响应面优化超声波辅助水酶法提取蜡梅籽蛋白  

Optimization of Wintersweet Seeds Protein Extraction with Ultrasonic-assisted Aqueous Enzymatic by Response Surface Methodology

作　　者：逯与运[1] 麻成金[1,2] 黄群[1] 石莹[1] 夏姣[1] 张颖[1] 

机构地区：[1]吉首大学食品科学研究所,吉首416000 [2]吉首大学植物资源保护与利用湖南省高校重点实验室,吉首416000

出　　处：《中国食物与营养》2010年第9期59-63,共5页Food and Nutrition in China

摘　　要：采用超声波辅助水酶法提取蜡梅籽蛋白,探讨超声波处理时间与温度、酶用量、碱浸提液pH、酶解温度、酶解时间及料液比对蜡梅籽蛋白提取效果的影响。应用Box-Behnken设计4因素3水平的试验,依据响应面分析确定最优的提取工艺条件。结果表明,最佳提取工艺参数为:超声波处理时间15min,超声波处理温度50℃,料液比1:8,酶用量3.64%,碱浸提pH9.72,酶解温度45℃,酶解时间163min。在此条件下,蜡梅籽蛋白的得率为31.95%。The effects of ultrasonic time and temperature,enzyme dosage,pH of alkali solution,enzymolysis temperature and time and ratio of material to liquid on the extraction rate of wintersueet protein were studied with the protein extracted by the ultrasonic waveassisted aqueous enzymatic methed. Box-Behnken design with 4 factors and 3 levels test was applied in this experiment,while the optimal process conditions were obtained by regression analysis of response sur-face methodology. The results showed that the optimal extraction conditions were as follows：ultra-sonic time 15min, ultrasonic temperature 50℃,material-water ratio 1∶8,enzyme dosage 3.64%,pH value of alkali solution 9.72,enzymolysis temperature 45℃ and enzymolysis time 163min. In this optimal process condition,the yield of wintersweet protein was 31.95%.

关 键 词：蜡梅籽蛋白 超声波辅助 水酶法 工艺参数 

分 类 号：TS201.21[轻工技术与工程—食品科学]