超声波辅助提取玉米黄粉中醇溶蛋白工艺优化

The extraction process optimization of Gliadin from corn gluten meal with ultrasonic assisted extraction

以玉米淀粉加工副产物玉米黄粉为主要原料,采用超声波辅助法对玉米黄粉中醇溶蛋白进行提取。在对料液比、提取液pH值、提取温度和提取时间四个主要影响因素进行单因素试验基础上,采用Box-Behnken响应面法优化了提取工艺。研究结果显示:在超声功率200 W,采用75%乙醇对玉米黄粉中醇溶蛋白进行提取时,最佳提取工艺为:料液比:1:20.61,pH值:12,提取温度:59.82℃,提取时间:1.96 h。通过验证试验得到在该条件下玉米黄粉中醇溶蛋白提取率为67.14%±0.31%。该研究可以为玉米蛋白深加工产品开发提供参考,提高资源利用率。

In this paper,the corn gluten meal which was by-product during corn starch processing,was used as the main raw material to extract gliadin with ultrasonic assisted extraction.On the basis of single factor experiments of four main factors,solid-liquid ratio,pH value of extraction solution,extraction temperature and extraction time,the extraction process was optimized by Box-Behnken response surface method.The results showed that:when the ultrasonic power was 200W and the extraction solvent was 75%ethanol,the best extraction condition of gliadin extraction from corn gluten meal was:solid-liquid ratio:1:20.61,pH value:12,extraction temperature:59.82℃,extraction time:1.96h.Under this condition,the extraction rate of Gliadin from corn gluten meal was 67.14%±0.31%obtained through verification test.This study could provide a reference for the development of corn 1protein deep processing products and improve the utilization rate of resources.