响应面优化三氯乙酸沉淀测定豆酱游离氨基酸中蛋白质  

Optimized Conditions of Trichloroacetic Acid Precipitation for the Determination of Free Amino Acids in Fermented Soybean Paste

作　　者：张苗[1] 武俊瑞[1] 代金月[1] 邱小玉[1] 岳喜庆[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品科学》2013年第10期16-20,共5页Food Science

基　　金：沈阳农业大学研究生创新培育项目(201203160002);国家自然科学基金青年科学基金项目(31000805);国家"863"计划项目(2011AA100902);沈阳农业大学青年教师科研基金项目(20091028)

摘　　要：采用三氯乙酸(TCA)沉淀法结合双缩脲比色法除去并测定蛋白质,探讨TCA质量浓度、沉淀温度、离心转数对蛋白质沉淀效果的影响,并采用Box-Behnken试验设计建立数学模型,进行响应面分析优化,确定最佳沉淀蛋白质条件。结果表明:TCA质量浓度8.3g/100mL、沉淀温度47℃、离心转数1726r/min时蛋白质沉淀效果量佳,蛋白质沉淀量为23.29g/100g,对游离氨基酸含量测定影响最小。In this study,trichloroacetic acid precipitation for protein removal coupled with biuret colorimetry was applied to determine protein in fermented soybean paste.The influence of three factors such as precipitant dosage and concentration,temperature and centrifuge speed was examined,and aa mathematical model was established by Box-Behnken design for statistical optimization of the factors by response surface analysis.The results showed that the optimal conditions for trichloroacetic acid precipitation were TCA concentration 8.3 g/100 mL,precipitation temperature 47 ℃,and centrifugal speed 1726 r/min and had the smallest effect on the determination of free amino acids.The precipitate obtained under these conditions contained 23.29 g/100 g prtoein.

关 键 词：豆酱 氨基酸 蛋白质 沉淀 响应面分析 

分 类 号：TS207.2[轻工技术与工程—食品科学]