影响核桃粕蛋白溶出率的提取条件

Extraction Conditions Affecting the Dissolution Rate of Walnut Meal Protein

为探讨加工条件对核桃粕蛋白溶出率的影响,以核桃饼粕为原料,运用碱溶酸沉提取法完成核桃饼粕蛋白的提取。通过单因素试验,筛选的酸沉碱提工艺的最优pH为9.0,10.0和11.0,最优碱提时间为45,60和75 min,最优温度为40,60和80℃,最优料液比为1︰10,1︰15和1︰20(g/mL)。由正交试验结果可以得到,按影响力由大到小的顺序将核桃蛋白质溶出率的影响因素排列,结果为pH>料液比>温度>时间。通过验证试验得出,pH 10.0、温度80℃、时间45 min、料液比1︰15(g/mL)为酸沉碱提的最优工艺条件,在该最优条件下的核桃的蛋白质溶出率达到70.87%。该试验为核桃蛋白的利用及核桃饼粕相关产品的开发提供一定的理论支撑。

In order to explore the effect of processing conditions on the dissolution rate of walnut meal protein,walnut cake was used as raw material,and alkali soluble acid precipitation extraction method was used to complete the extraction of walnut cake protein.Through the single factor experiment,the acid precipitation alkali extraction process was selected under the conditions of optimal pH 9.0,10.0 and 11.0,the optimal alkali extraction time 45,60 and 75 min,the optimal temperature range 40,60 and 80℃,and the optimal material liquid ratio range 1︰10,1︰15 and 1︰20(g/mL).According to the results of orthogonal experiment,the influencing factors of walnut protein dissolution rate was pH>material liquid ratio>temperature>time.Through the validation experiment,it was concluded that the optimal condition of acid precipitation and alkali extraction was pH 10.0,temperature 80℃,time 45 min,and ratio of material to liquid 1︰15(g/mL).Under the optimal condition,the protein dissolution rate of walnut reached 70.87%.The theoretical support for the utilization of walnut protein and the development of walnut meal was provided.