响应面法优化青豆蛋白提取工艺

Optimization of Extraction Process of Green Bean Protein by Response Surface Method

响应面法优化青豆蛋白提取工艺,并研究最佳工艺条件下所得的青豆蛋白的纯度。以青豆为原料,采用超声波辅助法提取青豆蛋白,通过单因素试验研究料液比、超声波处理时间、超声波功率对青豆蛋白得率和蛋白质纯度的影响。在单因素试验的基础上,利用响应面分析法优化超声波辅助提取青豆蛋白的最佳工艺,并确定最佳工艺条件下青豆蛋白的得率及纯度。超声波辅助法提取青豆蛋白的最佳工艺为:料液比1∶20(g/mL)、超声功率为470W、超声时间为27min。在优化的最佳工艺条件下,所得的青豆蛋白得率为(41.90±0.43)%,纯度为73.56%,相比较传统碱溶酸沉法提取的青豆蛋白,虽然纯度有所降低,但得率提高了12.22%。

The optimal extraction process of green bean protein and the purity of green bean protein obtained under optimal process conditions were determined. The green bean was used as the raw material to extract the green bean protein by ultrasonic-assisted method. The effects of material-liquid ratio,ultrasonic treatment time and ultrasonic power on protein yield and protein purity were studied by single factor experiment. Based on the single factor experiment,the optimal process of ultrasonic-assisted extraction of green bean protein was optimized by response surface methodology,and the yield and purity of green bean protein under optimal process conditions were determined. The optimal process for extracting green bean protein by ultrasonic assisted method was as follows: ratio of material to liquid was 1 ∶ 20(g/mL),ultrasonic power was 470 W,ultrasonic time was 27 min. Under the optimized optimal conditions,the obtained green bean protein yield was (41.90±0.43)%,and the purity was 73.56 %. Compared with the traditional alkali-soluble acid precipitation method,the purity of the green bean protein decreased,but the yield increased by 12.22 %.