响应面优化大麦中热稳定蛋白质的提取条件  

Optimization of Extraction Technology Condition of Heat-stable Proteins from Barley Using Response Surface Methodology

作　　者：陈霞[1] 石维忱[2] 翟明昌[1] 姚峻[1] 莫新迎[1] 韩丹[1] 赵长新[1] 

机构地区：[1]大连工业大学生物与食品工程学院,辽宁大连116034 [2]中国发酵工业协会,北京100833

出　　处：《食品研究与开发》2010年第9期11-14,共4页Food Research and Development

基　　金：国家"十一五"国家科技支撑计划重点项目(2007BAK36B01)

摘　　要：利用响应面分析法考察缓冲液提取大麦热稳定蛋白的浸提时间、液料比和浸提温度对大麦中热稳定蛋白含量的影响。通过试验数据分析得到,其最佳浸提温度为20.126℃,液料比为6.437:1(mL/g),浸提时间为119.326min,此时通过缓冲液提取得到的热稳定蛋白含量为2.189mg/g。Heat-stable proteins of barley play a major role in the formation,stability,and texture of head foams.With response surface methodology,we investigated that temperature,extract time and extract water had an effect on the contents of heat-stable proteins in the barley.The results showed that the optimum conditions of heat-stable proteins are：extract temperature 20.126 ℃,ratio of material to water 6.437：1（g/mL）,extract time 119.326 min,the highest extracting purity is 2.189 mg/g.

关 键 词：热稳定蛋白 大麦 响应面分析 

分 类 号：TQ936.2[化学工程]