响应面分析法优化红小豆分离蛋白的提取工艺  

Optimization of Extraction Process for Isolate Protein from Red Adzuki Bean by Response Surface Methodology

作　　者：宋龙渊 王静[2] 邓小蓉[3] 张正红 雷用东[3] 

机构地区：[1]新疆维吾尔自治区和田地区药品检验所,新疆和田848000 [2]农业部食品质量监督检验测试中心,新疆石河子832000 [3]新疆农垦科学院农产品加工研究所,新疆石河子832000

出　　处：《安徽农业科学》2017年第31期4-7,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]采用响应面分析法优化红小豆分离蛋白的提取工艺。[方法]在单因素试验的基础上,选取因素与水平,根据中心组合试验Box-Behnken设计原理采用4因素3水平的响应面分析法,优化红小豆分离蛋白的提取工艺。[结果]各因素对豆粉分离蛋白提取率的影响顺序从大到小为pH、固液比、温度、时间;通过经典分析确定豆粉分离蛋白最佳提取工艺:pH 9.0,温度为45℃,固液比为1∶20,时间为60 min。在该条件下,豆粉分离蛋白提取率理论值为81.3%,实际红小豆分离蛋白提取率为(24.3±2.0)%。[结论]响应面分析法用于优化红小豆分离蛋白的提取工艺可行,建立的数学模型与试验数据相符,可为红小豆的综合开发利用提供理论依据。[ Objective] The aim was to optimize the extraction process for isolate protein from red adzuki bean by response surface methodology. [Method] We selected the factors and levels on the basis of single factor experiment, and designed the experiment with 4 factors and 3 levels based on the principle of Box-Behnken5 s design to optimize the extraction process for isolate protein from red adzuki bean. [ Result ] The effect of the factors of extraction pH, solid-liquid ratio, temperature and time on extraction ratio was in decreasing sequence. The optimal extraction tech-nology obtained through the classical analysis was as followed ： pH for 9. 0 , extraction temperature at 45 °C , the ratio of solid to liquid being 1： 20 and extraction for 60 min. Under this condition, the theoretical value of the extraction rate of soybean powder isolate protein was 81. 3% , and the actual extraction rate of for isolate protein from red adzuki bean was （ 24. 3 ± 2. 0 ） % .[ Conclusion ] The obtained values agree with the predic-ted values of the mathematic models, and the Box-Behnken experimental design is suitable for optimizing the extraction of the isolate protein from red adzuki bean powder, which could provide scientific basis for the comprehensive development and utilization of red beans.

关 键 词：红小豆 分离蛋白 提取率 响应面分析 

分 类 号：S521[农业科学—作物学]