响应面法优化莜麦蛋白提取工艺  

Optimization of Naked Oat Protein Extraction by Response Surface Methodology

作　　者：宁芯 王国泽 墨紫梅 汪磊 Ning Xin;WANG Guoze;MO Zimei;WANG Lei(College of Chemistry and Food Science,Yulin Normal University,Yulin,Guangxi 537000,China;Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology,Yulin,Guangxi 537000,China;School of Life Science and Technology,Inner Mongolia University of Science and Technology,Baotou,Inner Mongolia 014010,China;Guangxi-ASEAN Center for Food and Drug Safety Control,Nanning,Guangxi 530001,China)

机构地区：[1]玉林师范学院化学与食品科学学院,广西玉林537000 [2]广西农产资源化学与生物技术重点实验室,广西玉林537000 [3]内蒙古科技大学生命科学与技术学院,内蒙古包头014010 [4]广西-东盟食品药品安全检验检测中心,广西南宁530001

出　　处：《农产品加工》2019年第11期42-45,共4页Farm Products Processing

基　　金：内蒙古科技大学创新基金项目(2014QNGG06);玉林师范大学大学生创新创业项目(201810606011);玉林师范学院高层次人才科研启动基金项目(G2018011);广西高校中青年教师基础能力提升项目(2018KY0468);广西重点研发计划项目(2018AB45026)

摘　　要：通过响应面法优化莜麦蛋白的碱法提取工艺条件。以莜麦蛋白提取率为指标,在单因素试验的基础上,利用Box-Benhnken中心组合试验和响应面分析法优化莜麦蛋白提取工艺条件。结果表明,莜麦蛋白碱法提取工艺的优化参数为提取温度40℃,pH值9.65,料液比1∶11.66(g∶mL),提取时间1.15h,在此条件下莜麦蛋白的提取率为62.02%。On the basis of single-factor experiments,Box-Benhnken center-united experiment design coupled with response surface methodology was used to optimize the extraction technology of naked oat protein.The results showed that the optimal extraction parameters for alkali extraction of naked oat protein were as follows:extraction temperature 40℃,pH 9.65,material-water ratio 1∶11.66(g∶mL)and extraction time 1.15 h.Under these conditions,the extraction rate could amount to 62.02%.

关 键 词：莜麦蛋白 碱法提取 Box-Benhnken中心组合试验 响应面 

分 类 号：TQ936[化学工程]