响应面优化花生分离蛋白提取工艺的研究  

Optimization of processing parameters for extraction of peanut protein isolate by response surface methodology

作　　者：章宝[1] 单杨[1,2] 李高阳[1,2] 

机构地区：[1]中南大学隆平分院,湖南长沙410125 [2]湖南省农产品加工研究所,湖南长沙410125

出　　处：《食品工业科技》2012年第11期270-274,共5页Science and Technology of Food Industry

基　　金：公益性行业(农业)科研专项(200903043);湖南省产学研结合专项(2009XK6001)

摘　　要：采用碱提酸沉法从低变性花生粕中提取花生分离蛋白,以花生分离蛋白提取率为响应值,应用Box-BehnkenDesign(BBD)对碱提温度、时间、pH和液料比4因素进行响应面分析,确定碱提的最佳工艺条件为:碱提温度57.5℃、时间100min、pH9.2和液料比12∶1;通过单因素实验确定最佳酸沉pH为4.5。在此条件下,花生分离蛋白最高提取率为87.57%,与预测值87.88%相对误差约为0.4%。Peanut protein isolate was prepared through alkaline extraction and acid precipitation from low variability peanut meal. The optimal values of theoretical parameters including extraction temperature, ratio of liquid and material,extraction time and extraction pH were investigated by Box-Behnken surface response design method. The optimum conditions of alkaline extraction were as followed =extraction temperature 57.5℃, ratio of liquid to material 12：1,extraction time 100min and pH 9.2. And based on the single-factor test,the optimum pH4.5 of acid precipitation was determined. Under these conditions,the maximum protein extraction rate of 87.57% was obtained. The relative error with predicted value was 0.4%.

关 键 词：碱提酸沉 响应面法 分离蛋白 氨基酸 

分 类 号：TS201.1[轻工技术与工程—食品科学]