农产品加工（上半月）
農產品加工（上半月）
농산품가공（상반월）
Academic Periodical of Farm Products Processing
2014年
12期
8-11
,共4页
菜籽浓缩蛋白%水酶法%蛋白提取率%正交试验
菜籽濃縮蛋白%水酶法%蛋白提取率%正交試驗
채자농축단백%수매법%단백제취솔%정교시험
rapeseed protein concentrate%aqueous enzymatic%protein yield%orthogonal test
研究水酶法制备菜籽浓缩蛋白的工艺优化，在单因素试验的基础上采用L9（34）正交优化试验，探讨加酶量、提取温度、提取时间和固液比为提取因素对菜籽浓缩蛋白提取的影响。单因素试验和正交试验表明，各因素对菜籽浓缩蛋白提取的影响次序为提取温度>固液比>提取时间>加酶量；水酶法的最佳工艺条件为提取温度60℃，加酶量1.0%，提取时间4 h，固液比1∶4。验证试验得出浓缩蛋白产品中蛋白含量为62.8%，蛋白提取率可达72.3%，制备得到的菜籽浓缩蛋白中抗营养因子成分单宁、植酸、硫苷的脱除率分别为90.2%，62.2%，98.7%。
研究水酶法製備菜籽濃縮蛋白的工藝優化，在單因素試驗的基礎上採用L9（34）正交優化試驗，探討加酶量、提取溫度、提取時間和固液比為提取因素對菜籽濃縮蛋白提取的影響。單因素試驗和正交試驗錶明，各因素對菜籽濃縮蛋白提取的影響次序為提取溫度>固液比>提取時間>加酶量；水酶法的最佳工藝條件為提取溫度60℃，加酶量1.0%，提取時間4 h，固液比1∶4。驗證試驗得齣濃縮蛋白產品中蛋白含量為62.8%，蛋白提取率可達72.3%，製備得到的菜籽濃縮蛋白中抗營養因子成分單寧、植痠、硫苷的脫除率分彆為90.2%，62.2%，98.7%。
연구수매법제비채자농축단백적공예우화，재단인소시험적기출상채용L9（34）정교우화시험，탐토가매량、제취온도、제취시간화고액비위제취인소대채자농축단백제취적영향。단인소시험화정교시험표명，각인소대채자농축단백제취적영향차서위제취온도>고액비>제취시간>가매량；수매법적최가공예조건위제취온도60℃，가매량1.0%，제취시간4 h，고액비1∶4。험증시험득출농축단백산품중단백함량위62.8%，단백제취솔가체72.3%，제비득도적채자농축단백중항영양인자성분단저、식산、류감적탈제솔분별위90.2%，62.2%，98.7%。
In aqueous enzymatic process of rapeseed protein concentrate,on the basis of single factor experiments,using L9(34) orthogonal test,the factors of enzyme dosage,extraction temperature,extraction time and solid-liquid extraction affecting the ratio of rapeseed protein concentrate extracted are explored. The orthogonal test results indicate that the most significant factor which affects the protein yield is extraction temperature,followed by solid-liquid rate,extraction time,and enzymatic concentration in turn. The best extraction condition combination is extraction temperature 60 ℃,enzymatic concentration 1.0%,extraction time 4 h,ratio of solid to liquid 1∶4. Verification test results show that protein concentrate product is 62.8% protein content,protein extraction rate of 72.3%,and the removal rates of anti-nutritional factors ingredients tannin, phytic acid,glucosinolates in rapeseed protein concentrate prepared are 90.2%,62.2%,98.7%,respectively.
