二次通用旋转组合设计法优化酶法提取茶叶籽蛋白工艺  

Optimization of technological conditions for enzymatic extraction of tea seeds protein with quadratic regression rotational composite design

作　　者：冯磊[1] 麻成金[1,2] 黄群[1,2] 彭忠瑾[1] 黄伟[1] 向勇平 

机构地区：[1]吉首大学食品科学研究所,湖南吉首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,湖南吉首416000 [3]湖南省古丈县科技局,湖南吉首416300

出　　处：《食品工业科技》2012年第17期215-219,共5页Science and Technology of Food Industry

基　　金：湖南省科技厅科技计划项目(2009NK3119)

摘　　要：采用二次通用旋转组合设计实验优化碱性蛋白酶提取茶叶籽蛋白工艺。在单因素实验基础上,选择碱性蛋白酶用量、pH、酶反应时间与温度为实验因素,以茶叶籽蛋白提取率为指标建立回归数学模型。对实验结果进行方差分析及对数学模型进行优化,获得了茶叶籽蛋白酶法提取的最佳条件为:料液比1:25、碱性蛋白酶用量200U/g、pH10.5、酶反应时间55min、酶反应温度45℃,在此条件下蛋白提取率可达75.83%。The technological conditions for enzymatic extraction of tea seeds protein was optimized by using alkaline proteinase with quadratic regression rotational composite design.On the base of single factors experiments, main factors that affecting the extraction efficiency, such as dosage of Alkali protease, pH value, enzymatic extraction time and temperature, were selected. And the regression mathematics model was established with extraction efficiency as criteria. With variance analysis of experiment results and optimization of mathematics model, the optimum conditions for enzymatic extraction of tea seeds protein were supposed to be follows：solid-liquid ratio 1：25,dosage of alkali protease 200U/g, pill0.5, enzymatic extraction time 55min, temperature 45℃. In these optimum conditions,extraction efficiency of tea seeds protein could be reached to 75.83%.

关 键 词：茶叶籽蛋白 酶法提取 二次通用旋转组合设计 工艺优化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]