微波法辅助反胶束技术前萃取大豆蛋白工艺.PDF

88 2014, Vol.35, No.10 食品科学 ※工艺技术 微波法辅助反胶束技术前萃取大豆蛋白工艺 * 赵晓燕，陈 军，王宪昌，陈相艳 ，邓 鹏，林 洋 （山东省农业科学院农产品研究所，山东济南 250100 ） 摘  要：以全脂大豆为研究对象，为提高反胶束前萃取大豆蛋白的效率，利用变频微波萃取仪，辅助反胶束技术前 萃取大豆蛋白。研究单因素即提取温度、pH值、液料比与时间对大豆蛋白提取率的影响，通过主要因素的响应面 试验，优化提取参数，且检测了参数之间相互作用关系。利用统计分析和优化，结果显示，微波对前萃取大豆蛋白 影响的相对大小依次为提取时间＞温度＞pH值。结果表明：在提取温度43.3 ℃、pH 8 、萃取时间23 min时，蛋白质 前萃率达到最高水平，提取率80.61%。 关键词：大豆蛋白；反胶束；微波；前萃；响应面法 Microwave-Assisted Forward Extraction of Soy Protein in AOT/Hexane Reverse Micelles * ZHAO Xiao-yan, CHEN Jun, WANG Xian-chang, CHEN Xiang-yan , DENG Peng, LIN Yang (Institute Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China) Abstract: A variable-frequency microwave-assisted method was applied in order to improve the forward extraction efficiency of soy protein in sodiumbis (2-ethylhexyl) sulfosuccinate (AOT) reverse micelles. The effects of experimental conditions such as temperature, pH value, the ratio of solution to material and extraction time on the extraction efficiency were examined. Response surface methodology (RSM) was used for modeling and optimizing the process to gain a better understanding of the process performance. By using RSM, the effects of temperature, pH value and extraction time on the extraction efficiency were calculated and their interactions were determined. After statistical analysis, the results showed that the effect of the extraction conditions followed the decreasing order: time ＞ temperature ＞ pH, and the optimum conditions were determined as follows: temperature 43.3 ℃, pH 8.0 and time 23 min, resulting in a yield of soy protein of 80.61%. This study showed that the vari