超声波辅助提取吊干杏杏仁蛋白工艺研究

Study on Ultrasonic Assisted Extraction of Almond Protein from Hanging Dried Apricot

以陕西省三原县所产吊干杏为原料,以蛋白质提取率为指标,通过单因素试验及正交试验优化超声波辅助提取吊干杏杏仁蛋白。结果表明,影响吊干杏杏仁蛋白提取率因素的主次关系依次为超声频率>超声时间>提取液pH值>浸提温度,最佳组合为超声频率60 kHz,超声时间32 min,提取液pH值10.0,浸提温度50℃,此条件下蛋白提取率可达77.75%,冻干蛋白粉的纯度为91.53%。

Taking hanging dried apricot produced in Sanyuan County of Shaanxi Province as raw material and the protein extraction rate as index,ultrasonic assisted extraction of almond protein was optimized based on the single factor and orthogonal experiments.The results showed that the influence order of various factors on the extraction rate of almond protein was as follows:ultrasonic frequency>ultrasonic time>pH of extraction solution>extraction temperature.The optimal combination was ultrasonic frequency 60 kHz,ultrasonic time 32 min,pH of extraction solution 10.0,extraction temperature 50℃.Under this condition,the protein extraction rate could reach 77.75%,and the purity of freeze-dried protein powder was 91.53%.