响应曲面法优化盐溶法提取花生粕蛋白工艺

Optimization of Sodium Chloride Extraction of Peanut Meal Protein by Response Surface Methodology

以花生粕为原材料,研究氯化钠浓度、pH值、料液比、浸提时间和浸提温度对花生水溶性蛋白的提取率影响,在单因素试验的基础上采用响应面法,研究盐辅助法提取花生粕蛋白的最优提取工艺参数。结果表明,在料液比为1∶19,Na Cl浓度为0.17 mol/L,浸提温度为58℃,浸提时间为42 min,pH值为9.86时,花生粕蛋白提取率最高,为39.33%。

In this study,the peanut meal was used as raw material to study the effects of sodium chloride concentration,pH,solid-liquid ratio,extraction time and extraction temperature on the extraction rate of peanut water-soluble protein. On the result of single factor test,response surface methodology was used to optimize the extraction process parameters of salt-assisted extraction of peanut meal protein. The results showed that under the conditions of solid-liquid ratio 1∶19,Na Cl concentration0.17 mol/L,extraction temperature 58 ℃,extraction time 42 min,pH 9.86,the extraction yield of peanut meal protein was the highest,which was 39.33%.