化学计量法优化均质-超声联合提取绿豆蛋白的工艺参数  

Optimization of Technical Parameters Using Chemometrics Methods in Extraction of Mung Bean Protein with the Homogeneous-Ultrasound Method

作　　者：王维坚[1] 潘艳[1] 

机构地区：[1]吉林工商学院食品工程学院,吉林长春130062

出　　处：《安徽农业科学》2013年第18期7950-7953,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]采用并优化高剪切均质和超声技术联合处理提取绿豆蛋白的工艺条件,以提高绿豆蛋白的得率。[方法]先运用单因素法以绿豆蛋白提取率为考察指标对均质-超声联合提取绿豆蛋白的工艺参数(均质次数、超声功率、超声时间)进行优化。在单因素试验基础上,运用响应面方法进一步对该工艺参数进行优化。[结果]单因素试验表明,均质-超声联合提取绿豆蛋白的工艺参数为:均质次数6次、超声时间6 min、超声功率300 W。响应面法优化后的均质-超声联合提取绿豆蛋白的最佳工艺参数为:均质次数为7次,超声时间为8.4 min,超声功率为300.69 W。以蛋白提取率为考察指标的验证试验显示,响应面优化后的蛋白提取率为81.8%,与理论值82.4%相差0.72%,没有超出误差范围。[结论]运用响应面方法优化均质-超声联合提取绿豆蛋白的工艺参数方法科学合理、快速有效。[Objective] To optimize technique conditions of homogeneous-ultrasound extraction for Mung bean protein,in order to improve Mung bean protein.[Method] With Mung bean protein extraction rate as indicators,single-factor method was used to optimize the technique parameters（homogenizing frequency,ultrasonic power,ultrasonic time）.On the basis of single-factor experiment,response surface methodology was used to further optimize the technique parameters.[Result] The single-factor test showed that the technique parameters are homogenizing 6 times,ultrasound time 6 min,ultrasound power 300 W.The optimized parameters are homogenizing 7 times,ultrasound time 8.4 min,ultrasound power 300.69 W.The extraction rate of protein optinized by RSM was 81.8％,0.72％ less than the theoretical value.[Conclusion] The technique parameters of homogeneous-ultrasound extraction for Mung bean protein optimized by RSM method are scientific,rapid and effective.

关 键 词：绿豆蛋白 响应面方法 均质-超声提取法 

分 类 号：S522[农业科学—作物学]