超声波辅助双酶法提取米糠蛋白的工艺优化

Optimization of ultrasonic-assisted dual enzymatic extraction of rice bran protein

应用Plackett-Burman实验设计和响应面法优化超声波辅助双酶法提取米糠蛋白的最佳工艺条件。利用Plackett-Burman实验设计从影响米糠蛋白提取率的8个因素中筛选出超声功率、α-淀粉酶酶解温度和Alcalase2.4L蛋白酶酶解温度3个主要影响因素,采用最陡爬坡法逼近米糠蛋白最大提取率的响应区域,最后通过响应面法优化得到米糠蛋白提取的最佳工艺条件为:超声波功率为220W,α-淀粉酶酶解温度为57℃,Alcalase2.4L蛋白酶酶解温度为51℃,在此工艺条件下经过验证实验得到米糠蛋白的提取率为80.83%。

The ultrasonic-assisted dual enzymatic extraction of rice bran protein was optimized by the Plackett- Burman design and the response surface methodology.The ultrasonic power,α-amylase reaction temperature and Alcalase2.4L reaction temperature from eight affecting factors were found significantly influence the extraction of the rice bran protein by using the Plackett-Burman design. Then the steepest ascent method was effectively demonstrated to approach the neighborhood of the optimum. Finally, the optimum conditions for the ultrasonicassisted dual enzymatic extraction of rice bran protein by using the response surface method were ultrasonic power 220W, α-amylase reaction temperature 5？℃,Alcalase2.4L reaction temperature 51℃.The extraction rate of rice bran protein was 80.83% under the above-mentioned conditions.