粟米米糠水溶性蛋白的提取工艺优化  

Optimization of extraction process for corn bran protein

作　　者：李新华[1] 马博[1] 钱丹丹[1] 白宏琦 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品工业科技》2014年第20期295-298,302,共5页Science and Technology of Food Industry

摘　　要：以粟米米糠为原料,采用碱溶酸沉法提取其中蛋白质并对提取工艺进行响应面优化。探讨了pH、提取温度、提取时间、水料比等因素对粟米米糠蛋白质提取率的影响。在单因素实验结果的基础上,选取了影响蛋白质提取率的3个关键因素(水料比、温度、pH)进行三因素三水平Box-Behnken中心组合实验设计,以蛋白质提取率为响应值,建立数学模型并得到粟米米糠蛋白质提取最佳条件为:提取时间1.5h、pH10、提取温度46℃、水料比11∶1,蛋白质提取率达到79.15%。In this study,the protein was extracted from corn bran and alkali extraction was selected to optimize by response surface method. The effects of extraction pH,extraction time,extraction temperature,solvent/ material ratio and on extraction efficiency were explored. Based on the single-factor experiments ,the three key factors,including pH,temperature,solvent/material ratio were selected to design the three-factors-three-levels Box-Behnken experiments design. As a result,a mathematical model was established and the optimum protein extraction condition of corn bran were=extraction time 1.5h,extraction temperature 46℃ ,pH10,material/solvent ratio 1：11 ,resulting in an extraction yield of 79.15%.

关 键 词：粟米米糠 蛋白质 提取工艺 响应面优化 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]