食品工业科技2017，Vol.38Issue(24)：186-190,5.DOI:10.13386/j.issn1002-0306.2017.24.036
响应面法优化鸡蛋清中蛋白质的超声-微波协同提取工艺
Optimization of ultrasound-microwave synergistic extracting proteins in egg white with response surface methodology
摘要
Abstract
The ultrasound-microwave synergistic extraction conditions of proteins from egg white were optimized by response surface methodology (RSM).Based on the single factor experiments,a four-variable-three-level Box-Behnken design (BBD) was applied for the design and analysis of the experimental results in order to obtain the parameters of optimized process.The effects of extraction process of proteins,including microwave power,liquid/material ratio,ultrasonic power and extraction time,were evaluated on the proteins extraction yield.The optimum extraction parameters were as follow:microwave power at 500 W,liquid/material ratio at 12.20 ∶ 1 mL/g,ultrasonic power at 350 W,and extraction time for 9 min.Under the optimized conditions,the extracted proteins yield was 56.21％ ± 0.92％.Results of the trial indicated that the ultrasound-microwave synergistic extracting proteins in egg white had many advantages such as high yield,easy operation,high speed and environment friendly.关键词
超声-微波协同提取/蛋白质/鸡蛋清/响应面Key words
ultrasound-microwave synergistic extraction/protein/egg white/response surface分类
轻工纺织引用本文复制引用
贺娟妮,刘迪,李婧,卢寅,路程..响应面法优化鸡蛋清中蛋白质的超声-微波协同提取工艺[J].食品工业科技,2017,38(24):186-190,5.基金项目
陕西工业职业技术学院科研资助项目(ZK16-23). （ZK16-23）
