水剂法提取米糠蛋白的多因素分析

Multivariate analysis of water extraction methods for rice bran protein extraction

水剂法是目前提取米糠蛋白最实用和最经济的手段之一。为发展和完善该工艺,进一步耦合其他方法以提高米糠蛋白提取效率,本项目以米糠蛋白提取效率为指标,在水剂法提取的基础上,首先通过响应面分析,依据二次多项回归方程判断pH值、温度和料液比对米糠蛋白提取率的影响程度,得出水剂法理论最优工艺条件。在此基础上进一步对超声波辅助水剂法、连续多步水剂法及蜗牛酶辅助水剂法进行比较分析,发现超声波辅助水剂法可显著提高米糠蛋白首次提取率(最高可达72.01%),连续多步水剂法可简单有效地提高蛋白总回收率(3次累加最高可达73.17%)。综合理论和上述实验结果,我们推荐以水剂法为基础,恒温37℃、料液比1∶10、pH7.0,浸提2h,增加超声波辅助,为获取米糠蛋白最高提取效率的最佳工艺条件,为水剂法工艺的完善提供了备选方案。

Water extraction is one of the most practical and economic methods for rice bran protein extraction.To improve the extraction yield and quality of rice bran protein simultaneously,this study explored the efficiency of approaches combining three less studied assisting methods with water extraction.To achieve higher extraction rate,firstly,theoretically optimized temperature,pH,and solid-liquid ratio for water extraction process were obtained by using response surface analysis. With above optimized conditions,ultrasonic assistance,snail enzymatic assistance and repeated water extraction were applied to rice bran protein extraction and the efficiency were compared.The results showed that ultrasonic assistance significantly improved extraction yield of rice bran protein（up to 72.01%）,while repeated water extraction was proven effective in absorbing protein with a yield up to 73.17%.According to the results of the present study,the optimum rice bran protein extraction conditions were suggested as following：37℃,solid-liquid ratio 1∶10,pH 7.0,extracting 2 hours with ultrasonic assistance,which provided optional improved approach for water extraction of rice bran protein.