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生物质化学工程

生物质化学工程 ›› 2007, Vol. 41 ›› Issue (5): 25-27.

• 研究报告 • 上一篇    下一篇

超声波法提取黑木耳蛋白质的工艺研究

王振宇, 郝文芳   

  1. 东北林业大学 食品与工程实验室, 黑龙江 哈尔滨 150040
  • 收稿日期:2007-03-22 修回日期:1900-01-01 出版日期:2007-09-30 发布日期:2007-09-30

Study on the Jew's-ear Protein Extraction by Ultrasonic Method

WANG Zhen-yu, HAO Wen-fang   

  1. Northeast Forestry University, Food and Engineering Laboratory, Harbin 150040, China
  • Received:2007-03-22 Revised:1900-01-01 Online:2007-09-30 Published:2007-09-30

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摘要： 研究了超声波法提取黑木耳蛋白质的工艺。用高能超声波破碎细胞,以提高木耳蛋白质的提取得率。采用单因素及正交试验探索了影响蛋白质提取得率的主要因素。最佳提取工艺为:提取时间 25 min,料液比1:50(g:mL),提取3次。在此条件下蛋白质的提取得率为 2.60%,与传统工艺相比,提取时间大大减少,提取得率显著提高。

关键词: 黑木耳蛋白质, 超声波, 分离提取

Abstract: The Jew's-ear protein extraction by ultrasonic method was studied. High power ultrasonic was used to disrupt cell to increase extraction yied of Jew's-ear protein. The main influence factors on protein yield were explored by single factor test and orthogonal test. The optimal extraction conditions were 25 min of irradiation time,1:50 of solid-liquid ratio,3 times of irradiation. The extraction yield of protein was 2.60%. Comparing with traditional technique, the extraction time decreased dramatically and extraction yield increased markedly.

Key words: Jew's-ear protein, ultrasonic, extraction

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