绿豆蛋白超声微波协同提取工艺技术研究

Research of Total Protein Extraction from Mung Bean by Ultrasound-microwave Synergistic

为综合利用绿豆资源,提高绿豆蛋白的提取效率,以绿豆为原料,采用超声微波协同萃取技术对绿豆蛋白进行提取,并筛选出最佳的提取绿豆中总蛋白的工艺参数。研究表明:采用超声微波协同萃取技术可以更好的对绿豆蛋白的提取,最优技术参数为微波功率338 W,处理温度37℃,处理时间15.6 min,液料比为17.5 mL·g^-1,绿豆蛋白的得率为19.52%±0.13%,在此提取条件下可获得最佳的提取效果,这为绿豆蛋白工业化提取以及加工利用提供了理论基础和工业化依据。

In order to make full use of mung bean resources and improve the extraction efficiency of mung bean protein,mung bean protein was extracted from mung bean by ultrasonic and microwave co-extraction technology,and the optimum extraction parameters of total protein in mung bean were selected.The study showed that the optimal technical parameters were microwave power 338 W,treatment temperature 37℃,treatment time 15.6 min,liquid-solid ratio 17.5 mL·g^-1,and the yield of mung protein was 19.5%±0.13%.Under these conditions,the best extraction effect could be obtained,which provided theoretical basis and industrialization basis for mung bean protein extraction and processing.