响应面法超声波辅助提取双孢蘑菇蛋白工艺优化  

Optimization of ultrasonic-assisted extraction of protein extraction processing from Agaricus bisporus by response surface methodology

作　　者：马泽青[1] 张宝善[1] 赵舒欣[1] 张云涛[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2012年第23期229-233,共5页Science and Technology of Food Industry

基　　金：2010年度陕西师范大学中央高校基本科研业务费项目(GK201002019)

摘　　要：通过响应面法优化超声波辅助提取双孢蘑菇蛋白工艺条件,在单因素实验的基础上根据Box-Behnken的中心组合实验设计原理,运用Design-Expert 7.0数据统计分析软件,采用四因素三水平的响应面分析法,研究提取温度、料液比、超声功率和超声时间四个因素及其交互作用对提取工艺的影响。确定最优工艺参数是:超声功率130W,提取温度43℃,超声时间40min,料液比1∶5,双孢蘑菇蛋白提取率可达50.39%。Response surface methodology was used to optimize the ultrasonic-assisted extraction processing of protein from Agaricus bisporus.The preparation process of Agaricus bisporus protein was optimized according to Box-Benhnken central composition design principle on foundation of single factor experiment, the method of response surface analysis with 4 factors and 3 levels combined with Design-Expert 7.0 data analysis software was adopted to study extraction temperature, liquid to solid ratio, ultrasonic power, ultrasonic time four factors and their interactions on extraction effect.According to the above results ,the optimum preparation conditions were obtained as follows ： ultrasonic power 130W, extraction temperature 43 ~C, ultrasonic time 40min, ratio of solid： liquid at 1：5, the extraction of Agaricus bisporus protein reached 50.39%.

关 键 词：双孢蘑菇 超声提取 蛋白质 响应面法 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]