响应面法优化鹰嘴豆蛋白提取工艺  

Optimization of Chickpea Protein Extraction Using Response Surface Methodology

作　　者：周丽卿[1] 杜双奎[1] 赵佳[1] 杨红丹[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2012年第8期66-70,共5页Food Science

基　　金：陕西省科技厅科技攻关项目(2008K01-02)

摘　　要：以脱脂鹰嘴豆粉为材料,采用碱溶酸沉法提取鹰嘴豆蛋白,利用单因素试验和响应面法对鹰嘴豆蛋白的提取工艺条件进行分析与优化。结果表明,碱溶酸沉工艺参数对鹰嘴豆蛋白提取率有显著影响,因素影响主次顺序为pH值>液料比>提取时间。鹰嘴豆蛋白碱溶酸沉提取优化工艺参数:pH11.0、液料比17.7:1(mL/g)、提取时间88.4min、提取温度20℃,蛋白提取率达到82.33%。所得鹰嘴豆蛋白提取回归模型高度显著(R2=0.9630),拟合性好,可用于预测蛋白提取率。The purpose of the present study was to optimize alkali protein extraction from defatted chickpea using one-factor-at-a-a-time method and response surface methodology.The results showed that all investigated parameters had a notable effect on the extraction yield of chicken protein and could be ranked in decreasing order of importance in their effects as follows： pH liquid-to-material ratioextraction time.The optimal extraction parameters were pH 11.0 and 17.7：1（mL/g） of liquid-to-material ratio for 88.4 min of extraction at 20 ℃,resulting in an extraction yield of 82.33%.The established regression model describing the extraction yield of chicken protein as a function of three extraction parameters was highly significant（R2=0.9630）.The predictive and experimental results were found to be in good agreement.Thus,the model was applicable for the prediction of protein yield.

关 键 词：鹰嘴豆蛋白 工艺参数 响应面优化 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]