| 水酶法提取榛子蛋白工艺优化 |
| |
| 引用本文： | 李杨,江连洲,王胜男,李丹丹,王梅,刘琪,齐宝坤.水酶法提取榛子蛋白工艺优化[J].食品科学,2012,33(2):143-148. |
| |
| 作者姓名： | 李杨 江连洲 王胜男 李丹丹 王梅 刘琪 齐宝坤 |
| |
| 作者单位： | 1.东北农业大学食品学院 2.国家大豆工程技术研究中心 |
| |
| 基金项目： | 黑龙江省攻关项目(GA09B401-6);国家现代农业产业技术体系建设项目(nycytx-004) |
| |
| 摘 要： | 以榛子仁为原料，利用Alcalase碱性蛋白酶水解，进而提取榛子蛋白。以榛子仁总蛋白提取率为指标，对影响因素进行研究。在单因素试验的基础上采用响应面法优化工艺条件，得到最佳酶解条件：加酶量2.0%、温度55℃、酶解时间2.5h、料水比1:5(g/mL)、pH8.9。由F检验可得因素贡献率为x1＞x2＞x4＞x5＞x3，即加酶量＞酶解温度＞料液比＞酶解pH值＞酶解时间。
|
| 关 键 词： | 水酶法 碱性蛋白酶 榛子蛋白 响应面 |
Process Optimization for Aqueous Enzymatic Extraction of Filbert Protein |
| |
| LI Yang,JIANG Lian-zhou,WANG Sheng-nan,LI Dan-dan,WANG Mei,LIU Qi,QI Bao-kun.Process Optimization for Aqueous Enzymatic Extraction of Filbert Protein[J].Food Science,2012,33(2):143-148. |
| |
| Authors: | LI Yang JIANG Lian-zhou WANG Sheng-nan LI Dan-dan WANG Mei LIU Qi QI Bao-kun |
| |
| Affiliation: | 1. College of Food Science, Northeast Agricultural University, Harbin 150030, China；
2. The National Research Center of Soybean Engineering and Technology, Harbin 150030, China |
| |
| Abstract: | Alcalase was used for the aqueous enzymatic extraction of protein from filbert kernel.Based on one-factor-at-a-time experiments,response surface methodology was used to optimize process conditions for maximizing total protein extraction efficiency.The optimal extraction conditions were determined as follows: enzyme dosage 2.0%,hydrolysis temperature 55 ℃,hydrolysis time 2.5 h,material/liquid ratio 1:5,and hydrolysis pH of 8.9.The results of F tests showed that the process conditions could be ranked in decreasing order of contribution rate as follows: enzyme amount,hydrolysis temperature,material/ liquid ratio,pH,and hydrolysis time. |
| |
| Keywords: | aqueous enzymatic extraction alcalase filbert protein response surface methodology |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
