超声辅助纤维素酶法优化红小豆蛋白提取工艺研究

Optimization of Protein Extraction from Adzuki Bean by Cellulase Assisted by Ultrasound

借助超声辅助纤维素酶法对红小豆蛋白进行提取,经由单因素试验和正交试验,对纤维素酶用量、超声功率、料液比、超声时间影响提取率状况展开研究。结果表明,在试验条件下料液比对红小豆蛋白得率的因素最大,超声功率与纤维素酶用量次之,超声时间相对最弱。提取红小豆蛋白的最优工艺为料液比1∶25(g∶mL),超声功率400 W,超声时间30 min,纤维素酶用量250 U/g。实际提取率75.38%,比常规的碱溶酸沉法(提取率为69.65%)提高了5.73%。

Ultrasonic-assisted cellulase extraction of Adzuki bean protein was studied,via single factor test and orthogonal experiments,Studiedeffect on protein extraction rate of Adzuki bean about the ratio of material to liquid,the ultrasonic power,duration of ultrasound and addition of cellulose.And it turns out:The order of the factors affecting the extraction rate of Adzuki bean protein wasmaterial-liquid ratio>ultrasonic power>cellulase content>ultrasonic time;The optimum conditions of ultrasonic-assisted cellulase extraction of Adzuki bean protein were as follows:the ratio of material to liquid 1∶25(g∶mL),the ultrasonic power 400 W,duration of ultrasound 30 min,addition of cellulose 250 U/g.The actual extraction rate was 75.38%,the extraction rate was 69.65%by conventional alkaline solution and acid precipitation,by 5.73%。