首页|响应面法优化甘薯茎中可溶性蛋白的超声辅助提取工艺

响应面法优化甘薯茎中可溶性蛋白的超声辅助提取工艺

Response Surface Methodology as an Approach to Optimize the Ultrasound-Assisted Extraction of Soluble Proteins in Sweet Potato Stem

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  • NETL
  • NSTL
  • 维普
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以甘薯茎为研究对象,对甘薯茎中的可溶性蛋白进行提取,通过单因素试验,确定提取甘薯茎蛋白的工艺条件,并运用超声波技术进行辅助提取,提高甘薯茎蛋白的提取率.在单因素试验的基础上,利用响应面法中的Box-Behnken试验设计,对影响甘薯茎蛋白提取率的3个影响因素即超声时间、超声温度和超声功率进行优化.结果表明:各因素对甘薯茎蛋白提取率有显著影响,影响顺序依次是:超声温度>超声时间>超声功率,通过试验确定超声波辅助提取甘薯茎蛋白的最佳工艺条件是超声温度30℃,超声时间25 min,超声功率280 W,在这个最优条件下得到的甘薯茎蛋白提取率的理论值为51.75 %,实际蛋白提取率为48.75 %.试验得到的甘薯茎蛋白提取回归模型显著,有较好的拟合性.
Taking the sweet potato stem as the research object, the soluble protein was extracted from it. The single-factor tests were used to determine the extraction conditions of sweet potato stem protein, and ultrasonic technology was used to assist the extraction to improve the extraction rate of sweet potato stem protein. On the basis of single factor experiments, the influences of ultrasonic temperature, ultrasonic time and ultrasonic power on the protein extraction yields were optimized by using the Box-Behnken design under response surface methodology. The results showed that the order of factors affecting the extraction rate of sweet potato stem protein was: ultrasonic temperature > ultrasonic time > ultrasonic power. The optimal conditions for soluble protein extraction from sweet potato stem were ultrasonic temperature 30 ℃, ultrasonic time 25 min and ultrasonic power 280 W. Under the optimal conditions, the theoretical value of sweet potato stem protein extraction rate was 51.75 % and the actual protein extraction rate was 48.75 %.

sweet potato stemproteinultrasonicresponse surface methodoptimization

高琦、孙怡、程健、刘梓蘅、吴嘉乐、薛友林

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辽宁大学轻型产业学院,辽宁沈阳110036

中共辽宁省委党校,辽宁沈阳110161

甘薯茎 蛋白质 超声波 响应面法 优化

国家自然科学基金辽宁省"兴辽英才计划"项目辽宁省教育厅科学技术研究服务地方项目辽宁大学大学生创新创业训练计划项目辽宁大学大学生创新创业训练计划项目辽宁大学大学生创新创业训练计划项目辽宁大学大学生创新创业训练计划项目

31201285XLYC1807270LFW201704X201810140247X201810140252X201810140253X201810140257

2019

食品研究与开发
天津市食品研究所,天津市食品工业生产力促进中心

食品研究与开发

CSTPCD北大核心
影响因子：0.561
ISSN：1005-6521
年,卷(期)：2019.40(20)
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