摘要
采用响应面法优化酵母蛋白提取工艺,实验结果表明,酵母蛋白最佳提取方法为0.1%Na Cl、0.97%Na OH、2.0%十二烷基硫酸钠(SDS)和0.77%曲拉通X-100。在此条件下,酵母蛋白提取的理论值为168.68 mg/g(干重),实际提取量为147.57 mg/g(干重),占干酵母质量的14.76%。四溶剂复合法可有效提取酵母蛋白,为提取酵母蛋白提供了方法基础。
The response surface analysis was employed to optimize the protein extraction from yeast. The results showed that the best protein extraction conditions were 0.1% NACl,0.97% NaOH,2.0% SDS and 0.77% Triton X-100. Under the condition,the maximum theoretical concentration of protein extraction was 168.68 mg/g,the actual concentration was 147.57 mg/g which accounted for 14.76% of dry yeast weight. This method could extract protein effectively and provide a support for yeast protein extraction.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第16期304-307,318,共5页
Science and Technology of Food Industry
基金
国家"十二五"科技支撑计划项目(2012BAD31B07)
西北农林科技大学基本科研创新一般项目(Z109021202)
关键词
酿酒酵母
蛋白
提取
响应面设计
Saccharomyces cerevisiae
protein
extraction
response surface design
作者简介
岳红卫（1990-），女，硕士研究生，研究方向：食品营养，E-mail：yhwflier@163．com.
通讯作者：韩富亮（1979-），男，博士，讲师，研究方向：食品营养，E-mail：hanfl@nwsuaf．edu．cn。
