多目标因素钝顶螺旋藻藻蛋白提取工艺分析

以钝顶螺旋藻藻粉为试验材料,采用反复冻融法提取藻蛋白,研究不同浸泡时间(2,6,10,22和48 h),不同料液比(1︰10,1︰20,1︰30,1︰40和1︰50(g/mL)),不同冻融时间(0,2,4,6,8和10 h),不同冻融次数(0,2,4,6,8和10次)对钝顶螺旋藻藻蛋白提取率的影响。基于单因素试验结果,采用L9(34)进行正交试验设计,结果表明4个因素影响效果为:冻融时间最大,其次是冻融次数、浸泡时间,最后是料液比,最优提取工艺条件为料液比1︰20(g/mL)、浸泡时间22 h、冻融时间6 h、冻融次数6次。试验结果为钝顶螺旋藻在食品领域的深加工与利用提供理论依据。

Optimal Extraction Process Analysis of Spirulina platensis Protein Based on Multi-objective Factors

The Spirulina platensis powder taken as material,algal protein was extracted from it with repeated freeze-thaw method.The effects of different soaking time(2,6,10,22 and 48 h),different solid-liquid ratio(1︰10,1︰20,1︰30,1︰40 and 1︰50(g/mL)),different freeze-thaw time(0,2,4,6,8 and 10 h)and different freeze-thaw times(0,2,4,6,8 and 10 times)on the extraction rate of Spirulina platensis protein were studied by single factor experiment.Based on the single-factor experiment,the four-factor three-level orthogonal design test was continued.The results showed that in the four factors the freeze-thaw time had the greatest influence,followed by freeze-thaw times and soaking time,and the solid-liquid ratio had the smallest influence.The optimal extraction condition was as follows:solid-liquid ratio 1︰20(g/mL),soaking time 22 h,freeze-thaw time 6 h,and freeze-thaw times 6 times.A theoretical basis for the further processing and utilization of Spirulina platensis in the field of food was provided.