硫酸铵沉淀法提取豌豆分离蛋白.docVIP

硫酸铵沉淀法提取豌豆分离蛋白 摘要 本实验主要采用硫酸铵沉淀法提取豌豆分离蛋白，研究不同硫酸铵饱和度、提取时间、料液比以及缓冲液pH等因素对豌豆分离蛋白提取含量的影响。通过单因素和正交验确定最佳提取条件，通过实验得出硫酸铵沉淀法提取豌豆分离蛋白的最佳工艺为：硫酸铵饱和度梯度10%-80%、料液比为1：15、缓冲液pH为8.5、提取时间为60min，在该条件下豌豆分离蛋白含量最高可以达到58.35mg/100g。 关键词：豌豆；分离蛋白；硫酸铵沉淀法；提取  ISOLATION ON PEA PROTEIN BY AMMONIUM SULFATE PRECIPITATION EXTRACTION ABSTRACT In this experiment,extracted using ammonium sulfate precipitation pea protein isolate,it studied the influence on the extract content of pea protein isolate such factors as ammonium sulfate saturation, extraction time, solid-liquid ratio, and buffer pH.Through single-factor experiment and orthogonal experiment to confirm the optimum extraction conditions,which was as following:ammonium sulfate saturation is 10% to 80%,extraction time is 60 min,solid-liquid ratio is 1：15,buffer pH is 8.5,and in this condition the pea protein reach the maximum,as high as 58.35mg/100g。 Key words:pea; protein isolates; ammonium sulfate precipitation; extraction  目录 1 前言---------------------------------------------------------------------------------------1 1.1 豌豆概述-------------------------------------------------------------------------1 1.1.1 豌豆的--------------------------------------------------------1 1.1.2 豌豆的营养--------------------------------------------------------1 1.1.3 豌豆的--------------------------------------------------------2 1.2 豌豆蛋白-------------------------------------------------------------------------2 1.2.1 豌豆蛋白的组成--------------------------------------------------------2 1.2.2 豌豆蛋白的应用价值--------------------------------------------------2 1.3 蛋白质的提取方法-------------------------------------------------------------3 1.3.1 改变提取液的pH------------------------------------------------------3 1.3.2 采用感胶离子序列的盐类对蛋白质的物化性质的影响 1.3.3 盐析法----------------------------- 1.3.4 有机溶剂萃取法----------------------------- 1.3.5 等电点沉淀法----------------------------- 1.3.6 酶处理法----------------------------- 1.4 蛋白质的测定方法----------