响应面法优化华东粳稻谷蛋白的提取工艺
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摘要
以华东粳稻为研究对象,采用Osborne分级提取法,使用蒸馏水、NaCl溶液及乙醇溶液分别去除粳稻米中清蛋白、球蛋白和醇溶蛋白后,再进行谷蛋白提取的单因素实验;利用响应面法,以NaOH浓度、固液比、提取温度和提取时间为实验因素,优化粳稻米谷蛋白的提取条件。结果表明,粳稻米谷蛋白最优提取工艺的条件为提取时间2h、NaOH浓度0.04mol/L、提取温度50℃、固液比为1∶10,此时粳稻米谷蛋白的实际提取率为57.24%。
In this paper,Osborne method was used to extract glutelin in high quality japonica rice.after using distilled water,NaCl solution and ethanol solution to remove albumin,globulin and prolamin,single factor examination and response surface methodology was used to optimize the extraction condition and study the impact ofexperimental factors on the extraction efficiency of glutelinin japonica rice,including the concentration of NaOH,solid to liquid ratio,extraction temperature and extraction time.The results showed that the optimalextraction conditions for glutelin in japonica rice were as follows:extraction time2 h,0.04 mol/L NaOH solution,extraction temperature 50℃and solid to liquid 1∶10,the extraction rate of glutelin in japonica rice was 57.24%.
In this paper,Osborne method was used to extract glutelin in high quality japonica rice.after using distilled water,NaCl solution and ethanol solution to remove albumin,globulin and prolamin,single factor examination and response surface methodology was used to optimize the extraction condition and study the impact ofexperimental factors on the extraction efficiency of glutelinin japonica rice,including the concentration of NaOH,solid to liquid ratio,extraction temperature and extraction time.The results showed that the optimalextraction conditions for glutelin in japonica rice were as follows:extraction time2 h,0.04 mol/L NaOH solution,extraction temperature 50℃and solid to liquid 1∶10,the extraction rate of glutelin in japonica rice was 57.24%.
引文
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[4]ANDERSON A,HETTIARACHCHY N,JU Z.Physicochemical properties of pronase-treated rice glutelin[J].Journal of the American Oil Chemists'Society,2001,78(1):1-6.
[5]ROMERO A,BEAUMAL V,DAVID-BRIAND E,et al.Interfacial and emulsifying behaviour of rice protein concentrate[J].Food Hydrocolloids,2012,29(1):1-8.
[6]姚坚,姚海根,王淑珍,等.晚粳稻新品种嘉花1号[J].浙江农业科学,2005(3):197-198.
[7]瞿瑗,余国贤,黎杉珊,等.Osborne法分级提取青花椒籽蛋白质及其理化性质研究[J].核农学报,2018,32(12):2 373-2 379.
[8]王艳玲.米糠中四种蛋白的提取工艺及特性研究[D].哈尔宾:东北农业大学,2013.
[9]宋亚娟.高产优质晚粳稻嘉花1号特征特性及高产栽培技术[J].农业科技通讯,2016(7):156-157.
[10]CAGAMPANG G B,CRUZ L J,ESPIRITU S G,et al.Studies on the extraction and composition of rice proteins[J].Cereal Chemistry,1966,43(2):145-155.
[11]徐楠.米糠清蛋白和球蛋白的分级提取及应用[D].合肥:安徽农业大学,2015.
[12]范馨文,翟爱华.响应面法优化脱脂米糠球蛋白提取工艺[J].安徽农业科学,2015,43(20):255-258.
[13]王立,周素梅,陈正行,等.提取米糠蛋白的探讨[J].粮油加工,2009(5):94-96.
[2]周显青.稻谷精深加工技术[M].北京:化学工业出版社,2006.02.
[3]BEAN M M,NISHITA K D.Rice flours for baking[M].San Diego:American Association of CerealChemists.
[4]ANDERSON A,HETTIARACHCHY N,JU Z.Physicochemical properties of pronase-treated rice glutelin[J].Journal of the American Oil Chemists'Society,2001,78(1):1-6.
[5]ROMERO A,BEAUMAL V,DAVID-BRIAND E,et al.Interfacial and emulsifying behaviour of rice protein concentrate[J].Food Hydrocolloids,2012,29(1):1-8.
[6]姚坚,姚海根,王淑珍,等.晚粳稻新品种嘉花1号[J].浙江农业科学,2005(3):197-198.
[7]瞿瑗,余国贤,黎杉珊,等.Osborne法分级提取青花椒籽蛋白质及其理化性质研究[J].核农学报,2018,32(12):2 373-2 379.
[8]王艳玲.米糠中四种蛋白的提取工艺及特性研究[D].哈尔宾:东北农业大学,2013.
[9]宋亚娟.高产优质晚粳稻嘉花1号特征特性及高产栽培技术[J].农业科技通讯,2016(7):156-157.
[10]CAGAMPANG G B,CRUZ L J,ESPIRITU S G,et al.Studies on the extraction and composition of rice proteins[J].Cereal Chemistry,1966,43(2):145-155.
[11]徐楠.米糠清蛋白和球蛋白的分级提取及应用[D].合肥:安徽农业大学,2015.
[12]范馨文,翟爱华.响应面法优化脱脂米糠球蛋白提取工艺[J].安徽农业科学,2015,43(20):255-258.
[13]王立,周素梅,陈正行,等.提取米糠蛋白的探讨[J].粮油加工,2009(5):94-96.