响应面法优化酶法提取芡实蛋白工艺  

Optimization of Enzymatic Extraction Gorgon Nut Protein Using Response Surface Methodology

作　　者：谭五丰 杜冰[2] 谢蓝华[2] 梁钻好 蔡巽楷 陈建航 

机构地区：[1]广东省轻工业技师学院,广州510300 [2]华南农业大学食品学院,广州510642 [3]华南理工大学轻工与食品学院,广州510640 [4]肇庆市食品药品监督管理局,肇庆526040

出　　处：《农业工程》2014年第4期82-85,88,共5页AGRICULTURAL ENGINEERING

摘　　要：采用响应面法优化酶法提取芡实蛋白工艺。考察了料液比、酶解时间、酶添加量、酶解温度和酶解pH值5个单因素对芡实蛋白提取率的影响,在单因素试验基础上,采用响应面法优化酶法提取芡实蛋白工艺参数。结果表明,影响芡实蛋白提取率的主次因素顺序为酶解pH>酶添加量>酶解温度;在料液比1∶20(g/mL),酶解时间2 h,pH值5.0,酶添加量0.35%,酶解温度49℃的优化条件下,芡实蛋白平均提取率达80.38%。Composite-enzymolysis in preparing protein of gorgon nut was optimized with response surface method. Effects of factors including the solid to liquid ratio,enzymolysis temperature,enzymatic content,enzymolysis pH,enzymolysis time with the extraction rates of gorgon nut protein were explored by single-factor and response surface experiment. Results showed that enzymolysis pH was the most critical factor affecting the extraction rate of gorgon nut,followed by enzymatic content,and enzymolysis temperature exhibited less effect on extraction rate of gorgon nut protein. The optimal enzymolysis conditions were the ratio of solid to liquid was 1∶ 20(g/mL),enzymolysis temperature 49 ℃,enzymolysis pH 5. 0,enzymolysis time 2 h,enzymatic content 0. 35% and the extraction rates of gorgon nut protein was up to 80. 38%.

关 键 词：芡实 蛋白 酶法 工艺 

分 类 号：TQ914.1[化学工程]