酶法提取红松种子蛋白工艺的研究

Optimization of Extraction Processing of Pine Nut Protein by Alcalase

以红松种子为原料,利用中心组合试验设计对影响红松种子蛋白提取的因素水平进行了综合考察,优化了红松种子蛋白的提取工艺参数。采用单因素试验设计,考察了酶解pH、固液比、提取温度、提取时间、加酶量等因素对红松种子蛋白提取率的影响,通过对单因素试验结果的分析,筛选出影响蛋白质提取率的关键性因素。结合所筛选的关键因素应用响应面分析法研究了提取液pH、提取温度、提取时间、加酶量等关键因素对蛋白质提取率的影响,采用回归分析技术、拟合二次多项式试验模型,应用模糊数学处理优化,得到了最佳的综合因素水平,分别为:固液比1∶25;pH 8.4;提取时间3.07 h;加酶量1.53%;提取温度54.16℃,在最佳条件下红松种子蛋白的提取率预测值为88.29%,实际测定值88.06%。结果表明采用响应面法来寻求酶法提取红松种子蛋白最佳条件是可行的。

To optimize the extraction of pine nut protein by alcalase, based on single -factor tests, an orthogonal experiment was designed with key factors that are extraction temperature, pH, enzyme/substract （E/S）, solid - liquid ratio, and time, and the extraction rate of pine nut protein was analyzed. The parameters were optimized through response surface analysis. Results： The obtained optimum extraction conditions are temperature 54.16 ℃, pH 8.4, enzyme/substract （E/S） 1.53% , solid -liquid 1：25 and time 3.07 h. Under these conditions, the predicted protein extraction rate is 88.29% , and the test protein extraction rate is 88.06%.