从辣椒籽粕中提取蛋白质的工艺研究

Study on Preparation Technology of Almond Protein Powder from Almond Oil Cake

以辣椒籽粕为原料,研究辣椒籽粕蛋白质的提取工艺。以蛋白质提取率为指标,在单因素试验基础上,选择对蛋白质提取率影响较大的4个因素的3个较优水平进行正交试验设计。结果表明,辣椒籽粕蛋白质最佳提取工艺为:提取液料比25︰1 (mL/g),提取pH 9.5,提取温度50℃,提取时间2.0 h,此工艺条件下辣椒籽粕蛋白质提取率可达46.1%。

The chilli seed meal was used as raw material to study the exlraction technology of chilli seed meal protein. Protein extraction rate as the index, on the basis of the single factor test, three superior levels of four factors affected the protein extraction rote were chosen for orthogonal test. The optimal technological condition was as follows： liquid-solid ratio of 25 ： 1 （mL/g）, pH of 9.5, temperature of 50℃, time of 2.0 h. Under such condition, the protein extraction rate was 46.1%.