响应面法优化卡布里鹰嘴豆蛋白提取工艺  

Optimization of Extraction Technology of Kabuli Chickpea Protein by Response Surface Methodology

作　　者：张俊杰[1,2,3] 郭晨 刘毅飞[1] 方彩 王志伟 王义虬[1] 纵伟 ZHANG Jun-jie;GUO Chen;LIU Yi-fei;FANG Cai;WANG Zhi-Wei;WANG Yi-qiu;ZONG Wei(School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China;Collaborative Innovation Center for Food Production and Safety,Henan Province,Zhengzhou 450002,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450002,China)

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]食品生产与安全河南省协同创新中心,河南郑州450002 [3]河南省冷链食品质量安全控制重点实验室,河南郑州450002

出　　处：《食品工业科技》2018年第17期167-172,共6页Science and Technology of Food Industry

基　　金：国家自然基金青年项目(31400008);国家人社部留学回国人员科技活动项目(豫留学函[2016]1号文件)

摘　　要：以云南产卡布里品种鹰嘴豆为原料,采用碱溶酸沉法提取鹰嘴豆蛋白,并分别通过单因素实验和响应面法对蛋白质的提取工艺条件进行优化,然后采用半微量凯氏定氮法测定所提取鹰嘴豆蛋白粉的纯度。结果表明,最佳工艺为液料比12∶1 m L/g,碱溶p H10,碱溶时间120 min,在此条件下,脱脂鹰嘴豆蛋白的得率达12.66%±0.14%,与理论值相差2.39%。经过凯氏定氮法测定,用本论文优化方法所提取鹰嘴豆蛋白粉的纯度为77.82%±0.53%,优于已有提取方法,表明利用该论文提出的优化条件可以获得更高纯度的鹰嘴豆蛋白粉。Chickpea protein was extracted from Kabuli chickpea seed powder produced in Yunnan by using alkali soluble and acid sinking method.The extracting conditions were optimized by single-factor experiment and response surface methodology. Protein purity was examined by using Semi-micro Kjeldahl Method in extracted chickpea protein powder. Results showed the optimum conditions were as follows：the ratio of water to material was 12：1 mL/g, alkali-soluble pH was 10, alkali-soluble time was 120 min and under these optimized conditions, the yield of chickpea protein reached 12.66%.Furthermore, the protein purity in chickpea extracted protein powder was 77.82% ,better than the known methods,which indicated that the higher purity of the extracted chickpea protein powder could be obtained by the optimized methods in this study.

关 键 词：鹰嘴豆 碱溶酸沉法 提取工艺 响应面法 蛋白纯度 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]