响应曲面法优化亚麻籽蛋白提取工艺
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摘要
以亚麻籽为原料,采用碱溶酸沉法提取亚麻籽蛋白。在单因素试验的基础上,应用响应曲面法研究浸提温度、p H、时间、料液比对亚麻籽蛋白提取率的影响,并建立该工艺的二次项模型。结果表明,回归模型具有高度显著性,可以对亚麻籽蛋白的提取率进行很好的分析和预测,并最终确定亚麻籽蛋白最佳工艺条件为:料液比1∶20(g/m L),提取时间90 min,提取温度50℃,浸提液p H为10.0,在此条件下的亚麻蛋白提取率为79.26%,纯度达到92.34%。
Alkali-solution and acid-isolation was used to extract flaxseed protein from flaxseed in this study.Based on singer factor test, response surface method was used to study effects of extraction temperature,extraction p H, extraction time and solid-liquid ratio on extraction rate of flaxseed protein, and a second order quadratic equation for flaxseed protein extraction was finally obtained. The results showed that the model was of great difference, and the extraction of flaxseed protein from flaxseed was analyzed and predicted by the model.The optimum extraction of flaxseed protein from flaxseed were solid/liquid ratio 1 ∶ 20(g/m L), extraction time90 min, extraction temperature 50 ℃, extraction p H 10.0, the extraction rate of flaxseed protein from flaxseed was 79.26 % and purity reached 92.34 % under the optimal conditions.
Alkali-solution and acid-isolation was used to extract flaxseed protein from flaxseed in this study.Based on singer factor test, response surface method was used to study effects of extraction temperature,extraction p H, extraction time and solid-liquid ratio on extraction rate of flaxseed protein, and a second order quadratic equation for flaxseed protein extraction was finally obtained. The results showed that the model was of great difference, and the extraction of flaxseed protein from flaxseed was analyzed and predicted by the model.The optimum extraction of flaxseed protein from flaxseed were solid/liquid ratio 1 ∶ 20(g/m L), extraction time90 min, extraction temperature 50 ℃, extraction p H 10.0, the extraction rate of flaxseed protein from flaxseed was 79.26 % and purity reached 92.34 % under the optimal conditions.
引文
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[14]张文宾,许时婴.亚麻籽粘质物质的脱除工艺[J].食品与生物技术学报,2006,25(3):93-98
[15]Fedeniuk RW,Biliaderis CG,Composition and physicochemical properties of linseed(Linum usi tatissimum L.)mucilage[J].Journal of Agricultural and Food Chemistry,1994,42(2):240-247
[16]肖江,陈元涛,张炜,等.酶法脱除亚麻籽胶的工艺研究[J].食品科技,2012,37(12):151-154
[17]邓红,田芸芸,田子卿,等.响应面曲线优化文冠果种仁蛋白的碱溶酸沉提取工艺[J].食品工业科技,2010,31(8):197-200
[18]李静娟,易建华,朱振宝.响应面法优化桃仁蛋白提取工艺[J].中国油脂,2010,35(12):20-23
[19]刘进杰,张玉香,冯志彬,等.超声波提取莲花粉多糖工艺[J].食品科学,2011,32(18):44-48
[2]Be Miller,James N,Roy L.Whistler,eds.Industrial gums:polysaccharides and their derivatives[M].Academic Press,1993,234-237
[3]Mazza G,Biliaderis C G.Functional properties of flax seed mucilage[J].Journal of Food Science,1989,54(5):1302-1305
[4]陈海华,许时婴,王璋.亚麻籽胶化学组成和结构的研究[J].食品工业科技,2004,25(1):103-105
[5]陈海华.亚麻籽的营养成分及开发利用[J].中国油脂,2004,29(6):72-74
[6]汤茜.碱溶酸沉法制备火麻仁蛋白工艺研究[J].中国酿造,2011,228(3):108-110
[7]鲁子贤.蛋白质和酶学的研究方法[M].北京:科学出版社,1998:37-39
[8]赵晓燕,陈复生,薛文通,等.不同反胶束体系提取大豆蛋白质的研究[J].食品科学,2007,28(4):109
[9]张敏,程志飞,王鹏.不同酶解条件对米糠蛋白提取率影响的研究[J].食品科学,2008,29(9):178
[10]Guan J,Fang Q,Hanna M A.Selected functional properties of extruded starch acetate and natural fibers foams[J].Cereal chemistry,2004,81(2):199-206
[11]杨文雄,高彦祥.响应面法及其在食品工业中的应用[J].中国食品添加剂,2005(2):62-71
[12]胡晓军.亚麻籽加工产业现状及对策[J].粮油食品科技,2009,17(6):28-30
[13]鹿保鑫,杨健,刘婷婷.亚麻胶提取工艺的研究[J].黑龙江农业科学,2007(3):95-97
[14]张文宾,许时婴.亚麻籽粘质物质的脱除工艺[J].食品与生物技术学报,2006,25(3):93-98
[15]Fedeniuk RW,Biliaderis CG,Composition and physicochemical properties of linseed(Linum usi tatissimum L.)mucilage[J].Journal of Agricultural and Food Chemistry,1994,42(2):240-247
[16]肖江,陈元涛,张炜,等.酶法脱除亚麻籽胶的工艺研究[J].食品科技,2012,37(12):151-154
[17]邓红,田芸芸,田子卿,等.响应面曲线优化文冠果种仁蛋白的碱溶酸沉提取工艺[J].食品工业科技,2010,31(8):197-200
[18]李静娟,易建华,朱振宝.响应面法优化桃仁蛋白提取工艺[J].中国油脂,2010,35(12):20-23
[19]刘进杰,张玉香,冯志彬,等.超声波提取莲花粉多糖工艺[J].食品科学,2011,32(18):44-48