响应面法优化华东粳稻谷蛋白的提取工艺  

Optimization of extraction process for glutelin from japonica rice in southeast china by response surface analysis

作　　者：王婷婷 耿淑芳 石嘉怿[1] WANG Ting-ting;GENG Shu-fang;SHI Jia-yi(School of food science and engineering, Nanjing University Of Finance & Economics,Nanjing 210023,China)

机构地区：[1]南京财经大学食品科学与工程学院

出　　处：《粮食与饲料工业》2019年第6期21-24,29,共5页Cereal & Feed Industry

基　　金：“十三五”国家重点研发计划华东粳稻控温储粮工艺优化与示范(2016YFD0401604-3)

摘　　要：以华东粳稻为研究对象,采用Osborne分级提取法,使用蒸馏水、NaCl溶液及乙醇溶液分别去除粳稻米中清蛋白、球蛋白和醇溶蛋白后,再进行谷蛋白提取的单因素实验;利用响应面法,以NaOH浓度、固液比、提取温度和提取时间为实验因素,优化粳稻米谷蛋白的提取条件。结果表明,粳稻米谷蛋白最优提取工艺的条件为提取时间2h、NaOH浓度0.04mol/L、提取温度50℃、固液比为1∶10,此时粳稻米谷蛋白的实际提取率为57.24%。In this paper, Osborne method was used to extract glutelin in high quality japonica rice.after using distilled water, NaCl solution and ethanol solution to remove albumin, globulin and prolamin, single factor examination and response surface methodology was used to optimize the extraction condition and study the impact ofexperimental factors on the extraction efficiency of glutelinin japonica rice, including the concentration of NaOH, solid to liquid ratio, extraction temperature and extraction time. The results showed that the optimalextraction conditions for glutelin in japonica rice were as follows: extraction time 2 h, 0.04 mol/L NaOH solution, extraction temperature 50℃ and solid to liquid 1∶10, the extraction rate of glutelin in japonica rice was 57.24%.

关 键 词：粳稻 谷蛋白 分级提取 碱提 响应面分析 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TS202.3[轻工技术与工程—食品科学与工程]