CAJ | 학술논문

以脱脂菜籽粕为原料，在单因素试验基础上采用响应面分析方法优化菜籽清蛋白的超声辅助提取工艺，研究液料比、提取时间、超声温度、超声功率对菜籽清蛋白提取率的影响；并对得到的产品进行氨基酸组成分析。结果表明，最佳的工艺条件为液料比18 mL／g，提取时间62 min，超声温度42℃，超声功率80 W，且最优条件下实际提取率为8．53％；氨基酸分析结果显示，菜籽清蛋白中氨基酸种类齐全，必需氨基酸组成均衡，符合 FAO ／WHO 推荐模式，是一类优质的植物蛋白资源。
이탈지채자박위원료，재단인소시험기출상채용향응면분석방법우화채자청단백적초성보조제취공예，연구액료비、제취시간、초성온도、초성공솔대채자청단백제취솔적영향；병대득도적산품진행안기산조성분석。결과표명，최가적공예조건위액료비18 mL／g，제취시간62 min，초성온도42℃，초성공솔80 W，차최우조건하실제제취솔위8．53％；안기산분석결과현시，채자청단백중안기산충류제전，필수안기산조성균형，부합 FAO ／WHO 추천모식，시일류우질적식물단백자원。
The optimization of ultrasound -assisted extraction for napin (rapeseed albumin)from defatted rape-seed meal has been determined with single factor experiments and response surface analysis.Effects of liquid /meal ratio,extraction time,ultrasonic temperature and ultrasonic power on napin extraction yield have been studied in the paper,and the amino acid composition (AAC)of obtained napin has also been analyzed.The optimal extraction con-ditions were liquid /meal ratio of 18 mL/g,extraction time of 62 min,ultrasonic temperature of 42 ℃ and ultrasonic power of 80 W.On the optimal conditions,the actual extraction rate of napin was 8.53%.The results of AAC indi-cated that the napin was richly contained in all kinds of amino acids.The AAC of napin was balanceable and it com-plied with the FAO /WHO recommendation pattern.It could be judged that napin could be considered as a fine re-source of vegetable protein.