摘要
采用响应面法优化超声波辅助提取大豆凝集素的最佳工艺参数。在单因素试验的基础上,以超声时间、提取温度、提取时间、液料比为自变量,以凝集素提取得率为响应值,优化得到大豆凝集素的最佳提取工艺为:超声时间38 min、提取温度32℃、提取时间5.6 h、液料比10:1(mL/g)。在此条件下得到的凝集素提取得率为9.82%。稳定性测定结果表明:大豆凝集素的最适pH值为7~8,在Ca^(2+)溶液中较稳定。D-乙酰葡萄糖胺和D-乙酰乳糖胺对大豆凝集素的凝集活力影响大,是大豆凝集素的专一性抑制糖。
Response surface methodology（RSM） was employed to optimize the ultrasonic-assisted extraction of lectin from soybean protein. A regression model was developed to describe the yield of lectin from soybean protein as a function of 4 independent variables including ultrasonic irradiation time, extraction temperature, extraction time and liquid-to-solid ratio. The optimum extraction parameters were determined as follows： ultrasonic irradiation time, 38 min; extraction temperature, 32 ℃; extraction time, 5.6 h; and liquid-to-solid ratio, 10：1（mL/g）. Under these conditions, the yield of lectin was 9.82%, which was in good agreement with the result predicted by the model. The stability test showed that the optimal pH for the soybean lectin was 7–8. Ca^2＋ played an important role in the agglutination reaction induced by it. The agglutination activity of the lectin could be inhibited by D-acetyl glucosamine and D-acetyl galactose amine.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第10期34-39,共6页
Food Science
基金
国家高技术研究发展计划(863计划)项目(2013AA102201)
安徽省科技攻关项目(1301031031)
关键词
大豆蛋白
凝集素
超声波
响应面分析
稳定性
soybean protein
lectin
ultrasonic
response surface methodology
stability
