超声波-碱法提取小麦麸皮蛋白质的工艺研究

Protein Extraction from Wheat Bran by Ultrasound and Alkali

麸皮中的蛋白质含量12%~18%,与多糖、膳食纤维等结合在一起,很难提取。以小麦麸皮为原料,利用超声波-碱的方法,通过正交试验,研究超声波功率、超声波温度、加热时间、溶液p H及液固比等因素对试验结果的影响。结果显示,当超声波功率100 W,加热时间6 h,p H 9.0,液固比9︰1(m L/g),加热温度60℃时,提取的蛋白质含量最高,达到17.6%。

Protein content of wheat bran was 12%-18%, which was bound with polysaccharide and dietary fiber, resulting in difficult extraction. Taking wheat bran as material, by the combination of ultrasound and alkali, study the effects of single factors on protein extraction, such as ultrasound power, reaction time and temperature, pH, liquid-solid ratio, by which orthogonal experiment was designed and carried out to find out the optimum condition. The result showed that the content of protein in wheat bran came to the uttermost, which was 17.6%, by the temperature of 60 ℃, ultrasound power of 100 W, liquid-solid ratio of 9︰1（mL/g）, reaction time of 6 h and pH of 9.0.