超声辅助提取核桃粕蛋白的工艺研究

Ultrasound-assisted Extraction of the Proteins from Walnut Meal

摘要:

基于核桃粕资源浪费严重，核桃粕蛋白不能被充分利用的现状，本研究以核桃粕为原料，利用超声波对核桃粕中蛋白质提取工艺进行探索并优化。在传统碱提的基础上，利用六频狭缝式和五频S型超声波设备对核桃粕进行处理，研究蛋白得率和纯度并对其做综合评分（Y），筛选最优超声波工作模式。在最优工作模式下，对超声参数进行单因素及正交优化试验。试验结果表明：最优超声工作模式为20/28 kHz（五频S型超声波设备），最佳超声参数为功率密度120 W/L，超声时间30 min，超声温度55 ℃，料液比1:25（m/V），pH 9。在最优条件下，蛋白得率可达71.00%，纯度可达72.69%，Y值可达71.68%。五频S型超声波设备作为低功率的逆流发散式设备，在核桃粕提取蛋白过程中可实现高效生产，并制备高纯度的核桃蛋白。

Abstract:

Due to the current severe waste and underutilization of walnut meal protein, this study used walnut meal as the raw material to explore and optimize the extraction process of protein from walnut meal using ultrasonic wave. On the basis of traditional alkali extraction, the walnut meal was treated with six-frequency slit type and five-frequency S-type ultrasonic equipment, the protein yield and purity were studied and the comprehensive score (Y) was used to screen the optimal ultrasonic working mode. In the optimal working mode, the ultrasonic parameters were determined by single factor experiments and optimized by orthogonal experiments. The experimental results showed that the optimal ultrasonic working mode was 20/28 kHz using the five-frequency S-type ultrasonic equipment, with the optimum ultrasonic parameters as: power density 120 W/L, ultrasonic time 30 min, ultrasonic temperature 55 ℃, at a material-to-liquid ratio of 1: 25 (m/V), pH 9. Under the optimal conditions, the protein yield reached 71.00%, with the purity as 72.69% and Y value as 71.68%. The five-frequency S-type ultrasonic equipment as a low-power counter-current and divergent device can effectively extract the proteins from walnut meal and enable the production of high-purity walnut protein.