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用碱性蛋白酶法一步提取了山药中多种水溶性化学成分。考察了原料与提取液质量比、酶用量、酶解时间、pH和温度对山药蛋白质提取率的影响,并对酶法提取物中各水溶性成分进行了定量分析。通过单因素和正交实验,确立了酶法提取山药蛋白的最优工艺条件:m(山药粉)∶m(提取液)=1∶10,酶用量70 U/g(山药粉),提取时间1.5 h,pH=9.5,温度45℃。在最佳提取条件下,提取物得率为13.20%,山药蛋白质、糖蛋白、多糖、皂苷以及脂肪酸的提取率分别为67.14%,38.01%,78.81%,44.24%和16.42%。由此推断,上述酶法提取工艺对山药中各营养成分均起到很好的浓缩富集作用,提取物溶解性良好,可以满足食品添加剂、保健药品或化妆品添加剂的要求。
Alkaline protease method with one-step extraction of a variety of water-soluble yam chemical composition. The effects of mass ratio of raw materials to extract, enzyme dosage, enzymolysis time, pH and temperature on the extraction rate of yam protein were investigated. The quantitative analysis of water-soluble components in yam extracts was also carried out. Through the single factor and orthogonal experiment, the optimum technological conditions for enzymatic extraction of yam protein were established: m (yam powder): m (extract) = 1:10, enzyme dosage 70 U / g (yam powder), extraction time 1.5 h, pH = 9.5, temperature 45 ℃. Under optimal extraction conditions, the extraction yield was 13.20%. The extraction rates of yam protein, glycoprotein, polysaccharide, saponin and fatty acid were 67.14%, 38.01%, 78.81%, 44.24% and 16.42%, respectively. It can be inferred that the enzymatic extraction process of yam on the nutritional content of all played a very enrichment enrichment, good solubility of the extract, to meet the requirements of food additives, health care products or cosmetic additives.