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)