响应面法优化微波钝化核桃胰蛋白酶抑制剂的研究  

Microwave passivation of trypsin inhibitor from walnut by response surface optimization methodology

作　　者：阮景军[1] 严俊[2] 程剑平[1] 

机构地区：[1]贵州大学麦作研究中心,贵阳550025 [2]成都大学药学与生物工程学院,成都610106

出　　处：《食品科技》2016年第7期217-222,共6页Food Science and Technology

基　　金：贵州省国际科技合作计划项目(黔科合G字[2012]7011);国家科技部国际科技合作专项(2013DFA32200);四川省国际科技合作与交流研究计划项目(2012HH0041)

摘　　要：目的:探讨响应面优化核桃胰蛋白酶抑制剂的微波钝化工艺。方法:以微波功率、微波时间和液料比作为影响核桃胰蛋白酶抑制剂钝化的因素,通过单因素试验选取因素与水平,根据Box-Behnken中心组合试验设计原理,结合单因素试验,采用3因素3水平响应面分析法,根据多元回归分析确定各钝化工艺条件的主要影响因素。结果:胰蛋白酶抑制剂钝化的最佳工艺参数为微波炉中加热90 s、微波功率900 W、液料比25,胰蛋白酶抑制剂的钝化率为99.6%。结论:通过响应面分析法可以优化微波钝化核桃胰蛋白酶抑制剂的钝化工艺,应用回归模型方程找到了核桃胰蛋白酶抑制剂钝化的最佳工艺参数。Objective： The conditions for the microwave passivation of trypsin inhibitor from walnut meal were optimized. Methods： Microwave time, microwave power and liquid ratio were identified to be main process variables that influence passivation efficiency by the single factor experiment based on the principles of Box-Behnken central composite design, response surface methodology was applied to investigate the effects of pairwise interactions among the three variables at three levels on passivation efficiency. Results： The optimum conditions for passivation of trypsin inhibitor from walnut kernel were found as follows： heating time of microwave is 90 s, microwave power is 900 W and liquid ratio is 25. Under these conditions, the passivation efficiency of trypsin inhibitor was up to 99.6%. Conclusion： Response surface analysis is practicable for the optimization of the passivation process for trypsin inhibitor from walnut kernel, and the optimized process is authentic.

关 键 词：核桃 胰蛋白酶抑制剂 钝化 Box-Behnken中心组合试验 

分 类 号：TS201.4[轻工技术与工程—食品科学]