摘要
在单因素试验基础上,采用响应面法确定乙醇溶液-酶法提取花生粕蛋白的最佳条件。中心组合设计的独立变量包括乙醇体积分数、液料比、提取时间和pH值,以蛋白提取率为响应值,建立了二阶多项式非线性回归方程和数值模型。结果显示,蛋白提取率二阶模型相关系数为96.9%。响应量主要受pH值、提取时间和液料比的影响。乙醇体积分数为60%、pH值为6.4、提取时间为70 min和液料比为23∶1(m L/g)时可获得最大提取率(63.16%),该最佳提取条件获得了试验结果的充分证实。研究表明,中心组合设计-响应面法可应用于花生粕蛋白提取工艺的优化分析。
Response surface methodology was used to determine optimum conditions for extraction of protein from peanut meal based on the results of single factor experiments. A central composite design including independent variables such as ethanol content, solvent/meal ratio, extraction time, and pH. Protein extraction yield was used as the response value. Selected response which evaluates the extraction effect was protein yield and the second-order model obtained for protein yield revealed coefficient of correlation of 96.9 %. Protein extraction yield was primarily affected by pH, extraction time and solvent/meal ratio. The maximum yield was obtained when the ethanol content, pH, extraction time and solvent/meal ratio were 60 %, 6.4, 70 min, 23 ∶ 1（mL/g）, respectively. Under these conditions, the extraction rate of soluble protein of peanut meal was 63.16 %. The adequacy of the model was confirmed by the experimental results under optimum values given by the model. The research indicated that CCD-RSM could be proven to be process optimization of soluble proteins from peanut meal.
出处
《食品研究与开发》
CAS
北大核心
2017年第21期39-45,共7页
Food Research and Development
基金
江苏省自然科学基金项目(BK 2014 1269)
关键词
响应面法
花生粕
工艺优化
蛋白质提取
中心组合设计
response surface methodology
peanut meal
process optimization
protein extraction
centralcomposite design
