响应面优化大麦中热稳定蛋白质的提取条件

Optimization of Extraction Technology Condition of Heat-stable Proteins from Barley Using Response Surface Methodology

利用响应面分析法考察缓冲液提取大麦热稳定蛋白的浸提时间、液料比和浸提温度对大麦中热稳定蛋白含量的影响。通过试验数据分析得到,其最佳浸提温度为20.126℃,液料比为6.437:1(mL/g),浸提时间为119.326min,此时通过缓冲液提取得到的热稳定蛋白含量为2.189mg/g。

Heat-stable proteins of barley play a major role in the formation,stability,and texture of head foams.With response surface methodology,we investigated that temperature,extract time and extract water had an effect on the contents of heat-stable proteins in the barley.The results showed that the optimum conditions of heat-stable proteins are：extract temperature 20.126 ℃,ratio of material to water 6.437：1（g/mL）,extract time 119.326 min,the highest extracting purity is 2.189 mg/g.