摘要
使用超声波对猕猴桃糖蛋白进行辅助提取。利用响应面法对提取猕猴桃糖蛋白的关键因素进行优化,建立回归模型和方差分析,拟合较好。优化后的提取工艺条件为温度51.17℃、超声时间30.9 min、功率83.65 W、提取时间4.36 h。在此条件下蛋白和糖的得率分别为8.61%和18.53%,与理论预测值无显著差异。超声波提取猕猴桃糖蛋白与传统工艺相比,提取时间明显缩短,蛋白得率提高。
The response surface methodology was used to optimize the key factors of extraction of kiwifruit glycoprotein. The regression model and analysis of variance were established. The optimized extraction conditions were as follows： temperature 51.17 ℃, ultrasonic time 30.9 min, power 83.65 W, extraction time 4.36 h. Under these conditions, the yields of protein and sugar were 8.61% and 18.53%, respectively, which were not significantly different from the predicted values. Ultrasonic extraction of kiwifruit glycoprotein compared with the traditional process, the extraction time was significantly shortened, protein and sugar yield increased.
作者
王岸娜
崔文慧
吴立根
李岚昕
WANG An-na;CUI Wen-hui;WU Li-gen;LI Lan-xin(College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China)
出处
《粮食与油脂》
北大核心
2018年第6期14-19,共6页
Cereals & Oils
基金
国家自然科学基金(31201294)
粮食公益性行业科研专项(201313011)
河南省省属高校基本科研业务费专项资金资助(2014YWJC05)
关键词
响应面
超声波提取
糖蛋白
response surface
ultrasonic extraction
glycoprotein
