摘要
文章采用碱提酸沉法提取苦荞中的蛋白质,通过单因素试验及响应面试验,研究了浸提温度、浸提料液比、浸提时间和浸提液pH值等因素对蛋白质提取率的影响,并优化了工艺条件。结果表明,通过响应面试验所得的回归模型拟合度达97.46%,能较好预测试验结果,在浸提温度为20℃、浸提料液比(苦荞粉质量与0.06mol/LNaOH溶液的比值)1∶30浸提时间2.5h、浸提液pH值为12时,其苦荞蛋白质提取率为1.27%,3个因素对蛋白质提取率的影响大小顺序为浸提液pH值>浸提料液比>浸提时间。
The method of alkali extraction and acid precipitation was applied to extracting the protein of Tartary buckwheat,and the effect of various parameters(e.g.extraction temperature,ratio of material to liquid,extraction time,pH value,etc.)on the extraction rate of protein was analyzed using single factor experimental method combined with response surface methodology.Under these optimum conditions(leaching temperature of 20℃,extract to material ratio of 1:30 g/mL,2.5 h and leaching solution pH of 12),the extraction rate of protein of 1.27%was achieved with response surface methodology.Meanwhile,the effect of the three factors on the extraction rate of protein was in the order of pH>extraction time to>extraction time.
作者
张红霞
赖佳慧
王倩
张秋云
Zhang Hongxia;Lai Jiahui;Wang Qian;Zhang Qiuyun(School of Chemistry and Chemical Engineering,Anshun University,Anshun,Guizhou 561000)
出处
《粮食科技与经济》
2019年第8期93-96,共4页
Food Science And Technology And Economy
关键词
苦荞
碱提酸沉法
蛋白质提取率
响应面
tartary buckwheat
alkali extraction and acid precipitation method
extraction rate
response surface methodology
