sequence of pH value,particle size,solid to liquid ratio and stirring rate. The optimal extraction process of black rice protein was solution pH 12. 5,temperature 28 ℃,stirring rate800 rpm,solid to liquid ratio 1∶ 10 g / m L,extraction time 1 h,acid precipitation 1 h,particles size 100 mesh. The extraction yield of water-soluble protein improved to 96. 77% with the purity of 97. 75%.