响应面法优化提取花椒籽蛋白质工艺研究  

Optimization of Protein Extraction from Prickly Ash Seed by Response Surface Methodology

作　　者：张志清[1] 宋燕[1,2] 刘翔[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]重庆三峡职业技术学院农林科学系,重庆404155

出　　处：《核农学报》2013年第7期988-995,共8页Journal of Nuclear Agricultural Sciences

基　　金：四川省人事厅留学人员择优项目专项(川人函(2008)488号);四川省教育厅重点项目(09ZA081)

摘　　要：本研究以花椒籽为原料,采用盐提法提取花椒籽中蛋白质。在单因素实验基础上,根据Central-Composite中心组合实验设计原理,采用响应面分析法,考察NaCl浓度、提取时间、提取温度、料液比、pH值对蛋白质得率的影响。结果表明,响应面法优化所得的最佳工艺条件可靠,其最佳工艺条件为:NaCl浓度0.79mol·L-1,提取时间60min,提取温度35℃,料液比1∶17.5,pH值8.78。在此最佳工艺条件下花椒籽粗蛋白得率为18.92%。In this paper,salt extraction was employed and optimized to extract protein from prickly ash seed.Based on single-factor tests and the Central-Composite experimental design principle,the method of response surface methodology was applied to study the effects of NaCl concentration,extraction time,extraction temperature,the solid-liquid ratio,and pH value on the extraction yield of protein.The results showed that the response surface methodology was reliable,and the optimal extraction conditions were 0.79 mol L-1 of NaCl concentration,60min of extraction time,at 35℃,1∶17.5 of the solid-liquid ratio,and pH volue 8.78.Under this optimum process conditions,the extraction efficiency of prickly ash seed protein was 18.92%.

关 键 词：响应面法 花椒籽 蛋白质 盐提法 

分 类 号：TQ936.2[化学工程]