榛蘑蛋白提取工艺的优化研究Optimization of Extraction Technology of Protein from Armillaria mellea
张倩,张文博,陈滢竹,姜旭,汤璐,王刚,李艳丽
摘要(Abstract)：
蛋白质是一种保证机体健康的营养物质，具有多种功效。以榛蘑粉末为原料，榛蘑蛋白提取率为指标，采用碱提和超声分步提取榛蘑蛋白，利用响应面法优化榛蘑蛋白提取工艺，等电点法和盐析法相结合沉淀榛蘑蛋白。结果表明，液料比47∶1、碱提pH 10.0、碱提时间1.55 h、碱提温度80℃、超声功率200 W、超声pH 9.0、超声温度30℃的条件下，榛蘑蛋白的提取率为(76.59±0.23)%。榛蘑蛋白质沉淀的方法为先进行等电点沉淀(pI=3.7),然后用90%的饱和硫酸铵进行盐析。试验表明碱提和超声分步提取的方法与传统碱提法相比，可有效提高蛋白提取率。等电点法结合盐析法可提高蛋白得率。该试验结果为榛蘑蛋白的开发利用奠定了基础。
关键词(KeyWords)： 榛蘑;蛋白提取;响应面法;等电点法;盐析法
基金项目(Foundation): 吉林省科技厅项目(20200404052YY);; 2021省级大学生创新创业训练计划项目(202101108SJ)
作者(Author): 张倩,张文博,陈滢竹,姜旭,汤璐,王刚,李艳丽
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