响应面优化核桃蛋白的提取及性质研究  

Response Surface Optimization for the Extraction and Properties of Walnut Protein

作　　者：薛建娥[1] 王英翰 洪金明 尹志 王奕凡 白建[1] XUE Jian'e;WANG Yinghan;HONG Jinming;YIN Zhi;WANG Yifan;BAI Jian(Department of Biological and Food Engineering,Lyuliang University,Lyuliang 033001)

机构地区：[1]吕梁学院生物与食品工程系,吕梁033001

出　　处：《食品工业》2024年第5期49-54,共6页The Food Industry

基　　金：吕梁市农业攻关项目(2021NYGG-1-24)。

摘　　要：以核桃为主要原料,提取核桃蛋白的方法是碱溶酸沉法,辅助手段是超声波法,通过单因素试验,研究提取过程中加酶量、温度、时间、料液比和p H对核桃蛋白提取的影响,利用Plackett-Burman设计筛选出最优因子,最终获得核桃蛋白提取的最佳工艺,即加酶量1.5%,温度55℃,时间2.0 h,料液比1∶12 (g/mL), pH 9.0。在此条件下核桃蛋白质提取率可达68.44%,利用响应面分析法,得到各因素及其交互作用对核桃蛋白质提取率影响的显著性,其中对蛋白质提取率影响显著的3个因素为pH、温度和时间,核桃蛋白提取影响因素排序依次为pH>时间>温度。在最优提取工艺条件下,研究不同pH对核桃蛋白的溶解性、起泡性和泡沫稳定性的影响, pH 5.0时,核桃蛋白的溶解度为11.84%,起泡性为10.56%,泡沫稳定性为82.79%,并且随着放置时间的延长,核桃蛋白的泡沫稳定性会不断下降。Using walnuts as the main raw material, the method of extracting walnut protein is the alkaline solution and acid deposition method, and the auxiliary mean is the ultrasonic method. The effects of enzyme addition, temperature, time,material-to-liquid ratio and pH on the extraction of walnut protein are investigated by single-factor test. The optimal process for the extraction of walnut protein is obtained by using the Plackett-Burman design to screen the optimal factors. The optimum process for walnut protein extraction is obtained as follows: enzyme addition 1.5%, temperature 55 ℃, time 2.0 h,material-liquid ratio 1∶12(g/mL), pH 9.0, and the extraction rate of walnut protein can reach 68.44% under this condition.The significant effects of factors and their interactions on the extraction rate of walnut protein are obtained using response surface analysis. The three factors that have significant effects on the protein extraction rate are pH, temperature and time, and the order of the factors affecting the extraction of walnut protein is pH>time>temperature. Under the optimal extraction process, investigate the effect of different pH on the properties of walnut proteins, which include the ability to dissolve, the ability to produce bubbles and the ability of the foam sheet to remain stable. At pH 5.0, the solubility of walnut protein is 11.84%, the foaming is 10.56%, the foam stability is 82.79%, and the foam stability of walnut protein decreases continuously with the extension of sitting time.

关 键 词：核桃蛋白 响应面法 提取率 碱溶酸沉 

分 类 号：TS201.21[轻工技术与工程—食品科学]