超声波辅助碱法提取鸡副产物和大豆粕混合蛋白工艺优化
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摘要
以鸡屠宰副产物和大豆粕为原料,利用超声波辅助碱法提取混合蛋白。在单因素试验的基础上,以蛋白提取率为指标,采用Plackett-Burman设计筛选出3个显著影响因素:碱液质量浓度、超声功率和提取温度;通过Box-Behnken响应面分析法进一步优化,确定蛋白提取率主要影响因素的最优组合:碱液质量浓度0.71 g/100 mL,超声功率363.35 W,提取温度42.21℃,得到蛋白提取率为54.82%,实测值54.63%,两者十分接近。经测定该蛋白在p H 4.0时达到等电点,沉淀后所得提取蛋白含量为62.64%。采用Plackett-Burman设计和BoxBehnken响应面分析法提供了可靠的鸡副产物和大豆粕混合蛋白提取工艺,提高了副产物的利用率,为后期蛋白胨的制备提供了理论依据。
Chicken by-products and soybean meal were used as the raw materials to extract protein.A novel approach,ultrasonic auxiliary alkaline extraction method,for preparation of protein was developed.On the basis of singlefactor tests,with the protein extraction rate as the evaluation index,significant influencing factors were evaluated by Plackett-Burman design,and those were alkali concentration,ultrasonic power and extraction temperature.The main influencing factors of the protein extraction rate were optimized by response surface analysis,and the optimal conditions were as follows:lye mass concentration of 0.71 g/100 m L,ultrasonic power of 363.35 W,and extraction temperature of42.21 ℃.Under the above conditions,the predicted value of protein extraction rate was 54.82% and its experimental value was 54.63%,the two were very close.The determination of the protein isoelectric point was achieved at p H 4.0,after precipitate the obtained protein content was 62.64%.Extraction protein from chicken by-products and soybean meal protein mixture by Plackett-Burman design and Box-Behnken response surface methodology provided reliable extraction process,which improved the utilization of by-products,and provided a theoretical basis for later preparation of peptone.
Chicken by-products and soybean meal were used as the raw materials to extract protein.A novel approach,ultrasonic auxiliary alkaline extraction method,for preparation of protein was developed.On the basis of singlefactor tests,with the protein extraction rate as the evaluation index,significant influencing factors were evaluated by Plackett-Burman design,and those were alkali concentration,ultrasonic power and extraction temperature.The main influencing factors of the protein extraction rate were optimized by response surface analysis,and the optimal conditions were as follows:lye mass concentration of 0.71 g/100 m L,ultrasonic power of 363.35 W,and extraction temperature of42.21 ℃.Under the above conditions,the predicted value of protein extraction rate was 54.82% and its experimental value was 54.63%,the two were very close.The determination of the protein isoelectric point was achieved at p H 4.0,after precipitate the obtained protein content was 62.64%.Extraction protein from chicken by-products and soybean meal protein mixture by Plackett-Burman design and Box-Behnken response surface methodology provided reliable extraction process,which improved the utilization of by-products,and provided a theoretical basis for later preparation of peptone.
引文
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[2]LASEKAN A,ABU BAKAR F,HASHIM D.Potential of chicken by-products as sources of useful biological resources[J].Waste Management,2013,33(3):552-565.
[3]TASKIN M,KURBANOGLU E B.Evaluation of waste chicken feathers as peptone source for bacterial growth[J].Journal of Applied Microbiology,2011,111(4):826-834.
[4]左进华,黄圣霞.挤压膨化对大豆粕营养品质影响研究[J].粮食与油脂,2008(3):24-27.
[5]郑田要,杨晓泉.热压法提取高温大豆粕中的大豆蛋白[J].食品与发酵工业,2009(8):175-178.
[6]KURBANOGLU E B,KURBANOGLU N I.A new process for the utilization as peptone of ram horn waste[J].Journal of Bioscience&Bioengineering,2002,94(3):202-206.
[7]徐志宏,谢笔钧,魏振承.蛋白副产物资源开发生物活性肽研究进展[J].广东农业科学,2006(11):9-12.
[8]PAUL T,HALDER S K,DAS A,et al.Exploitation of chicken feather waste as a plant growth promoting agent using keratinase producing novel isolate Paenibacillus woosongensis TKB2[J].Biocatalysis&Agricultural Biotechnology,2012,2(1):50-57.
[9]朱旻鹏,谢玉国,田将,等.超声波辅助碱液提取芝麻饼粕蛋白工艺的研究[J].粮油加工,2007(8):83-86.
[10]陈丽丽.鮰鱼皮中胶原蛋白的提取、性质及其应用研究[D].南昌:江西科技师范大学,2012.
[11]WU Q L,CHEN T,GAN Y,et al.Optimization of riboflavin production by recombinant Bacillus subtilis RH44 using statistical designs[J].Applied Microbiology and Biotechnology,2007,76(4):783-794.
[12]梁昌聪,刘磊,张建华,等.响应面法优化绿色木霉H06产孢发酵培养基[J].热带作物学报,2014,35(2):333-338.
[13]李勇昊,姜永生,周长海,等.响应面法优化里氏木霉RutC-30产纤维素酶液体培养基[J].中国酿造,2012,31(4):29-32.
[14]张薇.超声波辅助双酶法提取米糠蛋白及其应用的研究[D].长春:吉林农业大学,2014.
[15]李凤英,崔蕊静,李春华.葡萄籽蛋白质的提取工艺研究[J].中国油脂,2005,30(4):50-53.
[16]聂新艳.鸡爪外皮蛋白质的提取与性质研究[D].无锡:江南大学,2013.
[17]崔晓朋.南美白对虾加工副产物蛋白提取关键技术研究[D].保定:河北农业大学,2014.
[18]敬思群.响应面法超声波辅助提取核桃蛋白工艺优化[J].食品科技,2012,37(2):251-255.
[19]任涛,钟洁.响应曲面法优化超声波辅助提取蒲公英糖蛋白工艺[J].食品工业科技,2011,32(7):297-301.
[20]WANG W,VIGNANI R,SCALI M,et al.A universal and rapid protocol for protein extraction from recalcitrant plant tissues for proteomic analysis[J].Electrophoresis,2006,27(13):2782-2786.
[21]杨冀艳,胡磊,许杨.Plackett-Burman设计和响应面法优化荷叶总黄酮的提取工艺[J].食品科学,2009,30(6):9-13.