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投稿时间：2017-08-14
投稿时间：2017-08-14
中文摘要: 为了综合利用菜籽粕资源，采用碱法和酸法分步提取，分析pH值、料液比、提取温度、提取时间对蛋白提取率的影响，进一步对其氨基酸组成进行分析。结果表明：碱法提取菜籽粕蛋白的最佳提取工艺为：pH=13，料液比1∶15（g/mL），提取温度45℃，提取时间1 h，提取率为67.86%。第二步酸法提取菜籽粕蛋白的最佳提取工艺为：pH=0.5，料液比1∶15（g/mL），提取温度45℃，提取时间2 h，提取率为36.10%。氨基酸分析结果表明：菜籽粕蛋白含有17种氨基酸，其中必需氨基酸含量占29.41%。
Abstract:In order to utilize rapeseed dregs comprehensively，using the method of alkaline and acid extraction，we studied the effect of pH，solid-liquid ratio，extraction temperature and extraction time on the protein extraction efficiency，and analyzed amino acid compositions.The results showed that the optimum parameters of rapeseed dregs with alkali were as follows：pH 12，solid-liquid ratio 1 ∶15（g/mL），extraction temperature 50℃ and extraction time 1h，under which the protein extraction efficiency was 67.86%.While the rapeseed dregs extraction parameters with acid were pH 0.5，solid-liquid 1 ∶15（g/mL），extraction temperature 45 ℃and extraction time 2 h，under which the protein extraction efficiency was 36.10%.The analysis of amino acid compositions showed that the rapeseed dreg protein contained 17 kinds of amino acids and 29.41%essential amino acids.
文章编号：201805012 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| ZHOU Tian-ju，DING Zhi-en* | School of Tea and Food Technology，Anhui Agricultural University，Hefei 230036，Anhui，China |
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