Ảnh hưởng của các yếu tố trích ly đến hiệu suất thu hồi protein và chỉ số độ ổn định nhũ tương của protein từ cám gạo

Nguyễn Văn Gí; Vương Bảo Thy; Nguyễn Ngọc Quí; Trần Ngọc Điệp; Đặng Xuân Đào; Trần Hữu Thanh Huy; Bùi Thế Vinh

Số phát hành: Số 17 - Tháng 6 - 2026 Hóa học - Công nghệ thực phẩm

Ảnh hưởng của các yếu tố trích ly đến hiệu suất thu hồi protein và chỉ số độ ổn định nhũ tương của protein từ cám gạo

Xuất bản: tháng 7 20, 2026

Tóm tắt

Nghiên cứu nhằm khảo sát ảnh hưởng của đơn yếu tố công nghệ đến quá trình trích ly protein từ cám gạo đã tách dầu (DRB) gồm: loại dung môi (nước cất, ethanol 30%, ethanol 50% và ethanol 70%), tỷ lệ cám gạo đã tách dầu (DRB): dung môi (1:1, 1:4, 1:7, 1:10 và 1:13, w/v) và pH (5,0; 6,0; 7,0; 8,0; 9,0 và 10,0) đến hiệu suất thu hồi protein và chỉ số ổn định nhũ tương (ESI) của protein thu nhận được. Kết quả cho thấy, nước cất là dung môi cho khả năng trích ly tốt nhất, cho hiệu suất thu hồi protein và chỉ số ESI lần lượt là 71,38% và 73,70; Tỷ lệ cám gạo đã tách dầu (DRB): nước cất là 1:10, cho hiệu suất thu hồi protein và chỉ số ESI lần lượt là 75,74% và 75,39; và pH 9,0 cho hiệu suất thu hồi cao nhất (82,46%) và chỉ số ESI đạt 75,20. Các kết quả này cung cấp cơ sở khoa học quan trọng cho việc tối ưu hóa đa biến quy trình trích ly protein từ cám gạo đã tách dầu, đồng thời mở ra hướng phát triển nguyên liệu protein thực vật chất lượng cao từ nguồn phụ phẩm nông nghiệp dồi dào tại Việt Nam.

Từ khóa

cám gạo đã tách dầu (DRB) độ ổn định nhũ tương hiệu suất thu hồi protein trích ly

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