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燕山大学课程设计说明书大豆分离蛋白（SPI）分离提取工艺及其优化条件的探究学院（系）：环境与化学工程学院年级专业：08级生物化工学号：燕山大学课程设计（论文）任务书院（系）：环境与化学工程学院基层教学单位：生物工程系学号学生姓名专业（班级）08级生物化工设计题目大豆分离蛋白（SPI）分离提取工艺及其优化条件的探究设计主要内容1.单因素实验确定SPI提取工艺参数范围的设计；2.正交实验确定SPI提取工艺优化条件的设计；3.最佳SPI提取工艺优化参数下应用碱提新工艺的设计；设计要求1.要有明确设计的目的；2.提出设计方案之前要充分查阅各种文献资料（15篇以上）；3.设计合理的关于SPI分离提取工艺及其最优条件探究的操作方式或方案；4.说明书撰写要求语言精练，表述清楚，设计方案可行且具创新性；5.设计提出总结与分析（包括讨论展望，个人收获体会等）；工作量1.至少阅读15篇以上的相关科技文献，外文文献三篇以上；2.设计文字至少在15000字以上；工作计划6.27——6.28查阅资料6.29——6.30整理文献7.1——7.2提出设计方案7.2——7.3撰写说明书7.4——7.6检查内容，准备答辩7.7——7.7答辩参考资料[1]刘红玉,郑惠枚,郝国东.大豆分离蛋白的生产工艺.农机化研究,2002,23(2):1221.[2]熊拯,郭兴凤等.大豆分离蛋白的提取及其在面制品中的应用.粮油食品科技,2006,14(6):59-61.[3]胡小中,温光源等.多级逆流醇浸法制取大豆浓缩蛋白工艺的研究.食品工业科技,2009,30(3):272-275.[4]李大鹏,赵睿.低温脱脂豆粕中大豆分离蛋白提取工艺的研究.农产品加工学刊,2007,12(3):17-20.指导教师签字基层教学单位主任签字说明：学生、指导教师、基层教学单位各一份。2011年6月27日燕山大学课程设计成绩评定表设计者姓名:学号:设计题目:大豆分离蛋白（SPI）分离提取工艺及其优化条件的探究说明书成绩评定（满分100分）：得分设计内容的切题程度：满分20分（）设计内容的规范程度：满分10分（）设计书前后内容完整：满分20分（）设计说明说排版成绩：满分20分（）设计说明书的工作量：满分20分（）设计过程平时成绩：满分10分（）成绩：答辩成绩评定：（满分100分）得分仪表成绩：满分20分（）口语表达：满分20分（）幻灯质量：满分20分（）设计分析：满分40分（）成绩：设计撰写成绩（70%）答辩成绩（30%）合计教师签字：2011年7月8日2010-2011春季学期生物工程专业课程设计结题论文大豆分离蛋白（SPI）分离提取工艺及其优化条件的探究摘要本设计拟定以低温脱脂豆粕为原料，以改良的碱提酸沉新工艺对大豆分离蛋白（SPI）进行分离提取，并对其工艺的优化条件进行探究。设计实验主要分为三个部分来探究SPI分离提取工艺及其优化条件：单因素实验确定SPI提取工艺参数范围的设计；正交实验确定SPI提取工艺优化条件的设计；最佳SPI提取工艺优化参数下应用碱提新工艺的设计。第一部分设计单因素实验分别探究SPI提取工艺参数（料液比、提取温度、提取时间、酸碱度）范围，为进一步工艺最优条件探究奠定基础；第二部分设计在确定SPI提取工艺参数基础上，借助正交实验进一步确定其优化条件；第三部分在前两部分基础上，将其最优工艺参数条件应用于改良的SPI提取新工艺中，以最大化提高蛋白质提取率。通过本次课程设计，拟确定改良的碱提酸沉新工艺进行SPI提取的优化条件，以获得较高蛋白质提取率及各项指标的数据范围,进一步扩宽SPI的应用范围,为蛋白质提取在本专科实验教学中的应用提供参考依据，并为今后某些物质的分离提取工艺研究奠定技术基础。关键词：大豆分离蛋白；碱提酸沉法；分离提取；工艺条件优化I目录第一部分：文献综述1.大豆分离蛋白概况背景····································································11.1大豆产物简介·······································································11.2大豆分离蛋白（SPI）概述·······················································11.3大豆分离蛋白功能特性···························································21.3.1乳化性··········································································21.3.2水合性··········································································21.3.2.1吸水性···································································21.3.2.2保水性···································································31.3.2.3膨胀性···································································31.3.3吸油性··········································································31.3.4胶凝性（又称凝胶性）····················································41.3.5溶解性··········································································41.3.6起泡性··········································································41.3.7粘性·············································································51.3.8结团性··········································································51.3.9组织性··········································································52.大豆分离蛋白应用前景··································································52.1在乳制品中的应用···········································································62.2在面制品中的应用···········································································62.2.1面条和挂面····································································72.2.2培烤食品·······································································72.2.3方便面··········································································72.3在肉制品中的应用···········································································72.4在其他食品中的应用·······································································82.4.1饮料生产·······································································82.4.2作为发泡剂····································································82.4.3罐头食品·······································································83.大豆分离蛋白提取工艺方法····························································83.1酸沉碱提法·····················································································93.2超过滤法························································································93.3反胶束萃取分离法···········································································93.4离子交换法·····················································································10燕山大学课程设计说明书Ⅱ3.5起泡法····························································································103.6反相高效液相色谱法·······································································104.我国分离提取大豆分离蛋白（SPI）发展现状······································114.1大豆分离蛋白的发展现状························································114.2我国大豆分离蛋白生产水平与国外先进水平的差距·······················134.2.1对大豆原料加工处理不重视·············································134.2.2产品的功能差································································144.2.3综合效益差···································································145.总结——本设计的研究宗旨以及意义···············································14第二部分：课程设计部分1.材料·························································································161.1实验原