食品与发酵工业2012，Vol.38Issue(2)：212-218,7.
反胶团萃取分离葡萄酒下脚料中葡萄皮蛋白质
Separation of Grape Skins Protein from Wine Sediment by Reversed Micelles Extraction
摘要
Abstract
Extraction of protein from grape skins was investigated with reversed micelles extraction by using cationic surfactant CTAB . Effect of some parameters, such as pH value in aqueous phase, the content of surfactant, ionic strength, concentration of grape skins protein, the species and volume of organic solvent and co-solvent in reversed micellar solution as well as temperature, on the extraction ratio of grape skins protein was examined. Quadratic orthogonal rotation combination experiments were conducted to investigate the effects of concentrations of surfactant, ionic strength and pH value on the extraction rate. The forward-extraction yield of protein was found as high as 56.54% by 32.68mmol/L CTAB/Chloroform/n-butane（4： 1, v/v）from the supernatant with pH 6.4,0.4mol/L NaCl. The best extraction condition was pH value 6.4, concentrations of surfactant 32.68mmol/L, protein concentration l mg/mL, NaCI concentration 0.4mol/L, temperature 30℃. Under this condition： the backward extraction yield was 71.29% by 0.8 mol/L NaCI solution, temperature 20℃ with pH3.8 as backwards extraction condition.关键词
反胶团萃取/十六烷基三甲基溴化铵/葡萄皮蛋白质Key words
reversed micelles extraction/CTAB/grape skins protein分类
轻工纺织引用本文复制引用
张喜峰,李彩霞,崔玮,杨晶,张芬琴..反胶团萃取分离葡萄酒下脚料中葡萄皮蛋白质[J].食品与发酵工业,2012,38(2):212-218,7.基金项目
河西学院青年教师基金项目 （）
