摘要
在碱溶酸沉的基础上采用超声波辅助提取板栗蛋白,分别研究了p H、超声时间、提取温度、提取时间对板栗蛋白提取率的影响。首先,用单因素试验确定影响因素及水平,然后,在单因素试验的基础上,通过四因素三水平的响应面试验来确定最佳的提取工艺。结果表明,较优的提取工艺是:提取温度为40℃,提取时间为83 min,提取p H为10,超声时间为14 min,在此条件下实际测得的平均提取率为65.38%,基本符合理论预测值(66.64%)。
Ultrasonic was used to assist alkali- solution and acid- isolation extraction of chestnut protein. The effects of p H,ultrasonic time,extraction temperature and extraction time on the extraction rate of chestnut protein were researched. First,the affecting factor and the level by single factor experiment were selected,then the optimum extraction process condition was determined based on the regression analysis on the basis of single factor experiment using a 4- factor,3- level response surface methodology. The results showed that the optimum extraction conditions of chestnut protein were： extraction temperature 40 ℃,extraction time 83 min,p H 10,ultrasonic time 14 min. Under the optimum extraction conditions,the actual measured average extraction rate was 65. 38% which was basically conformed to the theoretical predicted value（ 66. 64%）.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2015年第3期41-45,共5页
Journal of the Chinese Cereals and Oils Association
基金
林业公益性行业科研专项(201204401)
关键词
板栗蛋白
响应面
提取率
工艺优化
碱溶酸沉
chestnut protein
response surface
extraction rate
technology optimization
alkali-solution and acid-isolation
