响应面法优化核桃蛋白提取工艺研究

Optimization of extracting protein from walnut cake by response surface methodology

利用单因素实验和响应面法对核桃饼中核桃蛋白的提取工艺进行研究,并确定其较优工艺条件为:提取温度65℃,提取时间4 h,pH 9.0,液料比12∶1。在该条件下,核桃蛋白的提取率达到93.86%,核桃蛋白中粗蛋白质量分数为86.31%。

The optimum extraction conditions of walnut （Juglans regia L. ） protein from the walnut cake were determined with the single factor experiment and the response surface methodology. The results showed that the optimum extraction conditions of walnut protein were as follows ： extraction temperature 65 ℃ , extraction time 4 h, pH 9.0 and liquid - solid ratio 12 ： 1. Under these optimum conditions, the extraction rate of the protein reached 93.86% , and the purity of the protein was 86.31%.