响应面法优化猕猴桃糖蛋白提取工艺研究

Optimization of Response Surface Methodology for Kiwifruit Glycoprotein Extraction

为确定乙醇浸提法提取猕猴桃糖蛋白的最优条件,采用响应面分析法,以液料比、乙醇体积分数、提取温度及提取时间为独立变量进行中心组合设计,以猕猴桃蛋白质提取率为响应值进行数学模型拟合,研究了各独立变量对猕猴桃糖蛋白提取率的影响。结果表明:当液料比为6.5∶1、乙醇体积分数24%、提取温度24℃、提取时间45min时,糖蛋白的提取率最高可达到63.05%,与试验设计结果相符,有助于设计猕猴桃蛋白质提取的最佳工艺。

Response surface methodology was used to determine optimum conditions for extraction of protein from kiwifruit by ethanol extraetion. A central composite design including independent variables of material/solvent ratio, ethanol concentration, extraction temperature and extraction time was used. Selected response （dependent variable） which evaluated the extraction process was protein yield. The effect of each independent variable on the kiwifruit glycoprotein extraction rate was investigated and obtained the best extraction process. The optimum conditions of protein ex- traction were obtained when solvent/material ratio, ethanol volume fraction, extraction tempera- ture and extraction time were 6.5 ：1 （v/v）,24%,24℃ ,45 min,respectively. Under this condi- tion,the experimental maximum protein extracted was 63.05% ,which coincided with the predic- ted values. The adequacy of the model was comfirmed by extracting the glycoprotein under opti- mum values given by the model. These results help in designing the process of optimal glycopro- tein extraction from kiwifruit.