响应面法超声波辅助提取核桃蛋白工艺优化

以脱脂核桃粕为原料,利用超声波辅助提取制备核桃蛋白。在单因素实验的基础上,根据Box-Behnken的中心组合实验设计原理,运用Minitab15.0数据统计分析软件,采用3因素3水平的响应面分析法,以核桃蛋白浸出率为响应值,研究了超声时间、超声温度、液料比和pH对核桃蛋白浸出率的影响,并优化了提取工艺。确定了超声辅助提取核桃蛋白的最佳工艺条件为:超声时间为19 min,超声温度为46℃,液料比为20:1,pH为8.6,在此条件下核桃蛋白的浸出率达到68.98%。

Optimization of the preparation of walnut protein with ultrasonic-assisted extraction method

Walnut protein was obstained by ultrasonic-assisted extraction method with the defatted walnut meal as raw material.The preparation process of walnut protein was optimized according to Box-Behnken central composition design principle on foundation of single factor experiment,the method of response surface analysis with 3 factors and 3 levels combined with Minitab15.0-statistical data analysis software was adopted with the leaching rate of walnut protein as the response value.The effect of extraction time,temperature,liquid to solid ratio and pH on the leaching rate of walnut protein were studied in this paper.According to the above results,the optimum preparation conditions were obtained as follows: extraction time 19 min,reaction time 90 min,temperature 46 ℃,ratio of solvent: meal at 20:1 and pH8.6.Under these conditions,the leaching rate of walnut protein reached 18.66%.