酶解辅助反胶束法萃取小麦胚芽蛋白前萃工艺的优化  

Optimization of enzymatic extraction of wheat germ protein by reverse micelles

作　　者：毛丙永[1] 张海华[1] 朱科学[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国油脂》2010年第2期29-32,共4页China Oils and Fats

基　　金：江苏省自然科学基金(BK2008102);高等学校博士学科点专项科研基金(20070295034)资助课题

摘　　要：采用由AOT(琥珀酸二(2-乙基己基)酯磺酸钠)-异辛烷-KC l缓冲液组成的反胶束体系,联合酶解技术提取脱脂小麦胚芽蛋白。探讨了反应时间、缓冲液pH、酶加量3个因素对蛋白前萃率的影响,并用响应面优化前萃工艺条件。经响应面分析得到稳定点为鞍点,采用岭嵴分析进一步优化得到最佳小麦胚芽蛋白前萃工艺条件为:反应温度40℃,反应时间1 h,缓冲液pH 9.22,酶加量0.153 AU/g。在此最佳工艺条件下,蛋白前萃率达到76.99%。Reverse micelles combined enzyme hydrolysis was adopted to extract wheat germ protein. Reverse micelles system was formed by sulphosuccinic acid bis （2 -ethylhexyl） ester sodium salt （AOT）, isooetane and KCl buffer solution. Effects of extraction time, the pH of buffer solution and enzyme dosage on forward extraction efficiency were investigated. Response surface methodology was applied to optimize the forward extraction condition, and the stationary point got from response surface model was the saddle point. The ridge analysis was developed to further study the results, and the maximum forward extraction efficiency of 76.99% was obtained at the condition of temperature 40 ℃, extraction time 1 h, pH 9.22 and enzyme dosage 0. 153 AU/g.

关 键 词：酶解 反胶束 小麦胚芽蛋白 响应面 岭嵴分析 

分 类 号：TS201.21[轻工技术与工程—食品科学]