蓖麻饼粕提取干酪素及制胶初探

Casein Extraction and Preparation of Casein Glue from Castor Bean Cake

以蓖麻饼粕为原料,采用碱溶酸沉法提取干酪素,并对提取方法进行优化,在增加产量的同时降低药品及能量消耗,探讨了氢氧化钠浓度、氢氧化钠体积、加热时间、加热温度等对干酪素产量的影响和蓖麻籽粒壳对干酪素品质的影响,同时对蓖麻饼粕干酪素的制胶进行了初步探索.结果表明,最佳提取条件为氢氧化钠浓度0.1 mol/L、加热温度40℃、加热时间2 h、脱脂饼粕粉末与氢氧化钠质量体积比为10 g:200 mL;蓖麻籽粒壳会严重影响干酪素的品质;干酪素与淀粉比例增加可以增加粘度,但不加淀粉粘贴效果极差.

Using castor bean cake as raw material, the alkali solution and acid precipitation method was optimized to extract casein, increasing the production while decreasing drugs and energy dissipation. The influence of the concentration and volume of sodium hydroxide, heating time, heating temperature on product yield of casein and the influence of castor bean shell on casein quality and casein glue preparation are discussed. The optimal extraction conditions include sodium hydroxide concentration 0.1 mol/L, heating temperature 40℃, heating time 2h and the mass-volume ratio of defatted cake powder to sodium hydroxide 10 g： 200 mL. The castor bean shell seriously influences the quality of casein. Raising the ratio of casein and starch increases the viscosity. However, the paste effect was very poor without the addition of starch.