摘要
利用响应面法对玉米黄粉中醇溶蛋白的提取工艺进行优化。根据中心组合试验设计原理采用4因素5水平响应面分析法,对各个因素的显著性和交互作用进行分析。结果表明:玉米醇溶蛋白超声提取的最佳条件为超声时间27 min、超声功率480 W、乙醇体积分数70%、液料比10:1(mL/g),该条件下玉米醇溶蛋白提取率可达70.71%,纯度为90.33%。
Response surface methodology was used to optimize the extraction processing of zein from corn gluten meal. Based on the analysis of significance of four factors and cross-interaction among factors, the results showed that the optimal extraction conditions were as follows: ultrasonic treatment time was 27 min, ultrasonic power was 480 W and alcohol concentration was 70% with the ratio of liquid to material 10:1(mL/g). Under the optimal extraction conditions, the extraction rate of zein was up to 70.71% and the purity was 90.33%.
出处
《食品科技》
CAS
北大核心
2012年第2期183-187,共5页
Food Science and Technology
基金
广东省重大科技专项(2009A080209001)
广东省科技计划项目(2011B010500006)
关键词
玉米黄粉
玉米醇溶蛋白
超声提取
响应面法
corn gluten meal
zein
ultrasonic extraction
response surface methodology