超声波辅助碱法提取鸡副产物和大豆粕混合蛋白工艺优化

Optimization of Extraction of Chicken By-products and Soybean Meal Protein Mixture by Ultrasonic-assisted Alkaline

以鸡屠宰副产物和大豆粕为原料,利用超声波辅助碱法提取混合蛋白。在单因素试验的基础上,以蛋白提取率为指标,采用Plackett-Burman设计筛选出3个显著影响因素:碱液质量浓度、超声功率和提取温度;通过Box-Behnken响应面分析法进一步优化,确定蛋白提取率主要影响因素的最优组合:碱液质量浓度0.71g/100mL,超声功率363.35W,提取温度42.21℃,得到蛋白提取率为54.82%,实测值54.63%,两者十分接近。经测定该蛋白在pH4.0时达到等电点,沉淀后所得提取蛋白含量为62.64%。采用Plackett-Burman设计和Box-Behnken响应面分析法提供了可靠的鸡副产物和大豆粕混合蛋白提取工艺,提高了副产物的利用率,为后期蛋白胨的制备提供了理论依据。

Chicken by-products and soybean meal were used as the raw materials to extract protein. A novel approach, ultrasonic auxiliary alkaline extraction method, for preparation of protein was developed. On the basis of single-factor tests, with the protein extraction rate as the evaluation index, significant influencing factors were evaluated by Plackett-Burman design, and those were alkali concentration, ultrasonic power and extraction temperature. The main influencing factors of the protein extraction rate were optimized by response surface analysis, and the optimal conditions were as follows: lye mass concentration of 0.71 g/100 mL, ultrasonic power of 363.35 W, and extraction temperature of 42.21 ℃. Under the above conditions, the predicted value of protein extraction rate was 54.82% and its experimental value was 54.63%, the two were very close. The determination of the protein isoelectric point was achieved at pH 4.0, after precipitate the obtained protein content was 62.64%. Extraction protein from chicken by-products and soybean meal protein mixture by Plackett-Burman design and Box-Behnken response surface methodology provided reliable extraction process, which improved the utilization of by-products, and provided a theoretical basis for later preparation of peptone.