冻融辅助超声波法提取金针菇菇根蛋白的工艺研究

Process Optimization of Protein Extraction from Flammulina Velutipes Root Using Ultrasound Assisted by Freezing and Thawing

为了实现金针菇采后完全利用、提升金针菇采后价值,以金针菇菇根为试材,采用冻融辅助超声波法提取金针菇菇根中的蛋白质。在单因素试验和组合试验基础上,选取冻融次数、料液比、超声功率、超声时间为提取工艺因素,以蛋白提取得率为指标,通过正交试验优化得到的最佳提取工艺参数为冻融次数3次,料液比1∶8,超声功率700 W,超声时间11 min,在此最佳工艺条件下的蛋白提取得率为1.31%。冻融辅助超声波提取为纯物理提取方法,整个提取中无任何化学添加,提取工艺安全环保,具有良好的实际推广价值。

To make full use and enhance the value of postharvest Flammulina velutipes, the root as material is studied on protein extraction using ultrasound assisted by freezing and thawing. Based on single factor and combination experiments, the freezing and thawing times, solid-liquid ratio, ultrasonic power, ultrasonic time are optimized using protein yield as evaluation index. The optimum extraction parameters obtained by orthogonal test are as follows： the freezing and thawing 3 times, solid-liquid ratio 1 ： 8, ultrasonic power 700 W, ultrasonic time 11 min. Under the optimized conditions, the extraction rate of protein is 1.31%. The extraction of ultrasound assisted by freezing and thawing is a pure physical method without any chemical additives, safe and environmentally friendly process with good practical promotional value.