摘要
采用乙醇浸提法提取啤酒糟中的醇溶蛋白,对乙醇浓度、固液比、提取温度、振荡时间4因素进行单因素实验。在单因素实验的基础上,以乙醇浓度、固液比、提取温度三个因素为自变量,啤酒糟中蛋白质的得率为响应值,进行响应面优化,确定最佳工艺参数。结果表明,啤酒糟中蛋白质最佳提取条件:乙醇浓度为81%、固液比为1∶21(g/mL)、提取温度为48℃、振荡时间50 min。当满足最佳条件时,醇溶蛋白得率的理论预测值可达到7.8%。根据最佳提取条件进行验证实验,醇溶蛋白的得率为7.67%,相对误差为1.71%。此方法实现了对啤酒糟醇溶蛋白较高纯度的提取。
Ethanol soluble protein in beer grains was extracted by ethanol extraction, and the 4 factors inducling ethanol concentration, solid-liquid ratio, extraction temperature and oscillation time were tested by single factor test.Based on single factor test, ethanol concentration, solid-liquid ratio, extraction temperature were selected as independent variables,and BSG protein extraction rate was response.The process parameters were optimized by response surface method.The results showed that the optimum extraction conditions of BSG protein were 81% of ethanol concentration, solid-liquid ratio of 1：21 （g/mL）, extraction temperature of 48℃,oscillation time of 50 min. Under the optimum conditions,theoretical predictions zein extraction rate could reach 7.8%.The optimal conditions according to the verification test,zein extraction rate was 7.67% relative error of 1.71%.This method was realized to extract the higher purity of the soluble protein of beer grains.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第23期239-242,共4页
Science and Technology of Food Industry
基金
吉林省科技厅重点科技攻关项目(20140204007SF)
吉林省教育厅"十二五"科学技术研究项目(吉教科合字【2013】第549号)
关键词
啤酒糟
响应面法
醇溶蛋白
乙醇浸提法
Brewer＇ s grains
response surface analysis
alcohol soluble protein
ethanol extraction
