响应面法同步优化花椒冷榨饼中蛋白质和油脂的提取工艺

Simultaneous optimization of extractions of protein and oil from cold-pressed Zanthoxylum bungeanum Maxim. cake by response surface methodology

以花椒冷榨饼为原料,采用水相酶解法同步提取花椒冷榨饼中蛋白质和油脂。通过单因素试验研究加酶量、酶解温度、酶解时间对蛋白质和油脂提取率的影响,在单因素试验基础上,以蛋白质和油脂的提取率为响应值,应用响应面法优化提取工艺条件。得到的最优工艺条件为加酶量1.10%、酶解温度47℃、酶解时间1.5 h,在此条件下蛋白质和油脂的提取率分别为56.49%、58.88%。对提取的花椒蛋白进行氨基酸分析,共检测出16种氨基酸;对提取的油脂进行脂肪酸分析,油脂中主要脂肪酸成分为油酸63.49%、亚油酸11.25%、棕榈酸7.16%、硬脂酸3.59%、花生酸1.31%。

The protein and oil were simultaneously extracted from cold- pressed Zanthoxylum bungeanum Maxim. cake by aqueous enzymatic method. The effects of enzyme dosage,enzymolysis temperature and enzymolysis time on the extraction rates of protein and oil were studied by single factor experiment,and the extraction conditions were optimized by response surface methodology using extraction rates of protein and oil as response values. The optimal extraction conditions were obtained as follows： enzyme dosage1. 10%,enzymolysis temperature 47 ℃ and enzymolysis time 1. 5 h. Under the optimal conditions,the extraction rates of protein and oil were 56. 49% and 58. 88% respectively. The analysis results of amino acid composition showed that sixteen kinds of amino acids were detected from Zanthoxylum bungeanum Maxim. protein. The analysis results of fatty acid composition indicated that oleic acid（ 63. 49%）,linoleic acid（ 11. 25%）,palmitic acid（ 7. 16%）,stearic acid（ 3. 59%） and arachidic acid（ 1. 31%） were the main fatty acids of the extracted oil.