食品药品中蛋白质分离纯化工艺优化与技术分析

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中图分类号：TS201.21 文献标志码：A 文章编号：1674-0270（2025）32-0174-03

Optimization and Technical Analysis of Protein Separation and Purification Processes in Food and Pharmaceuticals

CUI Xiaorui, ZHU Qingqing (North China Pharmaceutical Genetech Biotechnology Co.,Ltd.,Shijiazhuang O5oo35, China)

Abstract:The rapid development of the foodand pharmaceutical industry has made higherdemands on protein separationandpurificationprocesses.Thisarticletakes teaoilcakeproteinastheresearchoject,prepares itusing the alkali dissolutionandacidprecipitationmethod,optimizes theextractionprocess throughsingle-factorexperiments,and determines the optimal preparation conditions as follows: extraction temperature of 50 C ,pH10,material-to-liquid ratio of 1:35 ,andextractiontimeof 6O minutes.Basedon this,hydrogen peroxide decolorization method isused for purification, andthe process parameters areoptimized through experiments,determining theoptimaldecolorization conditionsas follows:hydrogen peroxide addition of 4% ,temperature of 40 C ,time of 6O minutes,and pH8.High-performance liquid chromatography analysis shows that the purity of the purified protein exceeds 90 % ; antioxidant activity experiments indicate thathepurified proteinhasstrongradicalscavengingability.Thisprocesissimple tooperate,low-cost,andcanbesaledup forproduction,providingtechnicalreferenceforeficientseparationandpurfcationofproteinsinfoodandpharmaceuticals. Key words: food and pharmaceuticals; protein; separation and purification processes

1实验材料与方法

1.1 实验材料实验材料如表1所示。（剩余5027字）