安徽农业大学学报2017，Vol.44Issue(4)：574-579,6.DOI:10.13610/j.cnki.1672-352x.20170811.032
响应面优化泡沫法提取紫苏饼粕蛋白的工艺
Optimization of foam separation of protein from perilla seed meal using the response surface method
摘要
Abstract
To optimize protein extraction technology of protein from perilla,the effects of temperature,liquid-solid ratio and time on the extraction rate of perilla protein were investigated.The optimum protein extraction technology from perilla meal was developed through the response surface method.A quadratic regression model for the extraction rate of perilla protein on temperature,liquid-solid ratio and time was set up as Y=13.21-2.21A-0.21B-1.38C-0.15AB-2.43AC-1.78BC-3.37A2-4.43B2-1.99C2 (R2=0.9544) with a good fitting degree.Soaking temperature and time had extremely significant (P＜0.01,the same below) and significant (P＜0.05) effects on the extraction rate.The interaction between temperature and time and 1 iquid-solid ratio and time also had extremely significant and significant effects on the extraction rate.The optimum conditions for the protein extraction from perilla seed meal were:temperature,53 ℃;liquid-solid ratio,10:1 mL·g-1;soaking time,114 min.Under this condition,the practical extraction rate of perilla protein was 13.91％.Compared with the predictive value,the relative error was about 2.10％.The technology model for extracting protein from perilla seed meal was fit well with the measured value.The results showed that the response surface method for extracting perilla protein is effective.关键词
响应面分析/紫苏饼粕/泡沫法/提取Key words
response surface method/perilla seed meal/foam fractionation/extraction technology分类
轻工纺织引用本文复制引用
吴存兵,张钰涓,邵伯进,陶维春,吴君艳,姜娟,浦静..响应面优化泡沫法提取紫苏饼粕蛋白的工艺[J].安徽农业大学学报,2017,44(4):574-579,6.基金项目
江苏高校“青蓝工程”,泡沫分离紫苏蛋白及功能性研究(SN12046),江苏省饲料(食品)营养分析与质量安全检测公共服务平台(HAP201429),江苏省科技厅项目江苏省淮安饲料安全公共技术服务中心(BM2009831)共同资助. （SN12046）
