响应面法优化高溶解性花生蛋白提取工艺  

Optimization of Extraction Conditions for Improving Solubility of Peanut Proteins by Response Surface Methodology

作　　者：周婷婷[1] 郑杨[2] 吕茜[1] 张玉玉[1] 宋弋[1] 李全宏[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,国家果蔬加工工程技术研究中心,北京100083 [2]北京工商大学食品学院,北京100037

出　　处：《食品科学》2012年第22期22-26,共5页Food Science

基　　金：国家自然科学基金面上项目(30972047)

摘　　要：为开发脱脂花生粕中的蛋白质,研究提取温度、提取pH值、液料比对两种花生蛋白组分——花生球蛋白和伴花生球蛋白溶解性的影响,并以响应面法设计优化提取条件,结果表明:提取温度62.93℃、提取pH9.04、液料比15.11:1(mL/g)时,两种花生蛋白溶解性最好。验证实验得到花生球蛋白的NSI为54.82%,伴花生球蛋白的NSI为74.1%,与模型预测值接近。采用响应面法对花生蛋白组分提取条件进行优化合理可行。This work reports the use of response surface methodology to optimize conditions for the extraction of arachin and conarachin from defatted soybean meal.Defatted soybean meal was suspended in 0.03 mol/L Tris-HCl buffer at a constant temperature and stirred for 1 h.As a result,arachin and conarachin were extracted into the supernatant.Temperature,pH and solvent/solid ratio were tested for their effects on the solubility of arachin and conarachin.The best solubility of arachin and conarachin was observed when the extraction conditions were 62.93 ℃,pH 9.04 and 15.11：1（mL/g）.In addition,the experimental NSI values of arachin and conarachin were 54.82% and 74.1%,respectively,which were close to the predictive values.Accordingly,response surface methodology can be a reasonable and feasible approach to optimizing conditions for the extraction of peanut proteins.

关 键 词：花生球蛋白 伴花生球蛋白 溶解性 响应面分析 

分 类 号：R284.2[医药卫生—中药学] TQ464.7[医药卫生—中医学]