食品科学 ›› 2008, Vol. 29 ›› Issue (1): 169-172.

• 工艺技术 • 上一篇    下一篇

微波酶法提取玉米蛋白粉中玉米黄素的研究

 刘振春, 张岚   

  1. 吉林农业大学食品工程学院; 吉林农业大学食品工程学院 吉林长春130118; 吉林长春130118;
  • 出版日期:2008-01-15 发布日期:2011-07-28

Study on Extraction of Corn-yellow Pigment from CGM by Microwave and Enzyme

 LIU  Zhen-Chun, ZHANG  Lan   

  1. College of Food Engineering, Jilin Agricultural University, Changchun 130118, China
  • Online:2008-01-15 Published:2011-07-28

摘要: 玉米蛋白粉中富含具有多种生理功能的玉米黄色素,传统的提取方法为有机溶剂萃取法,提取时间较长。本研究利用微波和酶技术相结合,可在短时间内提高产品得率,最佳工艺参数为:微波功率480W处理35s,料液比1:10,底物浓度5%,加酶量1.4%,酶解6h。

关键词: 微波, 酶解, 玉米黄色素

Abstract: Corn gluten meal(CGM) consists of plenty corn-yellow pigment. However, the extraction of the pigment require a long extraction time. The experiment studied the optimum technology conditions by microwave and enzymolysis from CGM with single factor tests and orthogonal tests. The results showed that the optimum extraction conditions are: microwave output power 450 W, microwave radiation time 35 s and the ratio of solid to liquid 1:10 with 95% ethanol, substrate concentration 5%, enzyme density 1.4% and enzymolysis time 6 h.

Key words: microwave, enzymolysis, corn-yellow pigment