响应面优化紫苏饼粕蛋白提取工艺

Response Surface Optimization of Protein Extraction from Perilla Meal

以脱脂紫苏饼粕为原料,采取碱溶酸沉法提取紫苏饼粕蛋白。在单因素试验基础上,选取碱提pH、碱提温度、碱提时间3个考察因素,以紫苏饼粕蛋白提取率作为评价指标,采用响应面优化结合Box-Behnken设计试验获得最佳提取工艺条件。结果表明,紫苏饼粕蛋白提取的最佳工艺参数为:饼粕颗粒大小<0.25 mm,料液比1︰25(g/mL),碱提pH 8.9,碱提温度53℃,碱提时间120 min,搅拌速度150 r/min。在此工艺条件下紫苏饼粕蛋白提取率为29.765 2%,蛋白纯度为85.36%。

The protein of defatted Perilla meal was extracted by alkali-extraction and acid-precipitation method.On the basis of single factor experiment,three factors including pH,temperature and time of alkali-extraction were selected,and the protein extraction rate was used as the evaluation index.Response surface optimization combined with Box-Behnken design experiment was used to obtain the optimal extraction conditions.The results showed that the optimal extraction parameters were as follows:particle size <0.25 mm,solid-liquid ratio 1︰25(g/mL),pH of 8.9,extraction temperature 53 ℃,extraction time 120 min,and stirring speed 150 r/min.Under this condition,the protein extraction rate of Perilla meal was 29.765 2%,and the protein purity was 85.36%.