小麦麸皮抗冻蛋白提取的关键因素及其优化

Key Factors Affecting the Extraction of Antifreeze Protein in the Wheat Bran and the Optimization Technology

研究小麦麸皮抗冻蛋白提取率偏低与热滞活性(Thermal Hytersis Activity,THA)易破坏的问题。在单因素试验的基础上,采用中心组合试验设计与响应面分析方法对液料比、缓冲液p H、缓冲液浓度、饱和硫酸铵浓度这4个因素进行优化,建立响应值(包括:蛋白提取率、THA)与各影响因素之间的回归方程,得出最优提取条件为液料比7.5∶1、缓冲液p H 7.8、缓冲液浓度29 mmol/L、饱和硫酸铵浓度100%,在此条件下蛋白提取率理论值为41.46%、THA 0.019 5℃;验证试验表明蛋白提取率为41.98%,THA为0.019℃,证明优化结果是可靠的。

The low protein extraction ratio and damageable THA （Thermal Hysteresis Activity, THA） in the wheat bran antifreeze protein extraction were researched. The central composite design and response surface analysis were used to optimize four factors （ratio of solvent to material, PBS pH, PBS concentration and saturated ammonium sulfate concentration）to establish the response value （including protein extraction ratio and THA） and the regression equation between the various influencing factors. The optimum extraction conditions were found to be the ratio of sol- vent to material 7.5： 1, PBS pH 7.8, PBS concentration 29 mmol/L and saturated ammonium sulfate concentration 100%. The actual protein extraction ratio was 41.98% , and THA 0. 019 ℃, while the model optimum solution would be 41.46% and 0. 019 5 ℃, which showed that the optimized conditions were accurate.