摘要
以脱脂红松松仁粉为原料,采用超声辅助技术提取松仁蛋白,研究超声时间、提取温度、溶液pH和料液比四因素对蛋白提取率的影响,进行响应面试验设计分析。以蛋白得率为指标,通过响应面法对提取工艺条件进行优化,最终确定超声波法提取松仁蛋白质的最优条件为:超声时间100min、提取温度48.38℃、溶液pH10.0和料液比1∶24.61(g/mL),在此条件下提取松仁蛋白的得率为233.23mg/g。
Response surface methodology（RSM） was applied to predict optimum conditions for ultrasonic-assisted extraction technology of protein components from pine nut. The ultrasonic time, temperature, pH and sample- to-solvent ratio of extraction process were investigated. The optimized conditions were as follows： pH 10.0, sample-to-solvent ratio of 1： 24.61（g/mL）, 48.38 ℃ and 100 min. According to validation experiment, protein extract yield capacity in the nut powder was 233.23 mg/g under the predicted optimum conditions.
出处
《食品研究与开发》
CAS
北大核心
2008年第12期45-49,共5页
Food Research and Development
关键词
松仁蛋白
超声辅助
响应面法
数学模型
工艺优化
Uhrasonie-assisted extraction
response surface factor
pine nut
protein
optimization
