响应面法优化黑小麦麸皮蛋白提取工艺研究  

Optimization of extraction technology of black wheat bran protein by response surface methodology

作　　者：路清宇 赵妍[1] LU Qing-yu;ZHAO Yan(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2021年第1期39-42,共4页Cereals & Oils

基　　金：河南省科技厅自然科学项目(192102110110)。

摘　　要：以黑小麦麸皮为原料,将超声波应用于碱法提取黑小麦麸皮蛋白中,提高黑小麦的深入开发水平。采用考马斯亮蓝法考察超声波功率、温度、pH以及时间等因素对黑小麦麸皮蛋白提取率的影响。通过单因素和响应面试验得出提取黑小麦麸皮蛋白的最佳条件:超声波功率350 W、温度55℃,pH 9.3、时间80 min。在此条件下,蛋白质提取率为68.97%。Using black wheat bran as raw material,ultrasonic were used in the alkaline extraction of black wheat bran protein to improve the value of development of black wheat. The Coomassie brilliant blue method was used to investigate the effects of ultrasonic power,temperature,pH and time on the extraction rate of black wheat bran protein. Through single factor and response surface experiments,the best conditions of extracting black wheat bran protein were as follows: ultrasonic power 350 W,temperature 55 ℃,pH 9. 3,time 80 min. Under the conditions,the protein extraction rate was 68. 97 %.

关 键 词：黑小麦 麸皮蛋白 超声波 提取 响应面 

分 类 号：TS201.1[轻工技术与工程—食品科学]