响应面法优化碱蓬叶蛋白提取工艺研究  

Technological Research on Extraction of Leaf Protein from Suaeda by Response Surface Methodology

作　　者：衣丹[1] 刘发义[1] 臧家业[1] 沈继红[1] 王能飞[1] 

机构地区：[1]国家海洋局第一海洋研究所,青岛266061

出　　处：《食品工业》2011年第10期52-54,共3页The Food Industry

基　　金：海洋公益性行业科研专项(201005031)

摘　　要：通过单因素试验和响应面爬坡试验,研究碱蓬叶蛋白提取的最佳工艺,试验结果表明:料液比1:4,打浆5 min,滤液pH10,絮凝温度70℃,絮凝时间9 min,在此条件下获得的碱蓬叶蛋白含量为36.75%。In this study the single factor experiment and response surface methodology were used for extracting protein from Suaeda leaves.The optimum fermentation technological conditions were： the radio of water to Suaeda leaves of 4,pulping time of 5 min,pH=10,water temperature of 70 ℃,heating time of 9 min,while that of the LPC was 36.75%.

关 键 词：碱蓬 叶蛋白 蛋白质含量 响应面分析 

分 类 号：TQ461[化学工程—制药化工]