摘要
以120℃压榨紫苏饼粕为原料,采用微波法提取其中的蛋白,通过单因素试验、Pl ackett-Burman试验设计、最陡爬坡试验结合Box-Behnken设计考察微波功率、微波处理时间和料液比、碱提温度、碱提时间、碱提p H6个因素对紫苏饼粕蛋白提取率的影响。结果表明,优化的提取工艺条件为微波时间120 s、料液比1∶24(g/m L)、碱提温度45℃、碱提p H 10,此条件下紫苏饼粕蛋白提取率为27.001%。
Study on the extraction of Perilla seed meal pressed at 120 ℃, through the single factor experiment, using Plackett- Burman test design, the steepest ascent experiment and response surface optimization design of Box-Behnken on the extraction process. Evaluation of the effect of microwave power, microwave time, solid-liquid ratio, alkaline extraction temperature, alkaline exWaction time, alkali extraction pH 6 factors on the yield of Perilla seed meal protein. Using central composite design and response surface analysis method to determine the optimum conditions for： microwave time 120 s, ratio of solid to liquid 1 ： 24 （g/mL）, alkaline extraction temperature 45 ℃, alkaline extraction pH 10, the extraction rate of Perilla seed meal protein was 27.001% at this condition.
出处
《食品工业》
北大核心
2015年第5期73-77,共5页
The Food Industry
基金
吉林省科技厅科技支撑计划重大科技攻关专项(编号:20130204044NY)
