CAJ | 학술논문

采用酶法对葡萄籽中蛋白质进行提取,对蛋白酶用量、提取温度、料液比、pH值、提取时间5个因素进行研究.采用正交试验对最佳工艺进行探讨.结果表明,葡萄籽蛋白的等电点3.8;各因素对酶法提取葡萄籽蛋白的影响次序为料液比>蛋白酶用量>提取时间>提取温度,其中料液比对提取率的影响达到了显著水平;酶法提取葡萄籽蛋白的最佳工艺参数:蛋白酶用量60U/g、提取温度40℃、料液比1:30(g/mL)、提取时间80min、pH7.5.在此最佳工艺下,葡萄籽蛋白提取率可达94%.
채용매법대포도자중단백질진행제취,대단백매용량、제취온도、료액비、pH치、제취시간5개인소진행연구.채용정교시험대최가공예진행탐토.결과표명,포도자단백적등전점3.8;각인소대매법제취포도자단백적영향차서위료액비>단백매용량>제취시간>제취온도,기중료액비대제취솔적영향체도료현저수평;매법제취포도자단백적최가공예삼수:단백매용량60U/g、제취온도40℃、료액비1:30(g/mL)、제취시간80min、pH7.5.재차최가공예하,포도자단백제취솔가체94%.
Enzymatic extraction was used for protein production from grape seeds as a byproduct of grape wine making.The optimal values of theological parameters including extraction temperature,liquid/solid ratio,pH value and extraction time were investigated using single factor method combined with orthogonal array design.Results showed that the above parameters had different effects on protein extraction in the following order of solid/liquid ratio > alealase concentration > time > temperature and a significant effect of solid/liquid ratio was observed.A maximum protein yield of 94% was obtained under the optimal values of extraction parameter as follows:alcalase concentration 60 U/g,extraction temperature 40℃,solid/liqnid ratio 1:30,extraction time 80 min,and pH 7.5.The protein obtained was characterized by pI 3.8.