| 响应面法优化山毛豆蛋白质提取工艺 |
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| 引用本文： | 曾晓房,于新,林宏文,李小华.响应面法优化山毛豆蛋白质提取工艺[J].食品研究与开发,2012(6):53-56. |
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| 作者姓名： | 曾晓房 于新 林宏文 李小华 |
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| 作者单位： | 仲恺农业工程学院轻工食品学院 |
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| 基金项目： | 广东省教育部产学研结合项目(2009B090300411),广东省教育部产学研结合项目(2010B090400196);仲恺农业工程学院引进优秀人才科研启动项目(G2360304) |
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| 摘 要： | 通过响应面法优化山毛豆蛋白质碱溶酸沉法提取工艺。结果表明,碱溶酸沉法提取山毛豆蛋白质的优化工艺为碱溶pH=11.0、料液比为1∶36(g/mL)、提取温度40℃、提取时间143 min、酸沉pH=4.0;在此条件下山毛豆蛋白质的提取率为83.42%。
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| 关 键 词： | 山毛豆蛋白 碱溶酸沉法 响应面设计 |
Optimize the Extraction Technology of Tephrosia vogelii Protein by Response Surface Methodology |
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| ZENG Xiao-fang,YU Xin,LIN Hong-wen,LI Xiao-hua.Optimize the Extraction Technology of Tephrosia vogelii Protein by Response Surface Methodology[J].Food Research and Developent,2012(6):53-56. |
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| Authors: | ZENG Xiao-fang YU Xin LIN Hong-wen LI Xiao-hua |
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| Affiliation: | (College of Light Industry and Food Science,Zhongkai University of Agricultural and Technology,Guangzhou 510225,Guangdong,China) |
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| Abstract: | The alkaline extraction and acid precipitation technology of Tephrosia vogelii protein was optimized by response surface methodology.The optimization technology showed that alkaline extraction pH was 11.0,the radio of solid to liquid was 1∶36(g/mL),alkaline extraction temperature was 40 ℃,alkaline extraction time was 143 min,and the acid precipitation pH was 4.0.And the recovery rate of Tephrosia vogelii protein was 83.42 % under such optimization extraction technology. |
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| Keywords: | Tephrosia vogelii protein alkaline extraction and acid precipitation response surface methodology |
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