中国食物与营养2025，Vol.31Issue(11)：30-39,10.
超声辅助酶法预处理对黄酒糟蛋白提取的工艺优化及成分分析
Optimization and Composition Analysis of Protein Extraction of Yellow Wine Less by Ultrasonic-assisted Enzymatic Pretreatment
摘要
Abstract
[Objective]To improve the extraction rate of protein from yellow wine lees,and to optimize the pretreatment and extraction technology of yellow wine lees.[Method]With yellow wine lees as raw material,the pretreatment and ultrasonic assisted extraction technology were optimized.And amino acid analysis and molecular weight determination of the protein were carried out.[Result]The optimal enzymolysis conditions of yellow wine lees were:the supplementation of cellulase and xylanase was 2%and 1%,2.5 h enzymatic hydrolysis time,55℃enzymatic hydrolysis temperature,pH=4.5,and the extraction rate was(50.28±0.89)%.On this basis,the optimal conditions of ultrasonic assisted alkali extraction were ultrasonic power 350 W,and ultrasonic time 80 min,and the protein extraction rate of yellow wine less was(61.78±0.29)%,which was 0.65 times higher than that before enzymolysis.Under these conditions,the yellow wine lees protein showed deep and wide fuzzy bands of 3 in the SDS-PAGE gel chromatography.By amino acid analysis,the ratio of essential amino acid and non-essential amino acid(EAA/NEAA)of the protein was 57.233%,which was a high-quality protein.[Conclusion]The extraction conditions of lees protein were optimized,and the extraction rate of lees protein was improved effectively.It also proved the quality of the protein,which laid a foundation for further development and utilization of yellow wine lees protein.关键词
黄酒糟蛋白/预处理/蛋白提取/超声波Key words
yellow wine lees protein/pretreatment/protein extraction/ultrasonic wave引用本文复制引用
李欣培,崔立娟,王焜佳,张珂璠,王飞,徐凌川..超声辅助酶法预处理对黄酒糟蛋白提取的工艺优化及成分分析[J].中国食物与营养,2025,31(11):30-39,10.基金项目
泰山白首乌有机种植及产业开发(项目编号:2021TSGC1259) （项目编号:2021TSGC1259）
山东省中医药管理局中医药科技发展计划项目(项目编号:2019-0976) （项目编号:2019-0976）
国家中医药管理局全国中药资源普查项目(项目编号:GZY-KJS-2018-004) （项目编号:GZY-KJS-2018-004）
国家中药材产业技术体系综合试验站(项目编号:CARS-21). （项目编号:CARS-21）
