食品与机械2011，Vol.27Issue(5)：96-99,4.DOI:10.3969/j.issn.1003-5788.2011.05.024
响应面法优化燕麦全粉中蛋白质提取工艺
Optimization of protein extraction technology from whole oat flour by response surface methodology
摘要
Abstract
The traditional alkali extraction and acid precipitation method was used to extract oat protein from whole oat flour. Studied the effects of pH, temperature, the ratio of material to solvent and time on the extraction rate of oat protein were. On the basis of single factor experiments, the quadratic orthogonal rotation combination design was used to optimize the factors. According to variance analysis and response surface analysis, the optimum conditions for oat protein extraction were chosen as follows: pH 11, 35 ℃ , 1. 2 h, and the ratio of material to solvent: 1 : 20(m : V). Therefore, the extraction rate of oat protein was 64. 47% with the protein content of 80. 21% (dry basis).关键词
燕麦全粉/燕麦蛋白/提取工艺/二次正交旋转组合设计Key words
whole oat flour/ oat protein/ extraction technology/ quadratic orthogonal rotation combination design引用本文复制引用
徐向英,王岸娜,林伟静,钟葵,周素梅..响应面法优化燕麦全粉中蛋白质提取工艺[J].食品与机械,2011,27(5):96-99,4.基金项目
国家自然科学基金(编号:31071516) （编号:31071516）
中央级公益性科研院所基本科研业务费专项(编号:CJY20110101 3) （编号:CJY20110101 3）
