响应面优化超声波辅助酶法提取小米蛋白工艺  

Optimization of Millet Protein Ultrasonic-assisted Enzymatic Extraction Technology by Response Surface Methodology

作　　者：杨桦[1] 刘振春[1] 刘想[1] 崔晶蕾 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118

出　　处：《吉林农业大学学报》2017年第4期477-482,487,共7页Journal of Jilin Agricultural University

基　　金：公益性行业(粮食)科研专项(201313011-3)

摘　　要：以小米为原料,采用超声波辅助酶法提取小米蛋白,通过单因素试验研究加酶量、酶解温度、超声波功率、超声时间、酶解时间对小米蛋白提取率的影响,从而优化提取蛋白质的最佳工艺条件。在单因素试验的基础上,选取加酶量、酶解温度、超声波功率为影响小米蛋白提取率的主要因素,以提取率为响应值进行分析,构建数学回归模型。结果表明:提取的最佳工艺条件:酶解温度为43℃、加酶量为2.5%,超声波功率为420 W,超声时间25 min,酶解时间为100 min。在此条件下得到蛋白质的提取率为43.26%,提取率明显提高。Optimum process conditions of enzymatic extraction of protein from millet were determined. Ultrasonic-assisted method was used to extract protein from millet,and the effects of enzyme addition amount,enzymatic hydrolysis temperature,ultrasonic power,ultrasonic time and enzymatic hydrolysis time on extraction yield of protein were studied by single factor experiments. On the basis of single factor experiments,enzymatic hydrolysis temperature,ultrasonic power and enzyme addition amount were selected as the main factors influencing extraction yield. Optimum conditions were optimized by response surface method using extraction yield as the evaluation index,and mathematical regression models were established. Optimum conditions of ultrasonic-assisted extraction of protein from millet were： 2. 5% enzymatic addition amount,enzymatic hydrolysis temperature 43 ℃,ultrasonic power 420 W,ultrasonic time 25 min,enzymatic hydrolysis time 100 min,under which extraction yield was 43. 26%,significantly higher than that of univariate extraction.

关 键 词：小米 蛋白质 超声波 酶 响应面法 

分 类 号：TS201.1[轻工技术与工程—食品科学]