响应面法优化腰果蛋白提取工艺  

Optimization of cashew nuts protein extraction using response surface methodology

作　　者：张晶晶[1] 李萧[1] 姚广龙[1] 曹献英[1] 陈健[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《食品工业科技》2016年第22期305-308,314,共5页Science and Technology of Food Industry

基　　金：海南省自然科学基金项目(20163053);海南大学科研启动基金项目(kyqd1553)

摘　　要：本实验以海南盛产的腰果为原料,以料液比、提取液p H、提取温度、提取时间为因子,应用单因素及响应面实验优化腰果蛋白碱溶酸沉法提取的工艺条件。结果表明:当料液比为1∶50(g/m L),p H为11,温度为40℃,浸提时间为1.5 h时,腰果蛋白质的提取率最高,可达87.1%±1.05%。所得腰果蛋白提取回归模型高度显著(R^2=0.9406),拟合性好,可用于预测蛋白提取率。The cashew nuts produced abundantly by Hainan were used to be the research object, the alkaline extraction and acid precipitation technology of extraction process was optimized with solid-to-liquid（S/L）ratio, solvent pH, extraction temperature and time by single-factor and response surface methodology designs. The results showed that the best experimental conditions were found to be extraction at 40 ℃ for 1.5 h using an extraction solvent at pHil with S/L ratio of 1： 50（ g/mL）.Under the optimized conditions,the yield of protein was 87.1% ±1.05%.The cashew nuts protein extraction regression model was highly significant（ R^2 =0.9406）,with good fitting and could be used to predict protein extraction rate.

关 键 词：腰果蛋白 响应面优化 碱溶酸沉法 工艺参数 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]