| 响应面法优化燕麦全粉中蛋白质提取工艺 |
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| 引用本文： | 徐向英,王岸娜,林伟静,钟葵,周素梅. 响应面法优化燕麦全粉中蛋白质提取工艺[J]. 食品与机械, 2011, 27(5). DOI: 10.3969/j.issn.1003-5788.2011.05.024 |
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| 作者姓名： | 徐向英 王岸娜 林伟静 钟葵 周素梅 |
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| 作者单位： | 1. 河南工业大学粮油食品学院,河南郑州,450052
2. 中国农业科学院农产品加工研究所,北京,100193 |
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| 基金项目： | 国家自然科学基金(编号:31071516); 中央级公益性科研院所基本科研业务费专项(编号:CJY20110101-3) |
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| 摘 要： | 采用传统碱溶酸沉法对燕麦全粉中的蛋白质进行提取,考察pH、温度、料液比、时间等因素对燕麦蛋白提取率的影响。在单因素试验基础上,利用二次正交旋转组合试验进行因素水平优化,由方差分析和响应面分析选出最佳因素水平为pH 11、温度35℃、料液比1∶20(m∶V)、提取时间1.2h,该条件下燕麦蛋白质提取率达到64.47%,纯度为80.21%(干基)。
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| 关 键 词： | 燕麦全粉 燕麦蛋白 提取工艺 二次正交旋转组合设计 |
Optimization of protein extraction technology from whole oat flour by response surface methodology |
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| XU Xiang-ying,WANG An-na,LIN Wei-jing,ZHONG Kui,ZHOU Su-mei. Optimization of protein extraction technology from whole oat flour by response surface methodology[J]. Food and Machinery, 2011, 27(5). DOI: 10.3969/j.issn.1003-5788.2011.05.024 |
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| Authors: | XU Xiang-ying WANG An-na LIN Wei-jing ZHONG Kui ZHOU Su-mei |
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| Affiliation: | XU Xiang-ying1 WANG An-na1 LIN Wei-jing2 ZHONG Kui2 ZHOU Su-mei2(1.College of Cereals Oil and Foodstuff,Henan University of Technology,Zhengzhou,Henan450052,China,2.Chinese Academy of Agricultural Sciences,Institute ofAgro-products Processing Science and Technology,Beijing100193,China) |
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| Abstract: | The traditional alkali extraction and acid precipitation meth-od was used to extract oat protein from whole oat flour.Studied the effects of pH,temperature,the ratio of material to solvent and time on the extraction rate of oat protein were.On the basis of single fac-tor experiments,the quadratic orthogonal rotation combination de-sign was used to optimize the factors.According to variance analysis and response surface analysis,the optimum conditions for oat protein extraction were chosen as follows:pH 11,3... |
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| Keywords: | whole oat flour oat protein extraction technology quad-ratic orthogonal rotation combination design |
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