摘要
利用响应面法优化燕麦麸蛋白的挤压提取工艺条件。在单因素试验基础上,选择挤压温度、螺杆转速、水分含量和柠檬酸含量为自变量,以燕麦麸蛋白提取率为响应值,采用Box-Behnken试验设计方法,研究各自变量及其交互作用对燕麦麸蛋白提取率的影响。利用响应面分析确定挤压提取燕麦麸蛋白的最优工艺参数为,挤压温度199℃、螺杆转速7 r/min、水分含量59%、柠檬酸含量1.3%,在此条件下,蛋白提取率为13.51 mg/g。验证实验表明,所得模型方程能较好地预测实验结果。
Extrusion treatment was introduced to the extraction of protein from Oat Bran and the extraction process was optimized by response surface methodology.The extraction efficiency of protein was investigated with respect to four variables including extrusion temperature,screw speed,addition amount of water and content of citric acid.On the basis of a series of one-factor-at-a-time experiments,a polynomial regression model equation was fitted by the combined use of Box-Behnken experimental design and regression analysis.By analyzing the regression model using response surface analysis,the optimum extraction conditions of protein from Oat Bran were identified as follows： extrusion temperature of 199 ℃,screw speed of 7 r/min,addition amount of water of 59 % and citric acid content of 1.3 %.The extration efficiency of protein was up to 13.51 mg/g under the optimized conditions.The established models prove to be reasonable by the verification experiment.
出处
《食品研究与开发》
CAS
北大核心
2012年第12期11-15,共5页
Food Research and Development
基金
北京市科技新星项目(2008B08)
"中青年骨干人才培养计划"项目(PHR20110873)
质检公益性行业科研专项(201010023)
关键词
燕麦麸
挤压法
蛋白质
响应面分析法
Oat Bran
extrusion
protein
response surface methodology
