响应面法优化鹰嘴豆蛋白提取工艺_周丽卿.pdfVIP

66 2012, Vol. 33, No. 08 食品科学 ※工艺技术 响应面法优化鹰嘴豆蛋白提取工艺 周丽卿，杜双奎* ，赵 佳，杨红丹 (西北农林科技大学食品科学与工程学院，陕西杨凌 7 12 100) 摘 要：以脱脂鹰嘴豆粉为材料，采用碱溶酸沉法提取鹰嘴豆蛋白，利用单因素试验和响应面法对鹰嘴豆蛋白的 提取工艺条件进行分析与优化。结果表明，碱溶酸沉工艺参数对鹰嘴豆蛋白提取率有显著影响，因素影响主次顺 序为p H 值＞液料比＞提取时间。鹰嘴豆蛋白碱溶酸沉提取优化工艺参数：p H 11.0 、液料比17.7 :1(mL/g) 、提取时 间88.4min 、提取温度20 ℃，蛋白提取率达到82 .33% 。所得鹰嘴豆蛋白提取回归模型高度显著(R 2 ＝0 .9630) ，拟 合性好，可用于预测蛋白提取率。 关键词：鹰嘴豆蛋白；工艺参数；响应面优化 Optimization of Chickpea Protein Extraction Using Response Surface Methodology ZHOU Li-qing ，DU Shuang-kui* ，ZHAO Jia ，YANG Hong-dan (College of Food Science and Engineering, Northwest AF University, Yangling 7 12 100, China) Abstract ：The purpose of the present study was to optimize alkali protein extraction from defatted chickpea using one-factor- at-a-a-time method and response surface methodology. The results showed that all investigated parameters had a notable effect on the extraction yield of chicken protein and could be ranked in decreasing order of importance in their effects as follows: pH ＞ liquid-to-material ratio ＞extraction time. The optimal extraction parameters were pH 11.0 and 17.7:1 (mL/g) of liquid-to-material ratio for 88.4 min of extraction at 20 ℃, resulting in an extraction yield of 82.33%. The established regression model describing the extraction yield of chicken protein as a function of three extraction parameters was highly significant (R2 ＝0.9630). The predictive and experimental results were found to be in good agreement. Thu s, the model was applicable for the prediction of protein yield. Key words ：chickpea protein ；process parameters ；respon se surface optimization 中图分类号：TS2 14.9 文献标识码：A 文章编号：1002-6630(20 12)08-0066-05