摘要
采用Box-Behnken响应曲面法优化超声-微波协同提取鸡蛋清中蛋白质的提取工艺。在单因素实验的基础上,采用四因素三水平的响应曲面优化设计,研究微波功率、液料比、超声功率、提取时间对蛋白质得率的影响。确定的最佳提取工艺参数为:微波功率500 W,液料比12.20∶1(mL/g);超声功率350 W,提取时间9 min。在该实验条件下,蛋白质的实际得率为56.21%±0.92%。结果表明,超声-微波协同提取鸡蛋清中的蛋白质具有提取效率较高、操作简便、快速、安全、环保等优点。
The ultrasound-microwave synergistic extraction conditions of proteins from egg white were optimized by response surface methodology （ RSM ）. Based on the single factor experiments, a four- variable- three-level Box- Behnken design （ BBD ） was applied for the design and analysis of the experimental results in order to obtain the parameters of optimized process.The effects of extraction process of proteins, including microwave power,liquid/material ratio, ultrasonic power and extraction time, were evaluated on the proteins extraction yield.The optimum extraction parameters were as follow：microwave power at 500 W, liquid/material ratio at 12.20：1 mL/g, ultrasonic power at 350 W, and extraction time for 9 min. Under the optimized conditions,the extracted proteins yield was 56.21%±0.92%.Results of the trial indicated that the ultrasound-microwave synergistic extracting proteins in egg white had many advantages such as high yield, easy operation, high speed and environment friendly.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第24期186-190,共5页
Science and Technology of Food Industry
基金
陕西工业职业技术学院科研资助项目(ZK16-23)
关键词
超声-微波协同提取
蛋白质
鸡蛋清
响应面
ultrasound- microwave synergistic extraction
protein
egg white
response surface
