响应面法优化小麦胚芽蛋白逆流脉冲超声辅助提取技术  

Optimization of Ultrasonic Extraction of Protein from Defatted Wheat Germ by Response Surface Methodology

作　　者：顾婕[1] 马海乐[1] 何荣海[1] 刘雪姣[1] 

机构地区：[1]江苏大学食品与生物工程学院江苏省农产品物理加工重点实验室,镇江212013

出　　处：《中国粮油学报》2015年第8期19-23,共5页Journal of the Chinese Cereals and Oils Association

基　　金：公益性行业(农业)科技专项(201303071);国家863计划(2013AA102203)

摘　　要：研究小麦胚芽蛋白的超声辅助提取工艺。以脱脂小麦胚芽为原料,采用碱溶酸沉-逆流脉冲超声复合法提取其中的蛋白质,考察超声提取时间、料液温度、脉冲超声占空比、料液比等单因素对提取率的影响,确定出各因素最适取值范围;进一步采用响应面法优化工艺条件,得到小麦胚芽蛋白质提取最佳工艺:超声总时间为20 min,超声温度50℃、料液比为0.087 g/m L(1∶12)、占空比为0.625;研究表明,在此工艺条件下,蛋白质提取率为86.59%,较传统的一次碱提酸沉法提取率提高了49.06%。The study was aimed to establish an optimized method by ultrasonic pretreatment to prepare DWGP. In the experiment of the paper, protein isolates have been prepared from defatted wheat germ （DWG） by alkaline ex- traction and isoeleetrie precipitation combined with ultrasonic pretreatment. Ultrasonic time, ultrasonic temperature, pulse mode and solid - to - solvent ratio were inspected respectively as every single factor to determine the optimal value for experiment. Then Response Surface Methodology （RSM） was used to optimize extraction conditions to calculate maximum extraction efficiency. The results showed that the optimum extraction conditions were： ultrasonic time of 20 min, ultrasonic temperature at 50 ℃ solid - to - solvent ratio at 1 ： 12, pulse mode as 10 s on and 6 s off. On the con- ditions, the average protein recovery was 86.59%, which almost fitted the model calculation value 87.18%. Compared with traditional alkaline extraction and isoelectric precipitation, the protein recovery was increased by 49.06%.

关 键 词：超声提取 小麦胚芽 响应面法 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]