响应面法优化苦荞麸皮粉蛋白质提取工艺  

Optimization of Protein Extraction Process from Tartary Buckwheat Bran by Response Surface Methodology

作　　者：吴兰兰 吴伟菁 王立博 李建华 WU Lan-lan;WU Wei-jing;WANG Li-bo;LI Jian-hua(Xiamen Medical College,Xiamen 361023,China;Engineering Research Center of Natural Cosmeceuticals College of Fujian Province,Xiamen 361023,China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361018,China;College of Food and Bioengineering, Henan University of Science and Technology,Luoyang 471023,China)

机构地区：[1]厦门医学院,福建厦门361023 [2]天然化妆品福建省高校工程研究中心,福建厦门361023 [3]福建省食品微生物与酶工程重点试验室,福建厦门361018 [4]河南科技大学食品与生物工程学院,河南洛阳471023

出　　处：《中国食物与营养》2022年第3期39-44,共6页Food and Nutrition in China

基　　金：福建省中青年教师教育科研项目(项目编号:JT180655);国家级大学生创新创业训练项目(项目编号:202012631002);厦门医学院自然科学类项目(项目编号:KPT2020-04);天然化妆品福建省高校工程研究中心(厦门医学院)开放课题(项目编号:XMMC-NC202101)。

摘　　要：目的:分析苦荞麸皮粉中蛋白含量及其蛋白组成。方法:采用碱法提取-等电点沉淀分离蛋白。在单因素试验基础上,选取料液比(w/v)、pH、时间等3个影响因素,采用响应面法(Box-Behnken中心组合)优化苦荞麸皮粉蛋白提取工艺。结果:料液比、pH、时间对麸皮蛋白提率有显著影响,影响顺序为料液比>pH>时间。响应面优化得到最佳提取条件为pH 10.5、料液比1∶35、时间3 h 40 min,此条件下苦荞麸皮蛋白提取率为(97.31±4.64)%。结论:本研究为有效开发利用苦荞麸皮粉的蛋白提供科学依据。【Objective】To analyze the protein content and composition of tartary buckwheat bran.【Method】The protein was extracted by alkali combined with isoelectric precipitation.On the basis of single-factor tests,three influencing factors including solid-liquid ratio(w/v),pH and time were selected.Box-Behnken response surface method was used to optimize the protein extraction process from tartary buckwheat bran.【Result】Solid-liquid ratio(w/v),pH and time had significant effects on the protein extraction rate from tartary buckwheat bran,and the order of influence was solid-liquid ratio(w/v)>pH>time.The optimal extraction conditions were pH 10.5,solid-liquid ratio 1:35 and extraction time 3 h 40 min.Under these conditions,the protein extraction from tartary buckwheat bran were(97.31±4.64)%.【Conclusion】The study can provide scientific basis for the effective development and utilization of tartary buckwheat bran protein.

关 键 词：苦荞麸皮粉 蛋白提取 PH 料液比 时间 响应面法 

分 类 号：TS2[轻工技术与工程—食品科学与工程]