麦胚的微细化处理及其蛋白提取工艺优化

Micronizing treatment of wheat germ and optimization of extraction technology for wheat germ protein

摘要: 为了提高麦胚蛋白的提取率，采用锤式粉碎与胶体粉碎相结合的方法对脱脂麦胚进行微细化处理，再用碱提、超滤浓缩法提取制备麦胚蛋白，同时，通过Box-Behnken中心组合设计（CCD）及响应面分析（RSM），建立了预测麦胚蛋白提取率的二次多项数学模型，优化了蛋白质的提取工艺。结果表明：微细化处理有利于麦胚蛋白的提取，其最佳条件是：麦胚粒度为23 μm，pH值9.5，提取温度51℃。蛋白提取率可达到68.6%。

Abstract: Defatted wheat germ was micronized by comibmed method of hammer mill and colloid mill in order to increase the extraction rate of protein, followed by steps of alkali extraction and ultrafilter concentration, respectively. A quadratic mathematical model was developed statistically by means of Box-Behnken central composite design (CCD) and response surface methodology (RSM). Consequently, the optimized processing parameters were determined, including particle sizes of 23 μm, pH value of 9.5 and temperature of 51℃. The extraction rate can reach 68.6% under optimized conditions. The results show that micronization a helpful treatment to improve the extraction rate of defatted wheat germ protein.