摘要
以苦荞麦为研究对象,采用Osborne分级法提取苦荞麦盐溶性球蛋白,考察了盐含量、料液比、浸提时间、浸提温度4个因素对蛋白提取的影响,在单因素试验基础上,利用Box-Behnken响应面法优化了苦荞麦中球蛋白提取工艺参数。优化提取工艺为盐含量1%,料液比1∶13(g∶m L),浸提温度50℃,浸提时间90 min。在此优化条件下,苦荞麦盐溶性球蛋白提取率为5.60%。
Using tartary buckwheat as research object, the salt-soluble globulin was extracted from tartary buckwheat by Osborne classification method,and the effects of four factors, including salt content, material-liquid ratio, extraction time, and temperature on the extraction of protein were investigated.On the basis of single-factor tests, the extraction technology parameters of globulin from tartary buckwheat were optimized by Box-Behnken response surface method. The results showed that the optimal extraction technology was as follows: salt content 1%, material-liquid ratio 1∶13(g∶ml), extraction temperature 50 ℃, and time 90 min. Under the optimal conditions, the extraction rate of salt-soluble globulin from tartary buckwheat was 5.60%.
作者
吴颖
王啸
邱树毅
马琳娜
郭佳佳
WU Ying;WANG Xiao;QIU Shuyi;MA Linna;GUO Jiajia(Key Lab of Fermentation Engineering and Biological Pharmacy of Guizhou Province,School of Liquor-making and Food Engineering,Guizhou University,Guiyang 550025,China)
出处
《中国酿造》
CAS
北大核心
2020年第7期192-196,共5页
China Brewing
基金
贵州省科学技术基金(黔科合J字[2012]2101号)。
关键词
苦荞麦
球蛋白
Osborne分级法
提取工艺
响应面法
tartary buckwheat
globulin
Osborne classification method
extraction technology
response surface method
