酶法提取茶叶籽中蛋白质工艺优化

摘要

Effects of variety of enzymes, dosage of enzyme, reaction temperature of enzyme, pH, reaction time of enzyme and solid-liquid ratio（M/S） on the enzymatic extraction technology of protein from tea seeds were investigated and optimized by means of orthogonal design. The results showed that the the protein obtained was characterized by pH 3.6, and the best effects of factors on extraction were alkali protease and the above parameters had different effects on protein extraction in the following order of time, pH, temperature, and alkali protease concentration. A maximum protein yield of 83.04% was obtained under the optimal values of extraction parameter which were solid/liquid ratio 1：25, alkali protease concentration 200U/g, pH 10.0, extraction temperature 40℃ and extraction time 45min.%研究酶制剂的种类、用量、酶反应温度、pH值、酶反应时间、料液比等因素对茶叶籽中蛋白质提取的影响，通过正交试验，获取最佳的提取工艺条件。结果表明，茶叶籽蛋白的等电点为pH3．6，碱性蛋白酶对茶叶籽粗蛋白的提取效果最好，各因素对提取率影响的次序为：酶反应时间〉pH〉酶反应温度〉碱性蛋白酶添加量；酶法提取茶叶籽蛋白最佳工艺条件为：料液比1：25、碱性蛋白酶用量200U／g、PH值为10．0、酶反应温度40℃、酶反应时间45min，在此条件下，茶叶籽蛋白提取率达到83．04％。