Plackett-Burman设计法和中心组合法优化豆渣膳食纤维提取工艺

Optimized extraction technics for soybean dregs dietary cellulose using Plackett-Burman design and central composite design

采用Plackett-Burman(PB)和中心组合设计法,对影响豆渣膳食纤维提取纯度的7个因素进行了分析和研究。结果表明:NaOH浓度为5.44%、碱浸温度为65.19℃、碱浸时间为64.35 min、胰蛋白酶用量为0.3%、胰蛋白酶作用温度为45℃、胰蛋白酶作用pH值为7.5、胰蛋白酶作用时间为3 h,是豆渣膳食纤维提取工艺的最佳条件,在此条件下膳食纤维纯度的预测值可达86.40%。在上述条件下,实验测得膳食纤维纯度为86.12%,与预测值相接近,表明PB和中心组合设计法可以很好地对豆渣膳食纤维提取工艺条件进行优化。

Researches on the seven factors in the purity of soybean dregs dietary cellulose were conducted by the PB design and the central composite design. The results show that the optimized extraction conditions for the soybean dregs dietary cellulose are NaOH concentration at 5.44%, soaking temperature at 65.19℃, soaking time with alkali at 64.35 min, trypsin amounts at 0.3%, temperature acting on the trypsin at 45 ℃, PH value at 7.5 and the acting time of the trypsin at 3 h. Under the conditions, the predicted value of purity for dietary cellulose is 86.40%. And the experimental value is 86.12% under the same conditions, which is agree with the predicted value. Thus, the PB design and the central composite design can be easily used to optimize the extraction conditions of the soybean dregs dietary cellulose.