复合风味蛋白酶提取籽瓜种子蛋白工艺的优化  

Optimization of Protein Extraction from Seed of Seed-watermelon by Flavourzyme

作　　者：曹承旭 赵春燕[1] 马越[2] 赵晓燕[2] 张超[2] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]北京市农林科学院蔬菜研究中心、果蔬农产品保鲜与加工北京市重点实验室、农业部华北地区园艺作物生物学与种质创制重点实验室、农业部都市农业(北方)重点实验室,北京100097

出　　处：《农产品加工》2016年第8期33-36,共4页Farm Products Processing

基　　金：现代农业产业技术体系建设专项资金项目(CARS-26&CARS-25);北京市农林科学院科技创新能力建设专项新学科培养项目(KJCX20140204);果蔬农产品保鲜与加工北京市重点实验室项目(Z141105004414037)

摘　　要：以加酶量、酶解温度、酶解时间为影响因素,蛋白质提取率为响应值,设计三因素三水平的响应面设计优化复合风味蛋白酶提取籽瓜种子蛋白质的提取工艺。结果显示,加酶量对蛋白质提取率影响最大,其次是酶解温度和酶解时间。响应面分析模型显示,籽瓜种子蛋白质提取最佳工艺为加酶量0.22%,酶解温度59℃,酶解时间3.29 h,在该工艺下籽瓜种子蛋白质提取率为98.2%,与实际蛋白质提取率的相对偏差仅为0.80%,该模型真实可靠。The protein extraction from the seed of seed-watermelon by flavourzyme is optimized by suriace respond experiment. The protein extraction process is optimized by the response surface of 3 factors and 3 levels. Results indicate that the enzyme amount is the key factor on the protein extraction rate, followe by enzymatic hydrolysis temperature and hydrolysis time. The optimum extraction parameters is the enzyme amount of 0.22%, temperature of 59 ℃, and enzyme hydrolysis time of 3.29 h. The protein extraction rate reaches 98.2% under the optimum parameters. The validation experiment proved that the surface respond model is reliable with the relative deviation of 0.80%.

关 键 词：蛋白质 提取 籽瓜种子 复合风味蛋白酶 

分 类 号：TS201[轻工技术与工程—食品科学]