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研究了碱热法分离制备红菇娘籽蛋白的工艺条件,并用微量凯氏定氮法测定蛋白质含量。碱热法提取蛋白质是利用蛋白质在强碱作用下能絮凝沉降的性质,把pH调至强碱性,使蛋白质产生最佳的絮凝效果。在单因素实验的基础上,以絮凝温度、絮凝时间、提取液pH值3因素进行正交实验,确定出红菇娘籽蛋白的最佳分离制备条件为:絮凝温度40℃、絮凝时间50 min、pH值11,粗蛋白的提取率为46.91%。粗蛋白中17种氨基酸种类齐全,含量丰富。
The conditions for the preparation of Rhizomuclopsis pinnatifida protein by alkaline thermal method were studied. The protein content was determined by micro Kjeldahl method. Alkaline heat extraction of protein is the use of protein in the role of strong alkali flocculation settling properties, the pH adjusted to alkaline, the protein produce the best flocculation effect. On the basis of single factor experiment, orthogonal experiment was carried out on the factors of flocculation temperature, flocculation time and pH value of the extract. The optimum conditions for the separation and preparation were as follows: flocculation temperature 40 ℃, flocculation time 50 min , PH 11, crude protein extraction rate of 46.91%. 17 kinds of crude protein in a full range of amino acids, rich in content.