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响应面优化泡沫法提取紫苏饼粕蛋白的工艺
吴存兵,张钰涓,邵伯进,陶维春,吴君艳,姜娟,浦静
0
(江苏财经职业技术学院粮食工程与食品药品学院,淮安 223003;淮安市粮油质量监测所,淮安223001;江苏食品药品职业技术学院,淮安223001)
摘要:
利用响应面分析法优化泡沫法提取紫苏蛋白工艺,为紫苏资源的开发利用提供理论依据与技术参数。在单因素试验基础上,设计浸泡温度、液料比和浸泡时间3个因素为自变量,紫苏蛋白提取率为响应值,采用Box-Behnken试验设计方法,研究各自变量及其交互作用对紫苏蛋白提取率的影响。利用Design Expert软件得到回归方程的预测模型并进行响应面分析,紫苏饼粕蛋白提取率对浸泡温度、液料比和浸泡时间二次方程模型为:Y=13.21-2.21A-0.21B-1.38C-0.15AB-2.43AC-1.78BC-3.37A2-4.43B2-1.99C2R2=0.9544),该模型拟合程度较好,其中浸泡温度对紫苏蛋白提取率有极显著影响(P<0.01),浸泡时间有显著影响(P<0.05),浸泡温度和浸泡时间的交互作用对其有极显著影响,液料比和浸泡时间对其有显著影响。确定紫苏蛋白提取率的最佳条件为:浸泡温度53 ℃,液料比10:1 mL·g-1,浸泡时间114 min,在此最佳试验条件下,紫苏蛋白提取率为13.91%,与理论预测值相比,其相对误差约为2.10%。试验建立的由响应面设计优化紫苏蛋白泡沫法提取工艺模型拟合效果较好,可以用于实际预测,即该响应面试验设计对泡沫法分离提取紫苏蛋白工艺的优化结果是有效的。
关键词:  响应面分析  紫苏饼粕  泡沫法  提取
DOI:10.13610/j.cnki.1672-352x.20170811.032
基金项目:江苏高校“青蓝工程”, 泡沫分离紫苏蛋白及功能性研究(SN12046), 江苏省饲料(食品)营养分析与质量安全检测公共服务平台(HAP201429), 江苏省科技厅项目江苏省淮安饲料安全公共技术服务中心(BM2009831)共同资助。
Optimization of foam separation of protein from perilla seed meal using the response surface method
WU Cunbing,ZHANG Yujuan,SHAO Bojin,TAO Weichun,WU Junyan,JIANG Juan,PU Jing
(Jiangsu Vocational and Technical College of Finace & Economics, Huai’an 223003;Huai’an Grain and Oil Quality Monitoring Institute, Huai’an 223001;Jiangsu Food & Pharmaceutical Science College, Huai’an 223001)
Abstract:
To optimize protein extraction technology of protein from perilla, the effects of temperature, liquid-solid ratio and time on the extraction rate of perilla protein were investigated. The optimum protein extraction technology from perilla meal was developed through the response surface method. A quadratic regression model for the extraction rate of perilla protein on temperature, 1iquid-solid ratio and time was set up as Y=13.21-2.21A-0.21B- 1.38C-0.15AB-2.43AC-1.78BC-3.37A2-4.43B2-1.99C2R2=0.9544)with a good fitting degree. Soaking temperature and time had extremely significant (P<0.01, the same below) and significant (P<0.05) effects on the extraction rate. The interaction between temperature and time and 1iquid-solid ratio and time also had extremely significant and significant effects on the extraction rate. The optimum conditions for the protein extraction from perilla seed meal were: temperature, 53℃; 1iquid-solid ratio, 10:1 mL·g-1; soaking time, 114 min. Under this condition, the practical extraction rate of perilla protein was 13.91%. Compared with the predictive value, the relative error was about 2.10%. The technology model for extracting protein from perilla seed meal was fit well with the measured value. The results showed that the response surface method for extracting perilla protein is effective.
Key words:  response surface method  perilla seed meal  foam fractionation  extraction technology

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