摘要
研究超声波辅助反胶束(气溶胶OT/异辛烷)提取菜籽蛋白,采用田口设计对影响超声波辅助反胶束提取菜籽蛋白的因素进行了筛选,所选取的6个相关因素为pH值、钾离子浓度(mol/L)、提取温度(℃)、提取时间(min)、气溶胶OT(丁二酸二异辛酯磺酸钠)质量(g)、非极性溶剂中的水的浓度和表面活性剂的浓度之比W0,通过对二次多项回归方程求解,获得最优一次拟合多元回归模型方程(P=0.05)为:Y=0.063X1+0.017X2+0.024X4+0.529,筛选出影响超声波辅助提取菜籽蛋白的主要因素:气溶胶OT质量、pH值、W0和提取时间,其中前三者为影响极显著因素。
Assisted with sonication, rapeseed protein was extracted from rapeseed meal in a reverse micelle system. The effects of the W0, extraction time, pH value, K+ concentration, temperature, and the amount of OT on the extraction rate were studied. A Taguchi experimental design in JMP involving the above 6 factors at 3 levels was employed to optimize the extraction process. Results showed that the best fit regression equation is Y=0.063X1+0.017X2+ 0.024X4+0.529, and the amount of OT, pH value, W0 and extraction time were significant factors that influenced the extraction rate of rapeseed protein.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第24期163-165,共3页
Food Science
基金
国家“863”计划项目(2007AA10Z331)
江苏省教育厅自然科学研究项目(08KJB55004)
南京财经大学重点研究项目(A0706)
关键词
菜籽蛋白
反胶束
超声辅助萃取
因素筛选
rapeseed protein
reverse micelle
sonication assisted extraction
screening factor