响应面法优化红花籽粕蛋白质提取工艺  

Optimization of Safflower Seed Meal Protein Extraction by Using Response Surface Methodology

作　　者：李保山[1] 毛晓英[1] 陈计峦[1] 孙立[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《粮油加工（电子版）》2014年第4期44-48,52,共6页Machinery for Cereals Oil and Food Processing Main Contents

基　　金：石河子大学高层次人才科研启动项目(RSZX201224)

摘　　要：以榨油后的红花籽粕粉为原料,采用碱溶酸沉法对其蛋白质提取工艺进行了研究,通过单因素试验和响应面法确立了最佳的提取工艺参数。结果表明:因素影响顺序依次为pH值>液料比>提取时间>提取温度。蛋白质提取优化工艺参数为pH值10.5、料液比1∶19.8、时间90min和提取温度25℃,红花籽粕蛋白质提取率可达29.7%。蛋白质提取回归模型高度显著(R2=0.9445),拟合性好,为生产红花籽粕蛋白质提供依据。Effects of pH value, extraction temperature, extraction time, ratio of water to material were investigated optimum conditions for extraction of protein from safflower seeds. Results showed that order of influential faetors was pH value, ratio of water to material, extraction time and extraction temperature. Optimum pH value was 10.5, ratio of water to material was 1：19.8, extraction time was 90min and extraction temperature was 25℃. Extraction rate of protein reached 29.7%, of which regression model was significant （R^2=0.9445） . This work provided basis for production of safflower seed meal protein.

关 键 词：红花籽粕 蛋白质提取 响应面优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]