响应面法优化南瓜籽粕蛋白的提取工艺

Study on the Optimization of Extraction Processing for Pumpkin Seedmeal Protein

【目的】利用响应曲面法,优化南瓜籽粕中蛋白质的提取工艺。【方法】运用Box-Behnken实验设计方法,在单因素实验的基础上,以蛋白提取率为实验指标,研究液料比、提取温度、pH以及提取时间及其交互作用对蛋白提取率的影响。【结果】各影响因素对蛋白提取率作用的大小依次为:pH>料液比>提取时间>提取温度。在料液比1∶40 m/v、提取温度35℃、pH 10.5、提取时间1.5 h,南瓜籽粕蛋白的提取率最高,为84.7%,利用响应面分析法得到的二次多项式回归方程数学模型,南瓜籽粕蛋白的提取率=81.16+3.97A+0.17B+2.92C+3.03D+1.05AB-0.20AC-2.57AD+1.70BC+0.58BD+7.15CD-4.42A2-7.79B2-5.63C2-5.88D2能较准确地预测实验结果。【结论】南瓜籽粕蛋白提取的最佳提取工艺参数为:料液比1∶40 m/v,提取温度35℃,pH 10.5,提取时间1.5 h。

[ Objective ] The pumpkin seedmeal protein was extracted. The extraction processing was optimized through response surface analysis. [ Method ] By use of the Box - Behnken experimental design method, the effects of the ratio of liquid, extraction temperature, pH and extraction time and their interactions on the protein yield were studied on the base of the single - factor test. [ Result ] The influence order of factors to protein extracting rate is pH 〉 ratio between solid and liquid 〉 reaction time 〉 reaction temperature. When the ratio of liquid 1 ： 40（ m/v）, extraction temperature 35℃, pH 10.5, extraction time 1.5 h, the rate of protein extraction reached 84.7%. The mathematic model of the quadratic polynomial regression equation was obtained through the method of response surface analysis which could predict the yield of protein exactly. [ Conclusion] The test results showed that the optimum conditions for the pumpkin seedmeal protein were as following ： the ratio of liquid 1 ： 40（ m/v）, extraction temperature 35℃, pH 10.5, extraction time 1.5 h ,The biggest influence on extraction process was pH.