【摘要】 大豆粕是大豆提油加工后的主要副产物，是优质的蛋白质资源，为了有效利用大豆粕，采用碱溶酸沉法提取大豆粕蛋白质，通过单因素试验及响应面优化试验研究大豆蛋白质的提取工艺，提高大豆粕蛋白质的提取率及纯度。以大豆粕粉为原料，蛋白质提取率为指标，选用碱提取pH值、碱提取时间、碱提取温度和酸沉pH值为单因素进行提取试验，在单因素试验的基础上设计了响应面优化试验，再通过验证试验，最终确定了大豆粕分离蛋白的最佳提取工艺。结果表明，酸沉pH4、碱提取pH11、碱提取时间40 min、碱提取温度60℃为最佳提取条件，大豆粕蛋白质提取率为44.3%。更多还原

【Abstract】 Soybean meal is the main by-product of soybean oil extraction and is a high quality protein resource. In order to make effective use of soybean meal, soybean protein was extracted by alkaline solution and acid isolation method. The extraction process of soybean protein was studied by single-factor experiments and response surface optimization experiments to improve the extraction rate and purity of soybean meal protein. With soybean meal powder as raw material and protein extraction rate as index, alkali extraction pH value, alkali extraction time, alkali extraction temperature and acid precipitation pH value were selected as single factors to carry out extraction experiments. On the basis of single factor experiments, response surface optimization experiments were designed, and the optimal extraction process of soybean meal protein isolate was finally determined through verification experiments. The results showed that acid precipitation pH 4, alkali extraction pH 11, alkali extraction time 40 min and alkali extraction temperature 60℃ were the optimal extraction conditions, achieving a soybean meal protein extraction rate of 44.3%.更多还原