影响碱提酸沉法提取燕麦蛋白因素的分析

Study on the Optimized Parameter of Alkali-extraction and Acid-precipitation Method for Oat Protein Extraction with

在单因素试验基础上,用Box-Behnken试验设计优化碱提酸沉法提取燕麦蛋白工艺参数,并用Design-Expert.V8.0.6进行响应面分析,建立二次多项式回归模型。结果表明,碱提酸沉法提取燕麦蛋白的最佳工艺为:pH10.11、液料比15.96、温度50.87℃、浸提时间93.56min,此时提取率64.23%,纯度86.4%,得到的燕麦蛋白的等电点为4.2,分离率94.65%。碱提酸沉法制备燕麦蛋白的pH不能超过11,否则会导致蛋白提取液颜色加深,产生异味。

The oat protein was extracted from oat granules with alkali-extraction and acid-precipitation(AEAP)method in which the parameters were optimized with Box-Behnken design with four factors and three levels based on the singlefactor experiment.Influences of pH,liquid-to-solid ratio,temperature,and digestion time on the yields of oat protein were detected.Design-Expert.V8.0.6was used to analyze the response surface and the quadratic polynomial model was constructed.Results indicated that the highest protein yield was obtained from the parameter at 50.87℃for 93.56min with pH 10.11,combined with a liquid to solid ratio of 15.96∶1,in which the amount of extracted oat protein could up to 64.23%,with purity of 86.4%.The isoelectric point(pI)of oat protein was 4.2with the isolation rate of 94.65%.The pH used in AEAP method should not be higher than 11,otherwise the color of the extracted protein would become dark and peculiar smell could be produced