响应面法优化鸭胸肉盐溶蛋白的提取工艺  

Optimization of extraction conditions of duck breast salt-soluble protein based on response surface methodology

作　　者：王伟[1] 汪梦非[1] 姚遥[1] 姜发堂[1] 肖满[1] 倪学文[1] 

机构地区：[1]湖北工业大学轻工学部食品与制药工程学院,湖北武汉430068

出　　处：《食品工业科技》2013年第14期259-262,268,共5页Science and Technology of Food Industry

基　　金：湖北省教育厅重点项目;湖北工业大学高层次人才启动基金(30619003)

摘　　要：为了得到鸭胸肉盐溶蛋白提取的最佳条件,在单因素实验的基础上,应用响应面法(RSM)优化鸭肉盐溶蛋白的提取条件确定最佳提取条件为:浸提溶液pH7.7,NaCl浓度0.5mol/L,固液比1∶5.2(g/mL),浸提时间12.3h,此时鸭胸肉盐溶蛋白的提取率可达19.9%,与理论预测值(20.4%)相差2.5%。本文为鸭肉盐溶蛋白的提取提供了一定的理论基础。To optimize the extraction condition for the duck breast salt-soluble meat protein （SSMP）,the optimize extraction condition was as follows,extraction solution pH of 7.7,extraction solution concentration of NaCl was 0.5mol/L,material to water ratio at 1：5.2（g/mL）,and extraction-duration of 12.3h,on the basis of the single factor tests.The duck breast salt soluble protein extraction rate could reach 19.9% ,and the theory predicted value（20.4%） differs by 2.5%.This paper provided a certain theoretical basis on the extraction for the duck breast salt-soluble meat protein.

关 键 词：鸭胸肉 盐溶蛋白 提取条件 响应面 

分 类 号：TS201.2[轻工技术与工程—食品科学]