盐水浸提法提取张溪香芋蛋白的工艺优化

Study on Extracting Protein from Zhangxi Taro by Salt Dissolving Method

以张溪香芋为原料,研究用盐水浸提法提取香芋蛋白的工艺流程及工艺条件,分别探讨提取温度、料液比、NaCl浓度、提取时间和提取次数对香芋蛋白提取率的影响。结果表明,提取温度、料液比和NaCl浓度对蛋白提取率具有显著性影响,香芋总蛋白提取物的等电点为2.83,通过单因素试验、正交试验及验证试验,香芋蛋白提取的最佳工艺条件为:提取温度50℃、料液比1︰30 g/mL、NaCl质量分数0.3%、提取时间0.5 h、提取次数2次。在此条件下,蛋白质的提取率为55.68%。

Experiments concerning extracting protein from Zhangxi taro had been conducted. The effects of factors （extraction temperature, the ratio of solid to liquid, concentration of NaCl solution, extraction time, and extraction times） on the yield of protein had been studied. Based on the single-factor experiments, orthogonal experiment had been employed to optimize extraction conditions. The results showed that the isoelectric point of taro protein was 2.83. The optimum extraction conditions for taro protein were： water temperature of 50℃, ratio of solid to liquid of 1 ： 30 g/mL, concentration of NaCl solution of 0.3%, extraction time of 0.5 h, and extraction times of 2 times. Under these conditions, the yield of polysaccharide reached 55.68%.