响应面法优化芝麻饼粕中芝麻蛋白的提取工艺  

Optimization of extraction of sesame protein from sesame meal by response surface methodology

作　　者：张淼 文芬 邵雪梅 龚倩 ZHANG Miao;WEN Fen;SHAO Xue-mei;GONG Qian(Department of Food Science,Sichuan Tourism University,Chengdu 610100,Sichuan,China)

机构地区：[1]四川旅游学院食品学院,四川成都610100

出　　处：《粮食与油脂》2020年第12期49-52,共4页Cereals & Oils

基　　金：四川省教育厅科研项目一般项目(18ZB0435);四川省大学生创新创业科研项目(201711552022)。

摘　　要：为探讨芝麻饼粕中芝麻蛋白的最佳提取工艺,在单因素试验的基础上,以蛋白质提取率为响应值,通过Box-Bekxken试验设计和响应面法对超声波辅助水酶法提取工艺进行优化,研究料液质量比、碱性蛋白酶用量、酶解时间、酶解温度对芝麻蛋白提取率的影响。试验结果表明,最佳提取工艺条件:料液比1∶11.6(g/mL)、碱性蛋白酶使用量280 U/g、酶解温度50℃、酶解时间124 min。此时所得的提取率达到74.52%。In order to explore the optimal extraction process of sesame protein from sesame meal,the extraction rate of sesame protein was taken as the response value on the basis of single factor,and the ultrasonic-assisted aqueous enzymatic extraction process was optimized by Box-Bekxken test design and response surface method.The effects of ratio of material to liquid,addition of alkaline protease,enzymatic hydrolysis time and enzymatic hydrolysis temperature on sesame protein extraction rate were studied.The results showed that the optimum extraction conditions were as follows:ratio of material to liquid 1∶11.6(g/mL),addition of alkaline protease 280 U/g,enzymatic hydrolysis temperature 50℃,enzymatic hydrolysis time 124 min.Under the conditions,the extraction rate was 74.52%.

关 键 词：芝麻饼粕 芝麻蛋白 碱性蛋白酶 提取率 

分 类 号：TS201.21[轻工技术与工程—食品科学]