响应面优化海藻酸钠回收马铃薯淀粉生产废水中蛋白质的工艺-食品科学.PDF

※工艺技术 食品科学 2013, Vol.34, No.18 75 响应面优化海藻酸钠回收马铃薯淀粉 生产废水中蛋白质的工艺 刘婷婷，姚 佳，张飞俊，王大为* (吉林农业大学食品科学与工程学院，吉林 长春 130118) 摘  要：采用海藻酸钠作为絮凝剂回收马铃薯淀粉废水中的蛋白质，并对其氨基酸组成进行分析。在单因素试验 基础上，采用Box-Behnken试验设计与响应面分析方法，选取海藻酸钠添加量、pH值、絮凝温度、搅拌时间4个因 素，以马铃薯蛋白质回收率作为响应值，优化海藻酸钠回收马铃薯淀粉废水中蛋白质的工艺参数。结果表明：海藻 酸钠回收马铃薯蛋白质的最佳工艺参数为海藻酸钠添加量0.97g/L 、絮凝温度35 ℃、搅拌时间35min、pH3.6 ，此条 件下马铃薯蛋白质回收率为70.93% ；氨基酸分析结果表明：回收的马铃薯蛋白质总氨基酸含量为69.43% ，其中必 需氨基酸含量为28.00%，占总氨基酸含量的40.33% ，色氨酸为第一限制性氨基酸。 关键词：海藻酸钠；马铃薯淀粉；废水；蛋白质 Application of Response Surface Methodology to Optimize Extraction of Protein from Potato Starch Wastewater by Sodium Alginate * LIU Ting-ting ，YAO Jia ，ZHANG Fei-jun ，WANG Da-wei (College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China) Abstract ：Sodium alginate was used as a natural polymer flocculant to recover protein from potato starch wastewater. In addition, the amino acid composition of the recovered protein was analyzed. Box-Behnken design coupled with response surface analysis was used to optimize four variables for recovering protein including sodium alginate dosage, pH, temperature and stirring time. The optimal process conditions of the variables were found to be stirring with 0.97 g/L sodium alginate at pH 3.6 for 35 min at 35 ℃, resulting in a protein recovery of 70.93%. The total amino acid content of the recovered protein was 69.43% and the ratio of essential amino acids to total amino acids was 40.33%. Tryptophane was the first limiting amino acid. Key words ：sodium alginate；potato starch ；wastewater ；protein 中图分类号：X703