地木耳中蛋白質(zhì)的提取工藝研究

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摘 要：本文以提取溫度、pH值及時(shí)間為考察因素，通過單因素試驗(yàn)和正交試驗(yàn)考察其對(duì)地木耳中蛋白質(zhì)提取效果的影響。結(jié)果表明，最佳蛋白質(zhì)提取條件為提取溫度50 ℃、提取時(shí)間2.0 h、pH=9，該條件下蛋白質(zhì)的回收率為75.01%。

關(guān)鍵詞：地木耳；蛋白質(zhì)；提取工藝

Research on the Extraction Process of Protein from

Nostoc commune

HE Fang， WANG Qian， LI Yanping*

（College of Chemical and Biological Engineering， Yinchuan University of Energy， Yinchuan 750105， China）

Abstract： In this paper， the extraction temperature， pH value and time were used to investigate the effects of single factor test and orthogonal test on the protein extraction effect of Nostoc commune. The results showed that the optimal protein extraction conditions were 50 ℃， 2.0 h and pH=9， and the protein recovery rate was more than 75.01%.

Keywords： Nostoc commune; protein; extraction process

地木耳，又稱地皮菜、地軟、地踏菜等，是一種廣泛分布于世界各地的野生食用菌，多生長(zhǎng)于無污染的背陰山坡及潮濕土壤表面[1-3]。（剩余3474字）