摘要
为充分利用打瓜籽中丰富的蛋白质资源,采用碱溶酸沉法,结合超声波辅助技术提取其中蛋白质。在单因素试验基础上,通过响应曲面法优化提取工艺参数,确定了最佳提取条件为:p H 10,提取温度37℃,提取时间22 min,料液比1︰13(g/m L),超声波频率45 k Hz,酸沉p H 4.5,此时蛋白质的提取率达64.4%。
The methods of alkali-dissolving and acid-sinking, aiding with the technique of ultrasonic were used to extract the protein of seed-watermelon seeds and promote the use of this protein resource. The optimal extraction technology was obtained with the single factor test and the response surface design experiments. The optimal extraction conditions were as followings： alkali-dissolving at pH 10, extracting temperature 37℃, extracting time 22 min, the ratio of solid to liquid 1 ： 13 （g/mL）, ultrasonic frequency 45 kHz, then acid-sinking at pH 4.5. The result showed the rate of extraction reached 64.4%.
出处
《食品工业》
北大核心
2015年第8期95-99,共5页
The Food Industry
基金
石河子大学重大科技攻关项目(项目编号:gxjs2012-zdgg09-05)
关键词
打瓜籽蛋白
碱溶酸沉
响应面设计
优化
seed-watermelon seed protein
alkali-dissolving and acid-sinking
response surface design
optimization
