超声辅助酶法对杜仲籽粕蛋白的提取工艺优化

Optimization of Preparation of Eucommia ulmoides Seed Meal Protein by Ultrasound-assisted Enzymatic Method

为充分利用生物质废弃物杜仲籽粕和高值化开发杜仲籽粕蛋白,以杜仲籽粕为原料,采用超声辅助蛋白酶法制备了杜仲籽粕蛋白。采用单因素实验系统分析了加酶量、液料比、酶解温度、酶解时间、pH值、超声功率和超声时间对蛋白提取率的影响,并通过响应面实验优化了杜仲籽粕蛋白的提取工艺条件。研究发现,加酶量和液料比在一定范围内对杜仲籽粕蛋白的提取率影响较小。当加酶量为0.8%和液料比为15(mL∶g)时,杜仲籽粕蛋白提取率最高。其他单因素对杜仲籽粕蛋白提取率的影响大小排序依次为:酶解时间>超声时间>超声功率>pH值>酶解温度。在最优化条件下(酶解温度40℃、酶解时间88 min、pH值10、超声功率300 W和超声时间57 min),杜仲籽粕蛋白提取率最高可达27.91%。

In order to make full use of Eucommia ulmoides seed meal biomass waste and develop Eucommia ulmoides seed meal protein for high-value,Eucommia ulmoides seed meal protein was prepared by ultrasonic assisted protease method.The effects of enzyme dosage,liquid to solid ratio,enzymatic temperature,enzymatic time,pH,ultrasonic power and ultrasonic time on the protein extraction yield were analyzed by single factor experiment system.It was found that the enzyme dosage and liquid-solid ratio had little effect on the protein extraction yield within a certain range.The highest protein extraction yield was obtained under the condition of the enzyme dosage of 0.8%and the liquid-solid ratio of 15(mL∶g).The effect of other single factors on the protein extraction yield was as follows:enzymatic time>ultrasonic time>ultrasonic power>pH value>enzymatic temperature.Under the optimal conditions(enzymatic temperature of 40℃,enzymatic time of 88 min,pH value of 10,ultrasonic power of 300 W and ultrasonic time of 57 min),the highest protein extraction yield was 27.91%.