响应面法优化超声波辅助提取甜杏仁粕蛋白质的研究

Study on Response Surface Method Optimizing Ultrasonic-assisted Extraction Technology of Sweet Almond Meal Protein

以甜杏仁粕为原料,利用超声波辅助碱溶法提取甜杏仁粕中的蛋白质。以蛋白质提取率为指标,在单因素试验基础上,采用响应面分析法考察了超声波功率、pH、温度和时间对甜杏仁粕蛋白质提取率的影响。结果表明,最优的超声波提取条件为:超声波功率600W、pH9.0、温度44℃、时间78min,在此条件下甜杏仁粕蛋白质的提取率可达到78.22%。

The technology of ultrasonic-assisted alkali solution was used to extract sweet almond meal protein. On the basis of the single factor test, protein extraction rate as the index, response surface methodology was applied to study the effects of ultrasonic power, pH, temperature and time on the protein extraction rate. The result showed that optimum condition was as follows： ultrasonic power 600 W, pH 9.0, temperature 44℃, time 78 min. Under these conditions, protein extraction rate could reach to 78.22%.