星点设计-效应面法优化酿酒酵母活性蛋白提取工艺

Optimization of Active Protein Extraction from Saccharomyces cerevisiae by Central Composite Design-response Surface Method

采用星点设计-效应面法优化酿酒酵母活性蛋白提取工艺,为进一步研究酿酒酵母提供理论依据。以超声波破壁法提取酿酒酵母活性蛋白,采用单因素试验和星点试验设计,研究超声总时间、工作时间/间歇时间、超声功率对酿酒酵母活性蛋白得率的影响。结果表明,酿酒酵母活性蛋白提取最佳工艺:超声总时间为15.32 min,工作时间/间歇时间为17.96 s/17.96 s,超声功率为461.45 W,期望值37.53μg/m L;按最佳提取条件提取后测得的实际蛋白含量为36.48μg/m L。星点设计-效应面法优化超声波破壁法提取酿酒酵母活性蛋白工艺,方法简便,预测性良好。

This experiment was to optimize Saccharomyces cerevisiae active protein extraction process with central composite design-response surface method, provide theoretical basis for further research on Saccharomyces cerevisiae. This experiment extracted Saccharomyces cerevisiae active protein with ultrasonic wall-breaking method, using the single factor experiment and the star design, to study the influence of ultrasonic power, working time/pause time and total time on the yield of protein from Saccharomyces cerevisiae activity. The result showed that optimal extraction process on Saccharomyces cerevisiae active protein, was ultrasonic total time of 15.32 min, working time/pause time 17.96 s/17.96 s, ultrasonic power 461.45 W, and the expected value was 37.53μg/mL, actual protein concentration was 36.48 μ g/mL after the extraction of the best extraction conditions. To optimize the ultrasonic wall-breaking method to extract the Saccharomyces cerevisiae active protein with central composite design-response surface method, the method is simple and has a good predictability.