豆粕蛋白浓缩工艺的研究

Study on the Concentration Process of Soybean Meal Protein

以市售豆粕为原料优化蛋白浓缩工艺,考察浓缩过程中洗脱时间、洗脱次数、豆粕目数、乙醇体积分数、液料比值和洗脱温度等因素对蛋白浓缩效果的影响。在单因素的试验基础上,选择洗脱时间、乙醇体积分数和液料比值进行响应面分析试验,通过建立二次回归方程,对响应面分析可得到浓缩豆粕蛋白的优化组合条件。结果表明,洗脱时间1.5 h,乙醇体积分数65%,液料比值6(mL/g),豆粕目数50目,洗脱次数2次,洗脱温度30℃时,豆粕中蛋白百分含量为62.90%,比浓缩前提高了30.20%,得率为98.15%。

To concentrate protein using the commercial soybean meals as a raw material, the effect of elution time, elution times, meal mesh, ethanol concentration and liquid to solid ratio on the protein concentration was investigated. Three reaction parameters including elution time, ethanol concentration and liquid to solid ratio were optimized by response surface methodology based on one-factor-at-a-time experiments and a quadratic regression model was proposed. The result showed when soybean meal mesh of 50, ethanol concentration of 65%, elution time of 1.5 h, elution twice, elution temperature of 30 ℃, liquid ratio of 6 （mL/g）, the protein percentage of soybean meals was 62.90%, which was enhanced by 30.20% and the yield was 98.15%.