摘要
通过响应面法优化桑葚水溶性蛋白提取工艺条件。以桑葚蛋白提取率为指标,通过单因素试验考察对桑葚水溶性蛋白提取率的影响因素。并应用响应面分析法优化提取工艺条件,确定最佳提取工艺条件。试验软件回归分析确定了液料比对桑葚水溶性蛋白提取率影响较大,得出水溶性蛋白提取的最佳工艺参数为pH 10.69,液料比19.86:1(mL/g),提取时间15.89 h,理论提取率为4.67%。但此参数条件操作极为不便,因此将桑葚水溶性蛋白提取最佳工艺条件修正为pH 11.0,提取时间16 h,液料比20:1(mL/g)。采用修正后的工艺参数对桑葚水溶性蛋白提取进行3次重复试验,所得结果提取率为4.64%,与预测值接近。并将最佳工艺参数条件下通过高效液相色谱法分析桑葚水溶性蛋白所含氨基酸种类。
The response surface method was used to optimize the extraction conditions of mulberry water-soluble protein. Using mulberry protein extraction rate as an index, the factors affecting the extraction rate of water-soluble protein from mulberry were investigated by single factor test. The response surface methodology was applied to optimize the extraction process conditions and determine the best extraction conditions. Test software regression analysis determined that the ratio of liquid to material had a greater effect on the extraction rate of water-soluble protein from mulberry, and the optimal parameters for the extraction of water-soluble protein were pH 10.69 and ratio of liquid to material 19.86：1（mL/g）, with an extraction time of 15.89 h, and the theoretical extraction rate was 4.67%. However, the operation condition of this parameter is extremely inconvenient. Therefore, the optimum extraction conditions for the water-soluble protein of mulberry were corrected to pH 11.0, the extraction time 16 h, and the ratio of liquid to solid 20：1（mL/g）. The modified process parameters were used to carry out 3 repeated tests on the extraction of water-soluble protein from mulberry, and the obtained result was 4.64%, which was close to the predicted value. The amino acid content of mulberry water-soluble protein was analyzed by high performance liquid chromatography under optimum conditions.
作者
张婉迎
杨俊杰
杨松
尹翌秋
宋岩
ZHANG Wanying;YANG Junjie;YANG Song;YIN Yiqiu;SONG Yan(Changchun University of Traditional Chinese Medicine and Biological Engineering Research and Development Center（Changchun 130117;Gene Science Pharmaceuticals Co.,Ltd（Changchun 130012)
出处
《食品工业》
CAS
北大核心
2018年第8期128-133,共6页
The Food Industry
基金
吉林省中药组学工程实验室(2014N155)
关键词
桑葚
水溶性蛋白
响应面法
高效液相法
mulberry
water soluble protein
the response surface method
high performance liquid phase method
