响应面法优化麦麸酯酶提取工艺  

Optimization of Extraction Process for Wheat Bran Esterase by Response Surface Methodology

作　　者：叶麟[1] 杨雪[1,2] 张志清[1] 申光辉[1] 黎杉珊[1] 吴贺君[1] 高玮[1] 陈思莹[1] YE Lin YANG Xue ZHANG Zhiqing SHEN Guanghui LI Shanshan WU Hejun GAO Wei CHEN Siying(College of Food Science, Sichuan Agricultural University, Ya＇ an, Sichuan 625014, China Panzhihua Institute of Food and Drug Control, Panzhihua, Sichuan 617000, China)

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]攀枝花市食品药品检验所,四川攀枝花617000

出　　处：《麦类作物学报》2017年第3期420-427,共8页Journal of Triticeae Crops

基　　金：四川农业大学学科双支计划项目(03572107)

摘　　要：为提高小麦加工副产物麦麸的利用率,从中提取植物酯酶,并优化麦麸酯酶的提取工艺,本研究以NaNO_3-磷酸缓冲液为溶剂对麦麸酯酶进行水浴静置提取,在单因素试验的基础上,利用Box-Behnken试验,进一步研究了NaNO_3浓度、提取时间、提取温度3个因素的交互作用对麦麸酯酶活力的影响。最终确定麦麸酯酶的最佳提取工艺为NaNO_3浓度0.15moL·L^(-1)、提取温度35℃、提取时间60min,此条件下单位酶活的预测值为23 338U·mL^(-1),验证值为23 018.7U·mL^(-1),达到预测值的98.63%。综上所述,此优化条件能够较好地从麦麸中提取植物酯酶,并保持较高的酶活性。In order to improve the utilization of by-product of wheat bran,plant esterase can be extrac- ted from wheat bran. The extraction of plant esterase from wheat bran with sodium hydrogen phos- phate buffer as extraction solvent was optimized. On the basis of single-factor experiments, the Box- Behnken center-united experimental design principles were used to design the experiment and the re- sponse surface analysis of three factors（concentration of NaNO3, extraction temperature and time） were determined. The optimum extraction conditions were recommended 0.15 mol · L^-1 as sodium ni- trate,35 ℃as extraction temperature and 60 minutes as extraction time. Based on these conditions, the predicted value of the unit enzymatic activity was 23 338 U ·mL^-1 , and its verified value was 23 018.7 U ·mL^-1 ,which was 98.63% agreed with the predicted value. To sum up,the optimized conditions are able to better extraction of plant esterase from wheat bran,and maintain a high enzyme activity.

关 键 词：麦麸 植物酯酶 提取工艺 响应面优化 

分 类 号：S512.1[农业科学—作物学] Q814.1[生物学—生物工程]