超微冷冻粉碎处理下酸枣仁蛋白提取工艺优化

Optimization of Extracting Jujube Kernel Protein by Ultramicro Freezing Grinding

采用超微粉碎和冷冻粉碎技术对酸枣仁渣进行前处理,在单因素实验基础上,以料液比、pH、提取温度、提取时间为实验因素,采用响应面分析法,对酸枣仁蛋白的提取方法进行了优化。试验结果表明采用超微粉碎和冷冻粉碎条件下酸枣仁蛋白提取率显著高于普通粉碎条件(P<0.05),4个因素对蛋白提取率影响由大到小顺序为:pH、液料比、提取时间、提取温度。基于超微冷冻粉碎条件下酸枣仁蛋白提取的最佳工艺条件为:料液比为32∶1、pH为11.4、温度为51℃、提取时间为58 min。在此条件下蛋白提取率的优化预测值为78.50%,实际蛋白提取率为78.47%±0.17%。此回归模型较好地预测了蛋白提取结果,为酸枣仁加工的废弃物再利用提供了较好的参考依据。

In this paper,the residue of jujube kernel was treated by superfine grinding and freezing grinding.On the basis of single factor experiment,solid-liquid ratio,pH,extraction temperature,extraction time as test factors,using the response surface method,the extraction method of Zizyphus jujube kernel protein was optimized.The results showed that the extraction rate of jujube kernel protein was significantly higher under the conditions of ultramicro grinding and freezing comminution than under the conditions of ordinary comminution(P<0.05).The four factors had the greatest influence on the protein extraction rate from large to small:pH,solid-liquid ratio,extraction time,extraction temperature.The optimum technological conditions for extracting jujube kernel protein based on ultramicro freezing comminution were as follows:Solid-liquid ratio 32∶1,pH11.4,temperature 51℃,extraction time 58 min.Under the condition of the protein extraction yield optimization predictive value of 78.50%,the actual protein extraction rate was 78.47%±0.17%.The results of protein extraction were predicted by the regression model,which provided a good reference for the reuse of waste from jujube kernel processing.