安徽农业科学2017，Vol.45Issue(31)：4-7,4.
响应面分析法优化红小豆分离蛋白的提取工艺
Optimization of Extraction Process for Isolate Protein from Red Adzuki Bean by Response Surface Methodology
宋龙渊 1王静 2邓小蓉 3张正红 2雷用东3
作者信息
- 1. 新疆维吾尔自治区和田地区药品检验所,新疆和田848000
- 2. 农业部食品质量监督检验测试中心,新疆石河子832000
- 3. 新疆农垦科学院农产品加工研究所,新疆石河子832000
- 折叠
摘要
Abstract
[Objective]The aim was to optimize the extraction process for isolate protein from red adzuki bean by response surtace methodology.[Method]We selected the factors and levels on the basis of single factor experiment,and designed the experiment with 4 factors and 3 levels based on the principle of Box-Behnken's design to optimize the extraction process for isolate protein from red adzuki bean.[Result]The effect of the factors of extraction pH,solid-liquid ratio,temperature and time on extraction ratio was in decreasing sequence.The optimal extraction technology obtained through the classical analysis was as followed:pH for 9.0,extraction temperature at 45 ℃,the ratio of solid to liquid being 1∶ 20 and extraction for 60 min.Under this condition,the theoretical value of the extraction rate of soybean powder isolate protein was 81.3％,and the actual extraction rate of for isolate protein from red adzuki bean was(24.3 ± 2.0) ％.[Conclusion] The obtained values agree with the predicted values of the mathematic models,and the Box-Behnken experimental design is suitable for optimizing the extraction of the isolate protein from red adzuki bean powder,which could provide scientific basis for the comprehensive development and utilization of red beans.关键词
红小豆/分离蛋白/提取率/响应面分析Key words
Red adzuki bean/Isolate protein/Extraction rate/Response surface methodology分类
农业科技引用本文复制引用
宋龙渊,王静,邓小蓉,张正红,雷用东..响应面分析法优化红小豆分离蛋白的提取工艺[J].安徽农业科学,2017,45(31):4-7,4.
