摘要
以茶渣为原料,选用碱性蛋白酶,利用中心组合实验设计对影响茶渣蛋白提取率的因素水平进行综合研究,优化茶渣蛋白的提取工艺参数。根据单因素实验结果,以提取温度、提取时间、液固比、加酶量和pH为影响因子,茶渣蛋白提取率为响应值,确定最优提取条件为:提取温度60℃,提取时间1.5h,液固比20:1,加酶量2.5%,pH9.5,此时茶渣蛋白提取率为56.95%。与之前报道相比,应用响应面分析法研究酶法提取茶渣蛋白,提取率有显著提高。
.To optimize the extraction parameters of protein in tea residue,the Central Composite Design was used to analyze the factors that affect the protein extraction rate.AIcalase was selected to extract the protein in tea residue. Based on single factor experiment results, enzyme hydrolysis temperature, reaction time ,the ratio of liquid to solid, enzyme amount and enzyme hydrolysis pH were chosen as influencing factors and the protein yield was selected as the response value. The results showed that the optimal extraction conditions were.-enzyme hydrolysis temperature 60℃, reaction time 1.5h,the ratio of liquid to solid 20： 1, enzyme amount 2.5% and enzyme hydrolysis pH9.5.In this optimal process condition,the yield of protein in tea residue was 56.95%.Compared with the previous report,extraction rate of protein in tea residue increased significantly with the application of response surface analysis methodology.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第7期247-251,共5页
Science and Technology of Food Industry
基金
贵州省省市县科技合作项目(湄潭科合字[2010]06)
关键词
蛋白酶法
茶渣蛋白
响应面分析
工艺参数
enzymatic extraction
protein in tea residue
response surface analysis
technological parameter
