食品科学2017，Vol.38Issue(20)：191-196,6.DOI:10.7506/spkx1002-6630-201720027
响应面试验优化亚临界水提取核桃粕蛋白工艺及其氨基酸分析
Optimization of Subcritical Water Extraction of Walnut Meal Protein by Response Surface Methodology and Amino Acid Analysis
摘要
Abstract
The suberitical water extraction of walnut meal protein was optimized by response surface methodology.The variables optimized were extraction time,solid-to-solvent ratio,extraction temperature and pH.The response was the extraction yield of protein.One-factor-at-a-time method was used to determine the appropriate levels of independent variables for further optimization by response surface methodology.The results showed that the optimal conditions were as follows:pH,9.0;solid-to-solvent ratio,1∶25 (g/mL);and temperature,133 ℃.Under these conditions,the extraction yield was up to 75.01％.The results of amino acid analysis indicated that the walnut protein contained almost all kinds of amino acids with glutamic acid,arginine,and aspartate being the predominant amino acids,accounting for 59.7％ of the total amino acids.Essential amino acids accounted for 20.03％.Sub critical water extraction could be considered as convenient and efficient method for the extraction of walnut protein.关键词
核桃粕/亚临界水/蛋白提取/响应面/氨基酸分析Key words
walnut meal/subcritical water/protein extraction/response surface methodology/amino acid analysis分类
轻工纺织引用本文复制引用
汪正兴,韩强,郜海燕,陈杭君,房祥军,穆宏磊..响应面试验优化亚临界水提取核桃粕蛋白工艺及其氨基酸分析[J].食品科学,2017,38(20):191-196,6.基金项目
浙江省科技厅援疆项目(2015C26006) （2015C26006）
国家自然科学基金面上项目(31571907) （31571907）
浙江省公益技术研究农业项目(2015C32032) （2015C32032）
